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Pummelo
The pummelo is native to Malaysia and Thailand and is the largest of all citrus fruits. It has been grown in Asia for more than 4000 years and is known as the Mother of all Citrus. Early varieties were introduced into tropical north Queensland from China and these fruit selections were very large, with a thick skin. More recent selections have thinner skin, with a more reddish flesh. Because of its large size, a tree laden with pummelo is an impressive sight indeed! Characteristics The pummelo can be either spherical or pear-shaped and typically measures between 12 cm and 30 cm in diameter and weighs between 900 g and 6 kg. It is a very large citrus fruit with either a green, yellow or pink skin that may be smooth or rough in texture. Pummelo is typical of all citrus fruits in that its flesh is segmented and each segment contains a number of hard white seeds. Taste Sweet and juicy without the bitterness of grapefruit. Buying and Storing Look for fruit that has a bright, smooth, evenly coloured skin with no obvious blemishes or soft spots, and that feels heavy for its size. It can be stored at room temperature or in the refrigerator. The fruit develops sugars when left at room temperature for one to two months. Preparing and Serving Pummelo is best eaten fresh. The fruit is served after removing and peeling the individual segments. The rind can be crystallised with sugar solutions to make a treat, and it also makes an excellent juice. Availability May to August. Varieties Carter Red, Thai Pink, Bosworth Pink and other selections. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
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