A pomelo looks a bit like a grapefruit on steroids - they're so large growers often wrap them in netting and secure them to the branches because the weight of the fruit can make them drop from the tree.
What is it? Large citrus fruits with shapes ranging from pear-like to a slightly flattened ball. The spongy skin is thick and the fruit has a tough membrane (which is not eaten) around the segments.
What are the differences? A 'bad' pomelo is dry and flavourless but you can't really tell from the colour of the flesh, which ranges from pale pinkish-yellow to light ruby. The best pomelos are juicy, with large, succulent 'beads' of fruit that burst in the mouth and a flavour that resembles a mild, non-acidic grapefruit mixed with strawberries.
What to look for: they should be heavy and the skin shouldn't have any soft spots or bruises.
What else? To remove the skin easily, slice off the top, trying not to cut into the flesh. Use a sharp knife to cut the skin into wide sections, going from the top to the base of the fruit. Pull off the skin, divide the fruit into segments and remove the membrane.
How to use: although it's usually discarded, the skin of the pomelo is edible. In Chinese cuisine, it's usually dried, steamed, braised in superior stock and sprinkled with dried shrimp roe. The skin can also be candied. Trim off most of the pith, leaving a thin layer on the skin. Cut the skin into strips then blanch several times to get rid of any bitterness. Cook the skin in syrup made with equal parts water and sugar. Simmer it slowly so the skin cooks all the way through and becomes translucent and completely saturated with the syrup. When the syrup is very thick and reduced, remove the pomelo skins and roll them in granulated sugar. Dry on a lightly oiled tray, turning them over if necessary.
