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Rubidoux pomelos are large and round to elongated in shape, ranging from 10 to 12 centimeters in diameter. They have a thick, bright yellow rind with a slightly rough, leathery texture. The flesh can be pink or yellow and is juicy and very seedy. The flavor is sweet with low acidity and little bitterness.
Rubidoux pomelos are available mid-winter through spring.
The Rubidoux pomelo, botanically classified as Citrus maxima, is a very rare, grapefruit-pomelo hybrid. Also known as the Pummelo and Shaddock, the variety is only found in Southern California.
Rubidoux pomelos contain high amounts of vitamin C, potassium, dietary fiber, vitamin B6, and magnesium. Pomelos also contain an enzyme called carnitine palmitoyl-transferase, which can be helpful in weight loss.
Rubidoux pomelos are most popularly enjoyed fresh or juiced. They can be peeled and added to fruit and garden salads or used in baked goods and sorbets. The flesh is high in pectin, which also makes them ideal for making jellies and marmalades. Rubidoux pomelos pair well with other citrus fruits, jicama, beets, bitter lettuces, poultry, seafood, and mint. Rubidoux pomelos will keep up to two weeks at room temperature and up to four weeks when refrigerated. Peeled sections can be refrigerated up to a week.
Rubidoux pomelos are grown in the small town of Santa Paula, California. This area is known for its citrus orchards and fertile soil and is one of the very few places growing the Rubidoux pomelo.
Very little is known about the origin of Rubidoux pomelos. The trees were kept as a part of a protected collection at the Citrus Clonal Protection Program (CCPP) at Riverside. In 2010, Rubidoux pomelos were released from the program to the public to make room for other varieties. Today, Rubidoux pomelos are found in Southern California.