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Aroy Mak Mak

Pomelo

ส้มโอ

Som o: the giant citrus, sweet and mildly bitter, and the base of a famous salad.

Pomelo

Pomelo is the largest of the citrus fruits, sometimes the size of a football. Under its thick green or yellow rind and a deep layer of white pith are large segments of pale yellow or pink flesh, sweeter and less bitter than grapefruit, with firm, separate juice sacs.

Pronunciationsom oh
FlavourSweet, mildly sour and slightly bitter, less juicy than grapefruit
SeasonYear-round, best from August to November
EatenFresh, and in yam som o (pomelo salad)

Varieties

  • Khao Nam Phueng (“honey white”): sweet and juicy, a favourite from Nakhon Pathom.
  • Thong Dee: pinkish flesh, sweet and mild, from Nakhon Pathom.
  • Khao Yai: large, pale and sweet, from Samut Songkhram.
  • Thapthim Siam: deep red-pink flesh, from Nakhon Si Thammarat in the south.

How to peel one

Cut off the top, then score the thick rind from top to bottom in six or eight places, cutting only through the rind. Peel it away like the petals of a flower. Pull the segments apart and peel away the tough membrane from each one, leaving just the flesh.

In Thai food

Yam som o, pomelo salad, is one of the great Thai salads: pomelo flesh tossed with prawns or chicken, toasted coconut, roasted peanuts, fried shallots and a dressing of lime, fish sauce, palm sugar and nam prik pao. Pomelo is also a common offering in Chinese-Thai festivals and at temples.

Choosing and storing

Choose heavy fruit with a fragrant, slightly soft rind; heavy means juicy. Whole pomelos keep for two to three weeks at room temperature.

Cook’s tip

Peeled pomelo segments separate into individual sacs when they dry a little. For salads, peel them a few hours ahead and leave them uncovered in the fridge.

More Fruits

All Fruits