Pomelo season is here again! Are the tips like "choose pointy over round" and "choose heavy over light" reliable? How do you pick a sweet, tender, and juicy pomelo?
Here, experts evaluate the popular tips for selecting a pomelo:
1. Choose pointy over round; the pointier, the better.
Incorrect. The shape being pointy or not is mainly related to the variety. If comparing within the same variety, the pointy part is all peel. The longer it is, the thicker the peel. A thick peel means it's not a good value.
2. Choose large over small, as larger ones are more mature.
Inaccurate. Large pomelos often have peels that are too thick, with insufficient accumulation of water and sugar. If the pulp segments are thick but lack water and sugar, they will taste dry and bland. Of course, ones that are too small are often underdeveloped. Therefore, you should choose a medium-sized one.
3. Choose yellow over green, as yellow ones ripen earlier than green ones.
Basically correct. Pomelos are generally not intensely yellow, so a yellowish-white color is fine. Also, an uneven skin color, especially with any oddly distinct patches, often indicates uneven fruit development, leading to an odd taste. Another point: choose a smoother skin. A rough pomelo will inevitably have a thick and bland peel. If the peel is wrinkled, it's due to dehydration and is not fresh.
4. Choose heavy over light, as heavier fruits are fuller.
Correct. For pomelos of the same size, the one with a thinner peel will be heavier.
5. When picking a pomelo, press the bottom with your finger; the one that doesn't press down is the best.
Incorrect. Honey pomelos are often hollow. A bottom that doesn't press down indicates an excessively thick peel. Furthermore, the peel softens as the fruit ripens. A peel that doesn't press down means the fruit is still quite unripe. The correct method is to press it and feel it soft, but you can easily feel the firmer pulp underneath. Such a fruit will have a thin peel and good ripeness.