Why Vietnamese Pomelo is the Next Big Fruit You Need to Try

We’re excited to share some valuable insights about the Vietnamese pomelo.

5 min

Fruit

In this article, we’re diving into the vibrant world of Vietnamese pomelos, known as “bưởi.” We’ll explore everything from their unique shape, flavor, and varieties to the best ways to enjoy this refreshing citrus fruit. You’ll learn about the different types of pomelos grown throughout Vietnam, their distinct flavors, and even how to tell them apart. Plus, we’ll share tips on how to peel a pomelo, along with its nutritional benefits, and dive into its cultural significance and uses in Vietnamese cuisine and traditional medicine.

What is Vietnamese pomelo?

Overview

Vietnamese name: bưởi

Shape and appearance: round to slightly pear-shaped, with thick, pale green to yellow skin. The interior ranges from pale yellow to pink.

Flavor profile: juicy and refreshing, with a balanced sweet-tart flavor and a mild hint of bitterness.

How to enjoy it: eat fresh, add to salads, use in desserts, or juice it for a refreshing drink.

Harvest season: pomelo is harvested year-round, but the peak season runs from May to August

Shape and color

Vietnamese pomelo comes in a round to slightly pear-shaped form, with a diameter ranging from 6 to 10 inches (15–25 cm) and weighing between 2 to 4 pounds (1–3 kg). The thick, green rind changes to greenish-yellow or yellow as the fruit ripens, and can even turn red, depending on the variety.

Inside of a pomelo

Pith: Just beneath the rind, there’s a white, spongy layer called the pith. It’s bitter in taste and usually not eaten.

Segments: Inside the fruit, there are sections called segments. Each pomelo typically contains between 10 to 20 segments, depending on its size and variety.

Membranes (Segment Walls): Each segment is surrounded by a thin, slightly bitter membrane.

Seeds: Some segments may contain seeds, which vary in size and number depending on the variety of the pomelo. The seeds are usually removed before eating.

Taste and flavor

Pomelo tastes juicy and refreshing, with a nice mix of sweet and sour and a little bit of bitterness. Its flavor is unique, with hints of lemon and orange. The smell is also very appealing, fresh, and citrusy, like a blend of different citrus fruits.

Vietnamese pomelo tree appearance

Pomelo trees can grow to a height of 16 to 33 feet (5-10 meters) and have branches with sharp thorns that can be up to 3 inches (7 cm) long. The leaves have distinct, wing-like petioles and an oval or elliptical shape, ranging from 2 to 8 inches long. The leaves are leathery with a dull green color on top and slightly hairy underneath. The flowers, which can grow alone or in clusters, are fragrant and have a yellow-white color.

Pomelo origin

Pomelo is a citrus fruit native to Southeast Asia and holds the title of the largest citrus fruit in the world! Interestingly, the pomelo is the main ancestor of the grapefruit. Grapefruits were created by crossbreeding sweet oranges and pomelos. Vietnam, with its ideal climate and soil, is the largest producer of pomelos globally. Thanks to these perfect growing conditions, pomelo trees thrive all over the country.

Vietnamese pomelo varieties

Vietnam has many delicious varieties of pomelo, found throughout the North, Central, and Southern regions of the country. Below, we’ll highlight some of the best Vietnamese pomelo varieties and their unique characteristics. But before we dive in, it’s helpful to understand one important concept: the Brix level.

Brix Level (°Bx) measures the sugar content in a liquid as a percentage. One degree Brix equals 1 gram of sugar (specifically sucrose) in 100 grams of liquid. It’s a common way to gauge how sweet things like fruit, juice, wine, and honey are. The higher the Brix level, the sweeter the product.

Da Xanh Pomelo

Originating from Ben Tre Province in the lush Mekong Delta region of Vietnam, the Da Xanh pomelo is one of the most famous and sought-after citrus varieties in the country, even making its way to markets around the world.

This pomelo is known for its round shape, typically weighing between 1.2 to 2.5 kilograms (around 2.6 to 5.5 pounds). The fruit has a bright green to slightly yellow-green skin when ripe, which is surprisingly easy to peel, being relatively thin (only about 14–18 mm). Inside, the segments are a striking pinkish-red color. The taste is sweet with no tartness, accompanied by a distinctive fragrance that makes it truly unique. With a Brix level ranging from 9.5% to 12%, the Da Xanh pomelo offers a delightful burst of natural sweetness.

Nam Roi pomelo

The Nam Roi pomelo is known for its pear-like shape and moderate size, usually weighing between 1 to 2 kilograms (about 2 to 4 pounds). Its skin is thin and easy to peel, and as it ripens, it turns from greenish-yellow to a more vibrant yellow. Inside, you’ll find juicy segments with a pale yellow hue and a delightful aroma.

When it comes to flavor, the Nam Roi pomelo has a light, sweet taste with a subtle hint of tartness, yet without any of the bitterness you might find in some other citrus fruits. With a Brix level ranging from 9.67% to 10.82%.

