Abstract

Pummelo (Citrus grandis (L) Osbeck) is referred to a type of giant citrus fruit native to southern Asia and Malaysia belongs to the family Rutaceae. It is thought to be the ancestor of the grape fruit. Pummelos are an excellent source of antioxidant flavonoids, a good source of potassium, phosphorus, folic acid, citric acid, etc. The peel is sometime used to make processed products viz., marmalade and candy or sometimes dipped in chocolate and the peel is also used in cooking specially in China. The fruit ranges from nearly round to oblate or pear-shaped specific with cultivars; 4 to 12 in (10-30 cm) wide and usually weighing 1-2 kg. The peel, clinging or more or less easily removed, may be green, greenish-yellow or pale-yellow 1.25-2 cm thick. Pulp varies from greenish-yellow or pale-yellow to pink or red having 11 to 18 segments, very juicy to fairly dry. The flavour varies from mildly sweet and bland to subacid or rather acid. Chemical compositions are also varying from cultivar to cultivar. Till date very little work has been done on pummelo fruit because of less availability of fruit and specificity of regions. Hence, there is immense scope of pummelo as it is a good source of health nutrition.