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What is this fruit – pomelo, where it comes from and how to choose it correctly?
Far from everybody knows in our country what the pomelo is and it is not surprising, because it’s exotica, untypical for the domestic climate. It cannot be found in every supermarket. As the matter of fact, it is extremely interesting not only its background, but also its flavor and useful properties.
Where the pomelo grows, its main characteristics
You might have heard such a widespread opinion that pomelo is the analogue of grapefruit. In fact, this is not true.
Pomelo has a variety of names: pampelmuse, pamela. But there is one more name – shaddock in honor of British captain Shaddock. He took the seed of this fruit from Malay Archipelago to India. It happened in XVII century. This fruit mutated in a new unusual climate. There is quite possible version that grape-fruit has originated like this – as a result of such mutations.
Pomelo is the evergreen tree that can be 12-15 meters of height. It grows in Southeast Asia, Malaysia, Tonga, Fiji and Thailand. This also actively grows in Taiwan, Japan, Indonesia, India, Vietnam, Tahiti, Israel.
Pomelo fruits have a thick citron of light, dark-green or yellow-green color. Depending on the species, it can be round or pear-shaped. The pulp is always sweet and fleshy, sometimes with slightly sour taste. It has white or yellow-white color and only one species – Thongdi – has pink color.
In tropical latitudes (in the native countries), pomelo fruits can have a weight of 10 kg. In Ukraine these fruits are more exclusive, than rare. However, this number mustn’t be taken as regularity: everything depends on the specific species.
Some fruits have weight of 1-2 kg and this is normal.
This product is easily transported and it’s no problem to find it in domestic supermarkets. Basically, it is fruits for a weight of 1-2 kg. Their season is February. They get ripe exactly in this period.
What the pomelo is useful for?
Pomelo was a symbol of prosperity, well-being and health in ancient China. So Chinese have a peculiar tradition – they give it to each other as the present for New Year. What is interesting, the doctors quite often recommend it to human patients just as our doctors order us the high cranberry, currant, lemons and other folk remedies.
Pomelo really contains a lot of vitamins and useful matters:
- Vitamin A. It is responsible for growth and good eyesight.
- Vitamins B
- Vitamin C. It is important to know, people need it more than any other vitamins taken together. It regulates the work of central nervous system, hematopoiesis and immunity.
- Potassium. It regulates many essential processes at the cellular level, provides the regulation of acid-alkali and water balance in the system, and strengthens the heart-vascular system.
- Phosphorus. It provides the growth and normal functioning of bone tissue.
- Calcium. It strengthens the bones.
- Sodium. Regulation of salt-water balance, digestive processes, kidneys, muscle work.
- Ferrum. It plays one of key roles in hematopoiesis and hemoglobin creation.
- Limonoids. It prevents the oncology diseases.
It is curiously enough that for all that, pomelo is quite low caloric. It is usually in ration of various diets. There are only 30 kcal in 100 g of pulp. It improves the digestion which is very important for organism during the limited diet, and it perfectly slackens the hunger.
How to choose the pomelo?
It is also important to choose pomelo because its benefit for your organism and flavor properties depend on that.
Coming to the supermarket, we obviously cannot see the cut fruit and we definitely cannot estimate its taste.
The first thing that we pay attention is color. It has to be even without stains and blotchiness. This points to the fact that the fruit is ripe and salubrious.
Try to touch it. Skin should be evenly solid, it proves its ripeness and correctness of the conditions of its preservation.
Pomelo’s smell is pronounced, but not acrid, it is felt at a short distance.
How to eat pomelo?
You can eat pomelo not only separately, but also in salads and many other dishes.
You should primarily peel it using the knife. Then divide it in half (better do this by hands), then slice it up. Try to eat the pulp itself, the white pellicle can make the taste worse.
Limitations: allergy to citrus.