Description
Huge, white blooms are followed by huge, spheroid or almost pear-shaped fruits that range in colour from lemon-yellow to green and have a delicious flavor. The pulp segments easily peel away from the thick rind and are either pink or pale in colour.
Varieties
Pomelos come in a variety of colors, including white, African shaddock, red, pink, honey, and more. All have thick skin that ranges in colour from green to yellow to orange.
Uses
Pomelos can be used similarly to grapefruits. In addition to being a great raw snack, they may be made into fruit salad, marmalade, sweets, juice, and marinade.
Nutrition
Pomelo flesh in its raw state is mostly water, 1% protein, 10% carbohydrates, and negligible fat. 159 kJ of food energy are contained in a 100 g reference amount and is high in vitamin C but low in other micronutrients.
Cultivation
Pomelo thrives in lowland tropical climates with ideal temperatures ranging from 23 to 30 °C and elevations up to 400 m above sea level. The necessary yearly rainfall ranges from 1500 to 1 800 mm. Hole preparation and planting: Planting should begin in the rainy season.
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