Pomelos Are Grapefruits’ Sweeter Siblings — Here’s How to Use Them

With more than 2,500 types of citrus worldwide, it would be a shame to limit your larder to lemons and limes. Luckily, many grocers also stock seasonal stunners like Sumo mandarins, yuzu, and pomelos.

The latter are at their peak from late October to the end of February. A diverse fruit, pomelos come in a range of colors and sizes, and go by all sorts of regional and varietal pseudonyms. You might see them labeled as shaddock, pummelo, or Chinese grapefruit.

Whether you’re a lifelong pomelo lover or a citrus enthusiast looking for your next favorite, here’s everything to know about this bright, sweet fruit.

Related: 25 Bright, Citrusy Recipes to Make All Winter

What is a pomelo?

Pomelos are round or pear-shaped citrus fruits indigenous to Southeast Asia. There are several types, including honey, Valentine, and Chandler pomelos. They can be green or straw-colored, with thick white pith and orange, rosy, or off-white fruit inside.

The largest member of the citrus family — pomelos’ scientific name is, fittingly, Citrus maxima — some pomelos are bigger than volleyballs when fully grown. Expect diameters ranging from six to 12 inches, depending on the variety.

What does a pomelo taste like?

Milder than lemons, and far less bitter than grapefruits, pomelos are sweet and gently tart. You can peel them and eat them out of hand like a navel orange, or use them in all sorts of sweet or savory citrus recipes — think cocktails, crisp winter salads, savory marinades, or desserts.

“Pomelos tend to have a sweet and floral flavor profile, with a finish that is subtle,” says Justin Young, head bartender at Farm Bar in Chicago. “They offer a light sweetness and a delicate citrusy note, making them refreshing and smooth, without the harsh bitterness you might find in other citrus fruits.”

At Twin Tails, a New York City restaurant inspired by Vietnamese and Thai cuisines, pomelos bring sweetness and tartness to cocktails and savory dishes like crispy rice salad, says Bryan Schneider, creative director of Twin Tails and its parent company, Quality Branded. “Pomelo also absorbs and takes on other flavors very well,” he adds. “It’s a really nice bridge between sweet and savory.”

Related: Mango and Citrus Salad with Hoja Santa Green Goddess

Pomelos vs. grapefruit

Pomelos and grapefruit are closely related (grapefruits were originally cultivated by crossing pomelos with oranges) and often look very similar, but there are differences between the two. Pomelos are sweeter and less bitter than grapefruits, and tend to have less juice and fewer seeds.

“I’d describe pomelos as a milder, more floral grapefruit,” says Schneider. “Pomelos are usually much larger than grapefruits, with a much larger, pillowy pith.”

Once you remove the thick peel and pith, however, pomelos and grapefruits are often nearly the same size.

Related: 19 Ways to Serve Grapefruit All Winter Long

Where to buy pomelos

Look for pomelos in well-stocked grocery stores during the citrus fruit’s peak season, from late October through late February.

If you don’t see them in your local produce section, you can also order pomelos online. California-based Pearson Ranch ships pomelos nationwide, and Ridge Island Groves, a family-owned operation in Florida, ships pomelos anywhere in the continental United States.

How to store pomelos

Pomelos’ thick pith gives them a long shelf life. To keep them fresh, store them in a cool and humid place, such as a chilly basement or in the fridge, for up to one month. 

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