Crop of the Week: Pummelo

  Largest of the citrus family, the pummelo, native to Malaysia, is believed to be an ancestor of the grapefruit. They were brought to the West Indies in the 17th century and are popular there as well as in Southeast Asia, especially in Thailand.

  They are cultivated in India, the Middle East, China, Jamaica and the United States. Depending on the region where it is grown, it is also called the pamplemousse, pomelo, Bali lemon, Limau besar and shaddock.

  The Chinese believe the delectable pummelo is a sign of prosperity and good fortune - good things will happen if they eat it. Now the general population is discovering the enjoyment of pummelos. Its sweet citrus flavor makes it appealing as a delicious, quick snack food or as an addition to more elaborate entrees, salads and desserts. Or they can be squeezed for beverages.

  You can recognize a pummelo fruit by its large size and thick outer skin. The skin of a pummelo is commonly used as an ingredient in preserves and for a candied confection. Pummelo skin is also used medicinally in some cultures.

  When purchasing a pummelo, select only those that have a fragrant scent and are firm to the touch. Store for up to a week in the refrigerator.

  Pummelos are highly nutritious and low in calories. They contain no cholesterol, fat or sodium, but are an excellent source of vitamin C and potassium.

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Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.