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Malaysian pomelos are large in size, averaging 15-25 centimeters in diameter, and are globular to oblate in shape. The rind is smooth, semi-firm, light green, and pebbled with many small oil glands. Underneath the surface, there is a very thick, cotton-like pith that is white, spongy, and can reach up to twelve centimeters in width. The pith is attached to light green-yellow flesh, which is divided into 9-14 segments by fibrous membranes. The flesh can be dry or very juicy, depending on the individual fruit, and also seedless to containing many seeds. Malaysian pomelos are soft and have a sweet-tart flavor with citrus notes reminiscent of grapefruit.
Malaysian pomelos are available year-round in Malaysia and surrounding tropical regions.
Malaysian pomelos, botanically classified as Citrus maxima, are large fruits growing on trees that can reach over fifteen meters in height and belong to the Rutaceae family along with oranges, grapefruit, and lemons. Considered to be one of the largest fruits in the Citrus genus, there are many different varieties of pomelos found in Malaysia that are broadly labeled as Malaysian pomelo. Malaysian pomelos are predominantly used for fresh eating, favored for their light and refreshing nature, and can be utilized in both sweet and savory preparations.
Malaysian pomelos are an excellent source of calcium and vitamin C. The large fruits also contain iron, vitamins A and B, and potassium.
Malaysian pomelos are best suited for raw applications and can easily be peeled and consumed fresh out of hand, mixed with green salads, segmented and dipped in chocolate, blended into smoothies, or tossed with stir-fries for a mild citrus flavoring. Fresh slices can also be sprinkled with chile-hot sauce or sugar and consumed as a snack. It is important to note that the thick pith and membrane are not edible and must be removed prior to consumption. In addition to the flesh, the rind can be candied or boiled to make marmalade, jellies, syrups, or jams. It can also be used as a flavoring in sweet soups and desserts such as sorbet. Malaysian pomelos pair well with coconut, pineapple, papaya, mango, yogurt, peanuts, chile, basil, mint, onions, garlic, and shellfish like shrimp and scallops. They will keep up to one week when stored in the refrigerator but should be used immediately for optimum flavor.
Pomelos are one of the most popular fruits cultivated across Malaysia and are believed to have cooling properties when consumed as a beverage. The rind, dried slices of the flesh, flowers, and leaves are also used in traditional medicine to help reduce abdominal pain, inflammation, nausea, and coughs. In addition to medicinal uses, pomelos are used for their essential oils in the rind and are used in baths for aromatherapy.
Pomelos are native to Southeast Asia and have been growing wild in tropical lowlands since ancient times. The fruit then spread across Asia and to other tropical regions around the world due to immigration, trade, and expeditions. In Malaysia, pomelos are predominately grown in the regions of Kedah, Johor, Melaka, Kalantan, and Perak. Today Malaysian pomelos are found growing wild and are also cultivated on a broad scale throughout Malaysia and are sold at local markets, grocers, and individual farm stands.
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