#Pomelo vs grapefruit differences free#

The pith doesn't require any specific preparation initially, though if you do cook it, it will need to be soaked to eliminate bitterness. If you plan on using the zest, make sure to wash the surface with warm water to get rid of any wax.

#Pomelo vs grapefruit differences free#

Once you've gotten the pomelo segments free from the rind and the membrane, they can be used like any other citrus. Big or small, they should be easy to remove once you've taken the membrane off. Many commercial pomelo varieties are seedless, though there may be very small seeds present. Fortunately, the toughness of this membrane makes it fairly easy to cut or peel away, so you don't usually need to do anything fancy like a citrus supreme. The membrane surrounding the segments tends to be bitter and very tough, so you'll want to remove it. The fruit itself requires a little bit of preparation before using. Alternately, simply cut right through the pomelo from top to bottom and remove the halved fruit from the center, once again working carefully to extract the fruit. Peel the pith away from the fruit - works slowly, as the pith will often adhere to the fruit quite strongly. To remove the thick pith, use a sharp knife to cut a small disk off of the stem end of the pomelo, then 4-6 deep cuts through the pith from top to bottom. the zest) can be removed with a vegetable peeler or citrus zester. Nearly the entire fruit can be used in some form or another (see 'Top to Tail Eating' in the More section below), so make sure that you prepare your pomelo according to what you plan to do with the fruit. PREP - Despite the very thick rind, pomelos are fairly easy to work with.