The pomelo is one of the largest fruits among citrus. It is a relative of the fruit known in Japan as buntan or zabon, with large, firm segments of flesh packed inside a thick rind. Characterized by a refreshing sweetness and a pleasant tartness, it is called "buoi" in Vietnam, where it is cherished as an auspicious fruit that comes into season around the year-end and New Year. The Mekong Delta also has premium seedless varieties, and considerable effort is put into exporting them.
This article covers everything from the basics of what a pomelo is, to the differences from buntan, zabon, grapefruit, and banpeiyu, the growing regions and varieties in Vietnam, its role as a lucky item for the Lunar New Year (Tet), how to peel the thick rind, ways to eat it such as pomelo salad, how to choose and store it, and how to obtain it in Japan. If you would like to learn about it alongside other fruits, Complete Guide to Vietnamese Fruit as well.
What Is a Pomelo | The Largest Citrus Fruit
The pomelo is a citrus fruit of the Rutaceae family and is the ancestor of the grapefruit. It is a large sphere about 15 to 25 centimeters in diameter, heavy for its size, and wrapped in a thick rind. The rind color ranges from green to yellow depending on the variety, and it is called "buoi" in Vietnamese.
The buntan, zabon, and banpeiyu familiar in Japan are all relatives of this pomelo. When you peel it, there is a thick white pith, with the segments of flesh arranged on the inside. The flesh has less moisture than grapefruit, and each firm segment is distinct, which is a defining feature. With little bitterness and a refreshing sweetness, it is a fruit with a good balance of tartness. A large one can weigh 1 to 2 kilograms per fruit, making it perfect for a family to share.
Differences from Buntan, Zabon, and Grapefruit
The pomelo is often confused with buntan, zabon, grapefruit, and banpeiyu. These are all close relatives, but they differ in name and characteristics.
| Name | Positioning | Characteristics |
|---|---|---|
| Pomelo | A citrus close to the original species (non-hybrid) | Thick rind, large and firm segments of flesh |
| Buntan / Zabon | Japanese names and alternative names for the pomelo | A group of varieties cultivated in Japan |
| Banpeiyu | A type of pomelo | Especially large and highly fragrant |
| Grapefruit | A cross between pomelo and orange | Soft flesh with a bitter note |
Buntan and zabon are both Japanese names for the pomelo, with the name varying by region. Banpeiyu is an especially large variety among the pomelo family and is known as a specialty of Kumamoto Prefecture. Grapefruit is a fruit created by crossing pomelo and orange. Whereas grapefruit has softer flesh and a distinctive bitterness compared with pomelo, the pomelo has little bitterness and the appeal of firm, distinct segments. Remembering that pomelo is for refreshing sweetness and grapefruit is for a touch of bitterness makes it easy to understand.
Vietnamese Pomelo | Growing Regions and Varieties
Vietnam is a major pomelo-producing country, growing high-quality fruit mainly in the southern Mekong Delta. Distinctive varieties are grown by region, and fine pomelos such as seedless and intensely sweet types are well known.
The main growing regions are Vinh Long, Ben Tre, and Tien Giang provinces in the southern Mekong Delta. Especially famous is the variety called "green-skin pomelo," which has a green rind and is known as a specialty of Ben Tre province. Its flesh is pinkish, sweet, low in seeds, and juicy. In Vinh Long province, varieties that are nearly seedless and full of juice are also grown and are popular as gifts. The season runs from around August to December, and supply increases toward the end of the year. As the weather cools, the sweetness deepens and the fruit becomes most delicious. High-quality Vietnamese pomelos are also heavily promoted for export, and green-skin pomelo has been approved for export to the US market. Developments in the growing regions are Mekong Delta and Exports to Japan category also covered. For when other fruits are at their best, Vietnam Fruit Seasonal Calendar for reference as well.
An Essential Lucky Item for the Lunar New Year, Tet
In Vietnam, the pomelo is not just a fruit but is valued as an auspicious one. It is especially indispensable for the Lunar New Year, "Tet."
During Tet, Vietnamese households display an assortment of fruit called the "five-fruit tray." This is a custom of arranging several kinds of fruit to wish for a year of abundance and good fortune, and the round, large pomelo is a fruit often placed at its center. It is said to symbolize a bountiful harvest and family prosperity, and is also welcomed as a gift. Demand for pomelos rises toward the end of the year because of this custom. Large, splendid pomelos receive special treatment in the market as lucky items that adorn the New Year. The way fruit is tied to the culture of daily life is very much a Vietnamese trait.
How to Peel a Pomelo
Because the pomelo has a thick rind, there is a bit of a knack to peeling it. Once you learn the steps, you can extract the large segments of flesh cleanly.
- Trim a little off the top and bottom of the rind, then make cuts in several places lengthwise, through the rind only
- Peel off the thick rind by hand from the cuts
- Remove the white pith and separate the segments one by one
- Peel the thin membrane off each segment and take out the large flesh inside
The key is to cut only into the rind so as not to damage the flesh. Once you have peeled off the thick rind, carefully remove the white pith on the inside. The pith is bitter, so leaving it in spoils the flavor. Separate the segments one by one and peel off the outer thin membrane as well, and you can enjoy only the firm flesh cleanly. It may feel like a chore until you get used to it, but flesh peeled down to the membrane is exceptional and well worth the extra effort. The peeled flesh is also easy to use in salads and desserts.
