Pomelos: like a grapefruit, but bigger and better.

Dish of the week: Pomelo

In the last few weeks, you may have noticed gigantic, greenish yellow citrus fruits popping up in the grocery store. Often mistaken for a giant grapefruit, pomelos are actually the largest fruit in the citrus family and can grow up to a whopping 12 inches in diameter. Their color and flavor is similar, notably because grapefruits are descended from a pomelo crossed with an orange. Pomelos are sweeter than grapefruit, though, and much more fragrant.

Pomelos are native to South East Asia, where they are commonly eaten as a dessert, but they haven’t really caught on in the U.S. (perhaps because no one’s associated them with a fad diet). Growing up, I remember eating pomelos from the local Asian supermarket. They were probably imported from Thailand, but today pomelos are grown in Florida and California and can be found at major chain grocery stores.

Perhaps the most unique thing about pomelos (apart from their colossal size) is their thick, spongy skin. This presents a particular challenge when eating the fruit. The pith is also incredibly bitter, making it necessary to peel away every last bit before consuming the juicy segments. There are a surprising number of instructional YouTube videos that highlight the fine art of pomelo peeling.

Eating a pomelo is kind of like eating a whole crab–you’ve got to get your hands dirty. It’s a bit of work, to be sure, but it’s also messy, delicious fun. If this week’s weather is any indication, spring has finally arrived, which means that pomelo season is nearing its close. Hit up the store and grab yourself one before it’s too late.