Pomelo

Pomelo Pomelo (Citrus maxima), also known as pummelo or shaddock, is the largest citrus fruit, native to Southeast Asia. It is known for its thick, spongy rind and sweet, mild-flavored flesh.

Starting Plants

Pomelo trees are typically propagated through grafting or from cuttings, as they do not grow true to seed. Grafted trees are usually more disease-resistant and have a shorter time to fruit production. Pomelo trees can also be grown from seed, but they may take up to 8 years to produce fruit and may not have the same characteristics as the parent tree.

Hardiness

Pomelo trees are best suited to USDA hardiness zones 9-11, as they are sensitive to cold temperatures. They can tolerate temperatures down to 28°F (-2°C) for short periods, but prolonged exposure to cold can damage or kill the tree.

Plant Size

Pomelo trees can grow 20-50 feet (6-15 m) tall and wide, but they can be pruned to maintain a smaller size for easier harvesting and maintenance. Dwarf varieties are also available, which are better suited for container gardening.

Harvesting

Pomelos are typically ready to harvest 6-8 months after flowering, depending on the variety and climate. Fruits are ripe when they have reached their mature size and have developed a yellow or greenish-yellow color. Harvest pomelos by cutting them off the tree with scissors or a sharp knife, leaving a small portion of the stem attached.

Production

Pomelo trees can produce fruit year-round in the right conditions, with the main harvest periods occurring in late fall and early spring. Trees typically begin bearing fruit 3-5 years after planting and can continue producing for up to 50 years with proper care.

Seed Harvesting

To harvest pomelo seeds, remove them from a mature fruit and rinse them thoroughly. Allow the seeds to dry completely before storing them in an airtight container in a cool, dry place.

Common Varieties

Some popular pomelo varieties include:

• Chandler
• Hirado Buntan
• Reinking
• Tahitian
• Valentine

Uses as Food

Pomelos are often eaten fresh, segmented and added to salads, or used to make juices and cocktails. The rind can be candied or used to make marmalade. In Asian cuisine, pomelos are used in desserts, soups, and stir-fries. Pomelos are a good source of vitamin C, potassium, and fiber.