It's been a while since I've reviewed Pomelo on the channel
and when I did that it was for a compilation video
So I think my review of the Pomelo is old and it's kinda hard to find
So, probably a good time to do a reminder of what the Pomelo tastes like
and as I film this, it is around Chinese New Year
So the Asian supermarket I got this from had 5 or 6 different Pomelos for sale
of different levels of, I'm guessing, quality?
Not necessarily that there are any major differences between them
They had some that were white fleshed Pomelos and some that were red fleshed
pomelos, I think this is a red pomelo, or pink pomelo when you cut it open.
This guy was $9.00
One thing I'm gonna try to do though, is open it properly
When I did this last time I just kind of hacked into it like a caveman
There is a special way that you're supposed to open pomelo
So let's see if I can do it.
So according to the instructions that came with this pomelo
You're supposed to tip it on it's side, lop off the top.
Like so, probably a little deeper than that.
And then you score it,
Like this,
then you tear down the sides like so,
Oh! This is a good one.
Wow! I can see why this one was more expensive.
In the past when I reviewed a pomelo, the rind on it was very, very, thick
and the fruit inside was the size of a grapefruit.
This thing is huge!
Yeah, that's pretty impressive!
Alright, kind of looks like this has tentacles, won't lie
But still, I'm sure it's going to be delicious.
The thing with pomelos, the bits of pulp in there are huge
very, very, big it's like if you took a grapefruit and just enlarged everything
about it, the rind, the pit, the membrane and the pulp, it's all bigger.
All that pulp is huge and also it's very dry So this break apart like that
This would be good to break this up and put it in a drink
It's almost like a natural bubble tea
getting all those bits of pulp into there they're fairly large.
Pomelo, by the way is one of the ancestral species of citrus.
So if you take any citrus fruit and look at the parentage of it,
like what two trees had to come together to create that lil' fruit baby
and you trace it all the way back to the grandparents, of the grandparents
You will eventually come to an ancestral species,
one that does not have parentage beyond it and Pomelo is one of those
So for instance, if you were to hybridize a pomelo with a mandarin
you get an orange, and if you take an orange and cross that with another
citrus you get another citrus. It goes like that
and these things are really cool because it looks like an orange wedge
but just so much bigger, everything is proportional, just bigger
It's like a dinosaur version of a citrus
So I'm gonna take this, and I'm gonna
crack into it
to get that pulp out.
Like so.
I believe this membrane is gonna be pretty tough,
I'm not gonna want to eat that.
Pomelos are really good. It is like a
Grapefruit, but more mild. There's less
Bitterness to it. That is the key thing.
There may be a touch of bitterness, but
not a lot. Sweetness is good. It is around
the sweetness of an orange, maybe a little
bit more. The tartness that is there is
pretty low. There is a little bit.
I'd say it is a 3 out of 10.
A little less than an orange.
But these are really nice. The flavor
on it is mild and kind of addictive.
As big as it is I could probably eat
the whole thing. It is not a strong
flavor, but it is a really good one and
it's very refreshing. The texture on it
is wild because you are getting all of
those little bits and it is kind of dry.
Biting into the pulp has a texture a
little bit like a Finger Lime where each
individual piece of pulp has a little
pop to it, like caviar. Ya know, It is nice.
It is something, I think you could actually break them apart and
sprinkle them on a dessert or something.
They would add a little texture and flavor
to a piece of cheesecake or something.
That would be good. The Pomelo is so
interesting in that it is a part of so
many different citruses that we eat.
I do not have the white variety.
I just have the pink variety, but one of
the flavors that I pick up faintly inside
this that I don't think is in the white
variety is a touch of pomegranate,
like a slight berry flavor. I wonder if
what is giving this a little bit of a
blush color is also in pomegranates
or berries or something, because I
am getting a touch of that sort of
flavor in there. So yeah, I think this
one is a good one to revisit, especially
now that I am reviewing so many citrus fruits.
It is important to know where those fruits
come from. And this is something that is
not that hard to find if you have a well
stocked supermarket, you will probably
see one of these at some point.
If you have an Asian supermarket, you
might find a few varieties of them.
It is definitely worth picking up.
It can be expensive but it is not that bad.
It is one worth splurging on. I can see
why these are so popular for celebratory
times, like Chinese New Year, getting one
of these feels special to have this and it is.
So I think that is it guys. I'll see you next time. Bye-Bye
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