A Thai pomelo, known locally as som-o, looks a little like an oversized grapefruit. Under its green or yellow-green rind is a thick layer of white pith, followed by large segments of sweet, pleasantly tart citrus. The unusual thickness of the peel can be intimidating the first time you buy one, but opening a pomelo becomes straightforward once you know what to remove.
Unlike peeling a mandarin, you do not normally eat the tough, papery membrane around each pomelo segment. The reward is a bowl of juicy citrus pieces, ideal for eating fresh or adding to a Thai-style salad.
What is a Thai pomelo?
Pomelo is a large citrus fruit cultivated in Thailand and other parts of Southeast Asia. The Department of Agricultural Extension identifies its Thai name as som-o and lists varieties with pale, yellowish or pink flesh. The exact sweetness, acidity and juiciness depend on the variety and the individual fruit, so a green rind alone cannot tell you precisely how it will taste.
A pomelo is not just an extra-large grapefruit: it is its own citrus species. The same Department of Agricultural Extension profile gives its scientific name as Citrus grandis, also known as Citrus maxima. For visitors exploring Thai fruit markets, the easiest way to start is to ask a vendor to recommend a sweet or slightly tart variety.
How to peel a pomelo, step by step
- Wash the outside. Rinse the whole fruit and dry it. You will be cutting through the rind, so starting with a clean surface is sensible.
- Cut away the top. With a stable cutting board and sharp knife, remove a shallow cap from the stem end. Do not plunge the blade into the juicy flesh.
- Score the thick rind. Make several vertical, shallow cuts through the colored outer skin and much of the white pith. The cuts are guides for your fingers, not cuts through the fruit itself.
- Pull off the peel. Work a finger under an edge and lift the thick sections away. Some fruit has a particularly stubborn, spongy layer; trim this gradually rather than forcing the knife inward.
- Separate the segments. Gently split the peeled fruit apart along its natural divisions.
- Remove the membrane. Open the firm transparent or white covering around each large segment, lift out the individual juice sacs and discard the membrane and any seeds.
The Thai agricultural department’s preparation instructions likewise describe removing the outer skin, white layer, segment covering and seeds before eating.
How to choose a good fruit
Look for a pomelo that feels reasonably heavy relative to its size and is free from major soft, leaking or moldy areas. A little variation in rind color or surface marks does not automatically mean the inside is poor. Because some varieties have naturally thick pith, comparing the weight of two different cultivars is not a foolproof test.
Market vendors who have cut fruit from the same harvest may be able to show you the flesh color or offer a sample. If convenience matters, ready-peeled segments can save work, but check the handling, refrigeration and freshness of prepared fruit. No single rind texture reliably indicates good or bad quality.
How do people eat pomelo in Thailand?
The simplest option is to eat the membrane-free segments cold or at room temperature. Pomelo also works in a refreshing salad with herbs, lime, shallots and other ingredients. Some versions include seafood; if you avoid certain foods, ask about the complete recipe rather than assuming every pomelo salad is vegetarian.
Because pomelo pieces hold their shape better than some other citrus fruits, they make a useful addition to a fruit plate. A little of the zest can be aromatic, but the thick white pith is bitter and usually removed from the portions intended for eating.
Storage and serving tips
A whole, uncut pomelo will generally keep longer than the peeled pieces. Store cut fruit in a clean covered container in the refrigerator and eat it promptly; exact storage times depend on the fruit’s condition and your refrigerator. Never leave peeled fruit sitting in the heat for hours.
The rind and membranes create a surprising amount of waste. Set out a bowl for peelings before starting, wipe down your board afterwards, and take care not to let the knife slip as you separate the tough outer skin.
The easy way to remember it
Remove three layers: the colored rind, the thick white pith and the membrane around each segment. Once those are gone, a Thai pomelo is easy to enjoy. If you have only tasted it pre-peeled from a supermarket tray, opening one yourself is a satisfying introduction to one of Thailand’s most distinctive fruits.
