The pomelo is the largest citrus fruit from the family Rutaceae and the principal ancestor of the grapefruit. It is a natural, i.e., non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly consumed and used for festive occasions throughout Southeast Asia.
Pomelo planted in Tambun located in Ipoh is the juiciest, sweetest and biggest in Malaysia due to the abundance of limestone in this area. Pomelos are considered citrus fruits and are closely related to grapefruits. Nonetheless, they are bigger with more juicy pulp and without the tanginess or bitterness of a grapefruit.
Pomelo contains a variety of vitamins and minerals and is an excellent source of vitamin C.
One peeled pomelo (about 21 ounces or 610 grams) contains (1Trusted Source):
Protein: 5 grams
Fat: 0 grams
Carbs: 59 grams
Fiber: 6 grams
Riboflavin: 12.6% of the Daily Value (DV)
Thiamine: 17.3% of the DV
Vitamin C: 412% of the DV
Copper: 32% of the DV
Potassium: 28% of the DV
One fruit packs several days’ worth of vitamin C, a powerful immune-boosting antioxidant that helps prevent cellular damage from harmful compounds called free radicals (2Trusted Source).
Pomelo is also rich in other vitamins and minerals, including potassium, which helps regulate fluid balance and blood pressure.
Furthermore, pomelo contains several other vitamins and minerals in smaller amounts.
Raw pomelo flesh is 89% water, 10% carbohydrates, 1% protein, and contains negligible fat (table). A 100 gram reference amount provides 159 kilojoules (38 kilocalories) of food energy, and is rich in vitamin C (73% of the Daily Value), with no other micronutrients in significant content
Country of Origin:
Store in a cool and dry place