Pomelo
Citrus maxima · Citrus grandis · pompelmoes
Pomelo: what every chef needs to know
Few ingredients rival Pomelo when it comes to being the largest citrus fruit and the botanical ancestor of the grapefruit. The fruit typically weighs 1–2 kg and has a very thick, spongy white rind. The flesh is pale yellow to pink, less bitter than grapefruit and pleasantly sweet-sour. In Asian cuisine, pomelo is a celebratory fruit for Chinese New Year. In Thai cuisine it is the basis of the salad Yam Som-O. The thick rind requires patient peeling, but the meaty segments are excellent to work with once free of the bitter membranes.
Pomelo: nutritional values per 100g (vers vruchtvlees)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 174689) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 174689).
Pomelo: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Thai pomelo-salad with roasted coconut, shrimp, fish sauce, chilli pepper and coriander
Gemengde citrusalade of pomelo and grapefruitsegmenten with honey-lime dressing and mint
thin slices pomelo with olive oil, fleur the sel and chopped pistaches as starter
Pomelo: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Snij green peel and white merg completely weg, trek membranen open and remove vlies per segment for maximum sappigheid
Geef segmenten ruimte in salad, not mix for serve to uitvloeien vocht to voorkomen
Snij a vif into thin slices for delicate presentation with granaatappelpitten and mint
Pomelo: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Pomelo: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Pomelo is available from October to March via imports from China, Thailand and Israel. The largest fruits come from the Asian harvest (October to February).
Pomelo: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Pomelo: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Grapefruitnoten and hoog zuurniveau resonate directly with the citrus-bitter profile of pomelo
- Sancerre AOC
- Pouilly-Fumé AOC
- Marlborough Sauvignon Blanc
low alcohol and citrushelderheid complement the freshness of pomelo without the delicate structure to overwhelm
- Mosel Kabinett
- Rheingau Kabinett
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Pomelo
At what temperature should you store Pomelo?
Store Pomelo at 8–12°C (cool, dry), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Pomelo professionally?
The primary professional technique for Pomelo is peel remove and segmenteren at kamertemperatuur for 15 min. Always verify core temperature with a calibrated probe thermometer.
Does Pomelo contain allergens?
Pomelo is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Pomelo?
Pomelo provides 38 kcal, 0.8g protein and 0g fat per 100g raw product. Source: USDA FoodData Central (FDC ID 174689).
When is Pomelo in season?
Pomelo is in season in Northern Europe during Oct, Nov, Dec, Jan, Feb, Mar. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
