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The pummelo is also known as the pomelo, the shaddock, the country of French as chadec, the Malayan limau besar, the Bali lemon, and the Chinese grapefruit have they characteristic of being the largest citrus fruit. The pummelo is, essentially, a kindler, gentler, giant cousin of the grapefruit with great sweet taste. It is related in flavor but milder, and is actually supposed to be a forebear of the modern grapefruit.

Pummelo Tree

The pummelo is one of the exotic fruit with large citrus fruit that is an forebear of the common grapefruit. It is mosty located in Asia and also in certain eastern countries including like as China, Japan, India, Fiji, Malaysia, and Thailand. But it also now grown in United states of California and Florida. Inside pommelo fruit is a pink flesh present. The pummelos are mosty decidedly lacking in strong grapefruit tastes. The Pummelo fruits having a large size and thick outer skin. It is really taste like a chocolate pudding. In Asia, they use the Flowers of pummelo to make perfumes. This fruit is sweeter in taste than the grapefruit.

Scientific Name:Citrus maxima

Pummelo Fruit Pummelo Varieties



Chandler Pummeloa is a developed by crossing of 'Siamese Sweet' and 'Siamese Pink' developed at India, California and released in 1961. The Chandler pummelo ripens November to June is produces a seedless fruits if it planted in isolation. This fruit is easily segmented and can be eaten fresh or can make as salad. These are rich in antioxidant flavonoids and vitamin C. The pink squash of the Chandler pummelo variety is sweet and juicy, and it is very easily segmented for eating fresh, unlike a grapefruit.

Hirado Buntan


Hirado Buntan was introduced in 1960’s as pummelo variety. It is one of the most commerical fruit among Japanese fruits. It is yellow in color, but like a grapefruit in size and shape. The yellow-pink and bluish coloured flesh is having a less amount of juicy and being firmer. It has enoromous segments, as well as seeds, and a tough strong wall provides an interesting reliability.

Liang Ping Yau

Liang Ping Yau

Liang Ping Yau is a large fruit among pommelo variety located in Chinese and highly prized in Southeast Asia. It looks like a pyramid shape, with thick, pale yellow that protects its red, juicy sweet squash. It is considered as the best citrus for desserts and other culinary purposes. The squash comprises of 14 segments, with many seeds. It is unequal segments create a mosaic pattern when see in a cross-section. This pleasant flavoured fruit is often eaten with a honey in the Asian tradition

Pandan Wangi

Pandan Wangi was grown in Java's Bativia district. It have a thick rind with a pale yellow-green shade and a meaty pith in colour. The peel of this fruit is rough due to its large oil glands. The blush red squash has up to 18 segments oblate to oval shape. This fruit is difficult to yield juice due to fibrous compound r but it is agreeable and sweet with a hint of lime.

Pink pummelo

Pink Pummelo

Pink Pummelo belongs to Thai group. It is a huge varitety of pummelo fruit. This fruit is sometimes sour, but considered as the best flavour among all the California pomelos varieties. The rind of this fruit is medium thick and slightly stony and looks like pink grapefruit. It have a bright yellow skin, a juicy squash, and many seeds but it is less acidic than a grapefruit. This fruit also contains antioxidants and vitamins.

Red Shaddock

Red Shaddock

Red Shaddock was merely developed in Africa at Tambuti Estate in Swaziland. It's flavour looks like strange as it is low in acid exit a sugary sweet aftertaste. Red Shaddock squash is very similar to that of the Star Ruby, which is hard and red in color, containing many seeds with irregular shape. The peel of this fruit is yellow in colour and is smooth in nature. It can be cooked with any kind of recipe.

Pummelo Fruit Uses of Pummelo fruit

Pummelo can also be used topically. The juice of the fruit can be applied to the skin to treat sunburns, acne, and other skin irritations. It can also be used as a hair mask to nourish the scalp and promote hair growth.

Pummelo can also be used in many recipes. The zest of the pummelo can be used in marinades, dressings, and sauces. The flesh of the fruit can be used in salads and desserts. The juice can be used to make drinks such as lemonade, smoothies, and cocktails.

Pummelo is also a great source of essential oils. These oils can be used to create natural fragrances for aromatherapy, perfumes, and candles. Pummelo essential oils can also be used to make skin and hair care products.

In addition to its culinary and topical uses, pummelo is also used as a natural insect repellent. The essential oils found in the fruit are said to repel mosquitos, fleas, and ticks.

Overall, pummelo is a versatile fruit with many uses. It can be used to add flavor to recipes, to promote health and wellness, and even to make natural products. Its unique flavor and many health benefits make it a favorite among many.

Pummelo Fruit Propagation of Pummelo fruit

Propagation of pummelo is typically done through seeds, cuttings, or air layering. When propagating through seeds, the seeds are typically extracted from the fruit and planted in well-draining soil. Seeds should be planted approximately 1 to 2 inches deep and spaced two feet apart. Once the seeds have sprouted, the seedlings should be thinned to one every two feet. Water the plants regularly and fertilize twice a year with a citrus specific fertilizer.

When propagating through cuttings, a cutting should be taken from a healthy, mature pummelo tree. Cuttings should be taken in the late summer or early fall. The cutting should be 8 to 10 inches long and have at least three leaves. Dip the cut end in rooting hormone and place it in a pot filled with a well-draining soil. Water the cutting regularly and keep it in a warm, sunny area. The cutting should be ready to transplant in a few months.

Finally, air layering is another method of propagating pummelo. Air layering is done by removing a section of bark from the stem of a mature tree and wrapping it in a moist medium such as sphagnum moss. The moss should be kept moist and the stem should be wrapped in plastic to keep the moisture in. After a few months, the stem should form roots and can be cut from the parent tree and transplanted.

No matter which method is used, pummelo trees typically take several years to bear fruit. However, with proper care and patience, the reward of a sweet and juicy pummelo is well worth the wait.

Pummelo Fruit Harvesting of Pummelo fruit

Harvesting pummelo fruits can be a labor-intensive process. It is important to pick the fruits at the peak of ripeness in order to ensure optimal flavor and texture.

When harvesting pummelo fruits, it is important to carefully inspect each fruit for signs of ripeness. The fruit should have a deep yellow color and the skin should feel slightly soft when gently squeezed. It is also important to make sure the fruit is free from blemishes or any other signs of damage. Once the pummelo fruit has been inspected, it should be carefully plucked off the tree and placed into a basket or container.

Once the fruit has been harvested, it is important to store it in a cool, dry place. To maximize the shelf life of the fruit, it should be kept out of direct sunlight and away from heat sources. It is also important to store the fruit in an airtight container to keep out moisture and prevent the fruits from spoiling.

Once the fruit is ready to be eaten, it is important to cut it open carefully using a sharp knife in order to preserve the juice and the flavor. Pummelo fruits can be eaten fresh, or they can be used in various recipes such as salads, smoothies, and desserts. They can also be juiced or used to make jams and jellies.

Pummelo infographics

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