Dien Pomelo

While the South of Vietnam is known for the Da Xanh and Nam Roi pomelos, the North boasts its own beloved variety: the Dien pomelo. Named after the village of Dien in Hanoi, this pomelo is famous and cherished throughout the country.

The Dien pomelo is smaller in size compared to its southern counterparts, with a diameter of about 15 cm (around 6 inches) and a weight of roughly 0.8 to 1 kilogram (about 1.7 to 2.2 pounds). Its skin is thin and turns a golden yellow when ripe, encasing segments that are also yellow. The flavor is deeply sweet, and the fruit becomes even sweeter as the skin naturally dries out over time. This unique characteristic makes the Dien pomelo a true delight for those who enjoy a rich, concentrated citrus flavor.

Luan Van Pomelo

The Luan Van pomelo comes from the village of the same name in Thanh Hoa Province, in central Vietnam. What makes this pomelo special is its bright red skin, which is about 15 cm (6 inches) in diameter, and its beautiful red segments inside.

It has a sweet flavor with a little bit of tartness, and a Brix level between 11.05% and 15.40%, meaning it’s naturally sweet. Because of its striking color and delicious taste, it was once offered to kings during festivals.

Nutritional benefits of pomelo

Here’s the nutritional breakdown for a 3.5-ounce (100-gram) serving of pomelo, based on data from the USDA:

Nutrient	Amount	Notes
Water	89.1 g	High water content, hydrating and refreshing.
Energy	38 kcal (159 kJ)	Low in calories, suitable for a light snack.
Protein	0.76 g	Provides a small amount of protein.
Total Lipid (Fat)	0.04 g	Very low in fat.
Carbohydrates	9.62 g	Source of natural sugars and energy.
Fiber	1 g	Supports digestive health.
Vitamin C	61 mg	High in vitamin C, supports immune health.
Potassium	216 mg	Helps maintain blood pressure and fluid balance.
Calcium	4 mg	Small amount for bone health.
Iron	0.11 mg	Trace amount, essential for blood health.

How to eat pomelo

Peeling a pomelo is easier than it looks, and here’s how you can do it in a few simple steps:

Step 1: Start by cutting off the top and bottom ends of the pomelo.

Step 2: Make vertical cuts around the fruit, slicing about half an inch (1.5 cm) deep into the thick skin. Cut the skin into 4 to 6 sections evenly.

Step 3: Use your fingers to gently pull the sections of the skin away from the fruit. Don’t worry if the pomelo looks much smaller once it’s peeled — that’s totally normal!

Step 4: Next, use your fingers to split the peeled pomelo in half.

Step 5: Now, you can easily separate the individual segments.

Step 6: For each segment, peel off the outer membrane, and enjoy the juicy, refreshing goodness inside!

Exploring the cultural, traditional medicine, and culinary roles of pomelo in Vietnam

The cultural significance of pomelo in Vietnam

In Vietnamese culture, the pomelo is a beloved fruit that almost every family grows in their garden. The large, round shape of the pomelo symbolizes abundance, prosperity, and good fortune. This makes it a popular choice for traditional celebrations. During festive seasons and holidays, Vietnamese people often place a pomelo on their ancestral altars as a gesture of respect and a wish for a prosperous year ahead.

Traditional medicinal uses of pomelo in Vietnam

Pomelo flowers

Rind and Pith: In Vietnamese folk medicine, the rind and pith are boiled to create a soothing tea that’s great for cough relief. They also make a fantastic natural shampoo.

Blossoms: The fragrant flowers are brewed into a delightful tea that’s said to boost your mood and aid in digestion.

Leaves: Pomelo leaves are a go-to remedy for colds, providing a comforting and effective treatment.

Seeds: Pomelo seeds are traditionally used to help manage diabetes, showcasing the fruit’s wide range of medicinal uses.

Pomelo in traditional Vietnamese cuisine

Next up, we’re diving into some classic Vietnamese dishes that make the most of every part of the pomelo fruit. From rind to flesh, discover how this versatile fruit is used in traditional recipes!

Vietnamese pomelo sweet soup (chè bưởi)

Vietnamese pomelo sweet soup (Credit: Vita Market)

Vietnamese pomelo sweet soup is a traditional Vietnamese dessert made by combining pomelo pith, mung beans, sugar, coconut, and tapioca starch. The ingredients are mixed and cooked to create a thick, pudding-like consistency. The result is a deliciously fragrant treat that’s perfect for hot summer days. The chewy pomelo pith adds a unique texture, while the mung beans and coconut bring a sweet, refreshing flavor.

Candied pomelo peel and pith (mứt bưởi)

Candied pomelo peel and pith (Credit: Mut Vo Buoi Ba The)

To make candied pomelo peel and pith, the pomelo rind and pith are cut into thin strips and thoroughly washed to remove any bitterness. After some simple steps to prepare the peel, it is then soaked in sugar for about 4 hours. Once the peel is fully coated with sugar, the mixture is placed in a pan and cooked over low heat, stirring constantly until the sugar crystallizes and the peels dry out. The result is a delicious treat with a light, sweet flavor and a crisp, citrusy aroma. Vietnamese people often enjoy this snack with a cup of green tea.