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Synonyme: Riesenorange, Shaddock, Pummelo

botanisch: Citrus maxima

englisch: pummelo, shaddock



The pummelo is native to Asia, above all Thailand and Malaysia. In the 12th or 13th century it arrived in Europe. Today it is still grown predominantly in its native countries.



The pummelo is of very little importance on the German market. It can be found only sporadically.


Appearance, taste, characteristics

In some countries pummelos are confused with grapefruits. However, they are two distinct species.

Pummelos are among the largest citrus fruits, with a diameter of 10-30 cm. They are round, oblate or pear-shaped. The skin is thick, and green, yellow or orange. It may be smooth or rough.


The segmented pulp is green to yellow, pink or red, depending on the variety, and contains varying amounts of seeds. The flavour is more or less sour, and sometimes pummelos may be bitter.



Like almost all citrus fruits, pummelos have a high content of vitamin C. It is higher than that of grapefruits. A large fruit supplies an adult's daily requirement of 100 mg vitamin C. Furthermore, pummelos contain the secondary plant substance naringin, one of the polyphenols, more precisely a flavonoid.


100 g contain:


Pummelo, fresh

Energy (kcal)


Water (g)


Protein (g)


Fat (g)


Carbohydrates (g)


Fibre (g)


Vitamin C (mg)


Vitamin A (RE) (µg)


Folic acid (µg)


Potassium (mg)


Sodium (mg)


Calcium (mg)


Magnesium (mg)


Iron (mg)



Foreign substances

To prevent citrus fruits from moulding during transport and storage, the skin of conventionally grown fruit is often treated with preservatives. The skin of fruits treated this way is not suitable for consumption. After you have peeled such a fruit, wash your hands thoroughly before eating it.


Quality criteria, optimal storage conditions

Pummelos should be rather firm and on the heavy side relative to their size. A damaged skin with scars or hard spots does not necessarily detract from the quality of the fruit. Not recommended are soft fruits with dull skin or brown spots that yield easily to pressure, or fruits that appear to be dried out at the stem end. The fruits can be kept in the refrigerator or at room temperature for about a week.


Form of consumption, use, processing, practical tips for preparation

In contrast to the grapefruit, pummelos are rarely eaten raw. They are used industrially to make juice, jam or jelly, and pectin is extracted from the skin.





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