Pomelo is the largest citrus fruit. Judge for yourself: its diameter sometimes reaches 30 centimeters, and its weight is 10 kilograms! This fruit attracts attention with its impressive dimensions, and also conceals a lot of useful things for the body.
The Celestial Empire is considered the homeland of the pomelo. Several varieties of this citrus giant grow there. Its common name comes from the Dutch word pompelmoes, which means “grapefruit”. Outwardly and in taste, it really looks like the latter. Now the pomelo is actively cultivated not only in China, but also in Thailand, Vietnam, Indonesia, India, Israel, as well as in Taiwan and Tahiti.
Its rind varies in color and comes in yellow, green, and rose-red. The pomelo also differs in the taste of its pulp, which is somewhat dryish than that of the same orange or grapefruit. The giant’s taste is different – from sour-sweet with hints of bitterness to heady sweet. The bitterness in it is noticeably less than in grapefruit. The smell of the pomelo is quite citrus, some varieties can give off a coniferous aroma.
In its homeland, the pomelo is considered a symbol of prosperity and well-being. It is even given for the New Year.
Pomelo is the richest source of ascorbic acid, antioxidants, vitamin A and essential oils. In addition, its fragrant pulp contains folic acid, calcium, iron, phosphorus and B vitamins. Due to the large amount of vitamin C and essential oils, this fruit contributes to the fight against viral diseases. Antioxidants prevent the development of cancer. Pomelo also helps with atherosclerosis and problems with blood pressure. In addition, its regular use will improve mood and increase vitality.
Pomelo has good dietary properties. 100 grams of its pulp contains only 38 calories. Pomelo is high in fiber, which creates a feeling of fullness and removes the worst from the intestines. Losing weight with him is not only easy, but also pleasant.
This fruit should be eaten raw, like orange, grapefruit, and other citrus fruits. Peel it, divide it into wedges and enjoy its pleasant taste and aroma. Do not clean the pomelo too thoroughly from films. They contain fiber. You do not need to peel the fruit at all, but simply cut it into two parts and eat the pulp with a spoon.
Pomelo can be added to a variety of salads. Its pulp will add spice to them. Pomelo is also good as an additive to sauces. It can be used to make great jams, candied fruits and preserves. However, when cooked, the pomelo will lose some of its benefits.
200 grams of pomelo pulp contains a daily dose of ascorbic acid
You need to choose a pomelo with your nose, and in the literal sense of the word. The main indicator of its ripeness is aroma, so do not hesitate to sniff the pomelo before buying. The ripe fruit has a rich aroma. The stronger it is, the better.
The taste of the pomelo depends solely on the variety. In this case, pay attention to the color of the peel. Green pomelo has a naturally sour taste. The most fleshy and tasty pulp is pear-shaped, yellow in color. However, they can also taste bitter if stored at sub-zero temperatures. To check this, just lightly press on the peel. Fruit that has been properly stored is moderately firm and firm. In a frozen pomelo, the peel is easily perforated.
Particular attention should be paid to the top of the fruit. If it is soft, the fruit itself may be rotten. You should not buy too shiny fruits. This is a sure sign of chemical wax treatment. If stripes, dents, brown or burgundy circles flaunt on the surface of the pomelo, you have a sick fetus in front of you.
Size matters too. From pomelo equal in diameter, you should choose the one that is heavier. Its peel is thinner and more useful pulp.
It is not at all necessary to keep a whole pomelo in the refrigerator. It will be enough to put it in a dry, dark place where nothing will happen to it for a month. The sliced fruit should only be stored in the refrigerator or any other cool place, but no more than two days. In this form, its pulp dries quickly and loses its benefits.
Read also an interesting article about the rules for transplanting currant bushes.