Pomelo

The pomelo

In Vietnamese culture, the pomelo is a cherished fruit that finds its place on the five-fruit tray of the altar every Tet holiday. This citrus fruit is not only delicious and nutritious, but it also symbolizes perfection and completeness. For generations, Vietnamese locals have held a special affection for this fruit, expressed through childhood verses and songs.

The pomelo is commonly identified by the province where it is found or cultivated.

Some notable varieties of pomelo in Vietnam include:

Nam Roi: a specialty from Vinh Long province, resembling a pear in shape. When ripened, it has a hollow center, and its skin is yellow and rough.

Photo: danviet.vn

Green skin (Da xanh): found in Thanh Tan commune of Mo Cay district, Ben Tre province. Its name comes from the unique characteristic that the fruit remains green even when ripe. The skin is typically thin, with a pink interior.

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Doan Hung: cultivated in Doan Hung, Phu Tho. The skin is thin and turns yellow when ripe, while the flesh is yellowish and possesses a sweet taste.

Photo: vtv.vn

Dien: a derivative of the sweet Doan Hung pomelo, grown in Phu Dien commune, Tu Liem, Hanoi. When ripe, it is visually striking with thick, sweet flesh, making it a notable local specialty.

Photo: NDH.vn

Phuc Trach: cultivated in Huong Khe, Ha Tinh province. This variety is slightly flat with thin yellow skin when ripe and has a dry pulp that offers a delicate taste experience.

How to eat

Pomelo is a nutritious, refreshing, and healthy fruit in Vietnam. However, the process of peeling this fruit can be time-consuming, which may discourage beginners. To prepare the pomelo, start by using a knife to cut off the top and bottom sections of the fruit until the inner layer is exposed. Next, carefully separate the sections and remove the silky skin to enjoy the sweet and tangy flavor of this summer fruit.

Where are pomelos grown in Vietnam

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The cultivation of pomelos varies by type, with different origins. For instance, the popular Nam Roi pomelo is primarily grown in several southwestern provinces of Vietnam, especially Vinh Long. It is known for being nearly seedless, juicy, and sweet, complemented by a gentle acidity. Meanwhile, the Green skin pomelo, initially from Cho Lach, Ben Tre, is now widely cultivated throughout the Mekong Delta, providing significant income for local farmers. Other varieties like the Dien pomelo thrive mainly in Cau Dien district, while Phuc Trach pomelos are primarily found in Ha Tinh province.

Benefits of pomelo

The pomelo serves not only as a delightful dessert but also boasts numerous health benefits. This Vietnamese citrus fruit is rich in vitamin C, offering a refreshing boost of energy with every bite. Various parts of the pomelo, including the flowers, leaves, and pulp, can be processed into medicinal remedies, delicious dishes, beverages, and sweet desserts, all of which are highly valued in Vietnamese culinary culture.

Photo: 24h.com

Additionally, Vietnamese women often dry pomelo skin under the sun, then boil it in hot water to create a natural hair rinse. This practice is believed to smooth and untangle hair, leaving it looking silky and healthy.

Food made from pomelo

The versatile pomelo is famous for its various uses, promoting weight loss, aiding digestion, and enhancing beauty. It is also popular as an ingredient in snacks that have captured the hearts of many Vietnamese people, including smoothies, juices, jams, and sauces for savory dishes.

One of the most iconic desserts featuring pomelo is Che Buoi. With each spoonful, visitors savor the sweet, creamy, and rich flavors reminiscent of childhood, evoking memories of lush rice paddies and the warm summer breeze in nostalgic Vietnamese villages.

Photo: chupanhmonan.com

Moreover, pomelo jam, commonly prepared during Tet (Vietnamese New Year), is perfect for serving guests during family reunions. This jam is not only sweet but also offers health benefits as it can help alleviate coughs and soothe sore throats, making it a beloved traditional medicine in Vietnamese households.