How to Eat Pomelo | From Fresh to Pomelo Salad
The pomelo is a versatile fruit that can be used in cooking, not just eaten on its own. Vietnam has classic dishes that use pomelo.
The easiest is eating the peeled flesh fresh, as it is. You can enjoy its refreshing sweetness and the burst of its segments. Popular in Vietnam is a salad using pomelo flesh. The loosened flesh is combined with boiled chicken, dried shrimp, herbs such as coriander and mint, and crushed peanuts, then dressed with a sweet-and-sour sauce. It is a refreshing dish in which the juiciness of the pomelo, the savoriness of shrimp and chicken, and the fragrance of herbs come together. Beyond this, using the flesh as a topping for yogurt or desserts, or making it into juice, is also recommended. The white part inside the thick rind is sometimes simmered in sugar to make sweets, and in Vietnam the rind is used without waste.
How to Choose and Store a Delicious Pomelo
To choose a delicious pomelo, the key is to check the weight and the condition of the rind. It also keeps well, so you can enjoy it at a leisurely pace.
- Ones that feel heavy in the hand have a lot of juice
- Choose one with a firm rind and few blemishes
- One with a strong, good fragrance is ripe
- Because the rind is thick, it keeps relatively well even at room temperature
For fruit of the same size, choosing one that feels heavy in the hand means more juice and more to eat. One with a firm, glossy rind and few blemishes is fresh. Because the pomelo is protected by its thick rind, it keeps longer than other fruits. Placed in a cool, well-ventilated spot, it can be stored for several weeks, and it is said that the longer it sits, the more moisture leaves the rind and the sweeter it becomes. Peeled flesh dries out easily, so put it in a container, refrigerate it, and eat it up promptly.
Finding it in Japan
In Japan, pomelo relatives such as buntan, zabon, and banpeiyu appear in the markets from winter through spring. Imported pomelos can also sometimes be found online or at Asian grocery stores.
Domestic buntan and banpeiyu come into season in winter from growing regions such as Kochi and Kumamoto prefectures. Pomelos imported from Vietnam, Thailand, and elsewhere can also be seen, depending on the season, at imported-food stores and online. Large and satisfying, and keeping well, they can be enjoyed as a winter fruit. When you want to make authentic pomelo salad, choosing an imported pomelo that is low in seeds and strongly sweet makes it easier to prepare. When looking for Vietnamese ingredients and souvenirs, see our sister site, dedicated Vietnam souvenir site as well.
Frequently asked questions
- Are pomelo and buntan or zabon the same thing?
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They refer to nearly the same fruit. Buntan and zabon are Japanese names for the pomelo. Banpeiyu is also a relative of the pomelo and is an especially large variety. All are among the largest citrus fruits, characterized by a thick rind and firm, distinct flesh. In Vietnamese they are called buoi.
- What is the difference between pomelo and grapefruit?
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Grapefruit is a fruit created by crossing pomelo and orange. The pomelo is larger, with a thicker rind, and its flesh is firmer and less bitter. Grapefruit has softer flesh and a distinctive bitterness. If you want to eat something refreshingly sweet, the pomelo is the better choice.
- Please tell me how to peel a pomelo.
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Trim off the top and bottom of the rind, make cuts in several places lengthwise through the rind only, then peel it off by hand. Remove the white pith, separate the segments one by one, peel the thin membrane, and take out the large flesh. The pith is bitter, so remove it carefully, and since the rind is thick, making the cuts beforehand makes it easier to peel.
- How do people eat pomelo in Vietnam?
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Besides eating it fresh as it is, pomelo salad is a classic. The loosened flesh is combined with chicken, dried shrimp, herbs, and peanuts, then dressed with a sweet-and-sour sauce. For the Lunar New Year, Tet, it is displayed as a lucky item, and the white part of the thick rind is sometimes simmered in sugar to make sweets.
- When is pomelo in season?
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In Vietnam it is in season from around August to December, with plenty appearing around the year-end and New Year. As an auspicious fruit, it is also used for Lunar New Year decorations and gifts. In Japan, buntan and banpeiyu are in season from winter through spring.
Summary | Large and Refreshing, a Lucky Winter Fruit
The pomelo is a relative of buntan and zabon that boasts one of the largest sizes among citrus. In Vietnam, with the southern Mekong Delta as its main growing region, sweet, low-seed varieties such as green-skin pomelo are grown, coming into season from August to December toward the year-end. Cherished as a lucky item that adorns the five-fruit tray of the Lunar New Year, Tet, its loosened flesh is also used in pomelo salad. Once you know the differences from grapefruit and how to peel it, you can fully enjoy the large, refreshing flesh. With its thick rind and good keeping quality, it is also perfect as a winter snack or gift.
For the best time to eat other fruits, see Vietnam Fruit Seasonal Calendar, and for the story of the production regions, see Complete Guide to Vietnamese Fruit as well.
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