Pummelo Grapefruit Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Citrus maxima
Eaten fresh, in salads, in jams, jellies, marmalades, sauces, beverages & syrups.
The oil from the peel of the grapefruit is used in aromatherapy and is prized for its aroma.
The juice from the pummelo can be added to beverages or it can be used in cooking or any dish requiring tartness.
Also called Shaddock, pumelo, pomelo, and Chinese grapefruit, good-quality Pummelo will be firm to slightly soft, heavy for its size, round to slightly pointed at one end, and have slightly rough, yellow skin.
Avoid product that is extremely soft or lightweight for its size.
In general, you don't need to refrigerate citrus if it will be consumed quickly, but it will last longer when refrigerated. Once they reach your preferred level of sweetness, place remaining fruit in the refrigerator to extend the shelf life.
As a general rule, citrus will not ripen further after picking. Higher brix (sugar) levels are gained by leaving the fruit on the tree longer, so early season fruit tends to be a bit tart while late season product can be prone to molding due to the highe
Pummelo is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Dietary Fiber and Potassium, and a great source of Vitamin C.
The principal ancestor of this subtropical evergreen was called pomelo, brought by a captain Shaddock to Barbados from the Malay Archipelago. The pomelo fruit, borne in clusters that gave rise to the name grapefruit, was also called shaddock, and is quite different from the grapefruit we know today.
In the mid-1700's, grapefruit was called, "Forbidden Fruit."
The West Indies were the point of origin for grapefruit, probably as a cross between the pomelo and an orange. It came to Florida in 1840 where a seedless fruit was found fifty years later and propagated to give us the Marsh Seedless variety.
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