Kevin Digs Into a Pomelo, The World’s Largest Citrus Fruit – The Renegade Health Show Episode #8

Thursday Mar 13 | BY |
| Comments (8)

I honestly never knew a pomelo (pummelo) existed until today.

I guess it’s probably because I’m from the East Coast and no really eats them there–at least none of my friends.

When I saw one today at the Santa Monica Farmer’s market I thought it was a grapefruit. I was psyched to learn more from the farmer and then share the info with you.

It might be my new favorite fruit. 🙂

If you don’t know what a pomelo is–or if you want to have a laugh at my expense when I squirt citrus juice in my eye–go ahead a take a look…

Question of the day?

What’s your favorite fruit and why? Go ahead and click here and scroll down to the bottom to post your response… I know there are some durian lovers out there, so I want to hear from you and how you can possibly stand those foul smelling things! 😉

Live Awesome!

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.


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  1. Susana says:

    Durian… never ceases to amaze me how so many people can be so in love with it… there’s something for everyone!
    Lychee… they really are similar to a peeled grape, but sort of perfumey & refreshing when it’s really hot!
    Pomello’s… for the AWESOME low acidity… the ONLY way I prepare them is to sit and pick at it while a film’s showing, getting every speck of pith and membrane removed ~ it takes TIME, but isn’t NECESSARY… Then, 3 of us share the results: little individual citrus juice-filled balloons of goodness! FUN & FINE FARE!
    Yesterday, I had cantaloupe after a long time of regarding it as “too heavy”… it was DELIGHTFUL ~ and satisfying!
    Tomatoes WERE may all-time favorite fruit ~ Who can say no to Brandywine? But now that I’m learning of their effects on digestive systems, I’m rethinking them…
    When pregnant, I purchased MANGOS by the case… but I’ve never been attracted to them before or since!
    Papayas were everywhere when I was in Mexico, but I just don’t taste what’s good about them ~ I’m more attracted to their seeds, for some reason (I need to learn about papaya seeds…)!
    My most enjoyed fruit may be OKRA… it is SO PERFECT, from plant to mouth, in the garden… We haven’t managed to bring any indoors for YEARS now! “-)

  2. Jeanne May says:

    Peach is definitely my favourite fruit — especially picked off the tree from an Orchard. It’s full of goodness, tastes yummy and also is so versatile in how it can be eaten. I love the textures!

    We also get pomelos here but I can’t think what we call them — it looks very familiar!

    Great video Kevin!

  3. Susana says:

    OK! Now that I’ve seen you eating the YELLOW-FLESHED Pummelo, in Santa Monica:
    The only ones we’ve experienced are the RED-FLESHED Pummelos…
    I think the reason you (and we) find them less bitter is: We omit consuming the pith (white stuff)
    Your comment about them being milder than grapefruit was right on!
    I guess “meaty” is a way to describe the flesh… We think of them as REALLY BIG “citrus juice cells”…
    This is YUMMY: Make TACOS of spinach leaves with some of the pummelo juice cells sprinkled inside each packet: YUMMY!
    There’s some rationale behind combining citrus and spinach… that’s for another mind to explain though!

  4. Tina M. says:

    I love Pomelos!! I have 5 in my kitchen – (however there is no way I could peel them without a knife. The rind is thicker than the ones on your video)
    They are incredibly filling!

  5. Kevin Gianni Kevin Gianni says:

    They definitely are filling. I ate that whole thing at about 12:00 or so and didn’t need to eat until 7:00 PM. 🙂


  6. Jenny Lens says:

    I want to share a story about either the pummelo or oro blanco. I love an older Latino couple, Terry and Jack, at my Santa Monica farmer’s market. They must be in their 70’s, but have the energy level of people half their age. Terry told me that her husband Jack insisted on planting some trees with big citrus fruit. She told him no one would buy it, but he ignored her.

    Turns out the public loves the fruit! I can’t remember which it is, because I know they sell both, and were one of the first and fewest to do so. They also sell great nectarines, peaches, oranges, grapes — a small but tasty variety of fruit all year long. They have the BEST prices at any farmer’s market. Plus they are so funny and friendly! I think they also sell at the Wednesday market you visited.

    I always walk to a smaller farmer’s market in Santa Monica, at Virginia Park, Saturdays, near my home. I love the Wednesday downtown Santa Monica farmer’s market, but between traffic, parking, (or dealing with the bus and a small shopping cart) and the size of the market, I only go when I have time and money.

    My favorite fruit depends upon the season. I am truly blessed because between the four Santa Monica farmer’s markets each week, one need never eat exactly the same food each week.

    However, my money is limited, so I can only buy a small amount of fruit.

    Jan: oro blancos finally appear. They look like grapefruit too, but smaller and cheaper than the pummelo. I thinly cut off the yellow skin and consume ALL the pith and juicy fruit. It is sweet and mellow and my all time FAVE fave citrus fruit.

    Add small blood oranges, and perhaps navel or valencia (the two I eat the most rarely), and I’m set for citrus. Maybe a Persian lime/lemon, which is much sweeter than regular limes/lemons, but only available at downtown SM market.

    Early spring: that is the worst time for fruit. Citrus. Apples now in cold storage, and the pickings are slim. Or if you like mandarins, tangerines, etc, but I am not a fan of those. I like to rehydrate dried figs from Avila farms, having eaten their ripe figs during summer. They don’t have sulphur dioxide and are very tasty.

    Spring: the first stone fruits are usually cherries, then apricots, finally peaches and nectarines. I prefer the white peaches/nectarines because they are sweeter and less acidic. PS we now have strawberries practically year round, but I don’t eat them except sometimes in summer.

    Summer: oh boy, between the melons (we get small, organic heirloom melons, which means you can juice the rinds, but they are costly, but soooo tasty, look for Neal, a cool Brit who sells the best melons), more of the peaches and nectarines (cheaper than springtime), fresh figs (white and black), eventually Asian pears (OMG), the pluots in all their varieties, fresh dates (the ones still on the branches that have to sit on the counter for a week to three weeks are amazing!), grapes (not sprayed!), and yes plums and apricots, but I’m not a fan of those (you have to have your own apricot tree and let them get so ripe you have to grab them before the birds bite them all, just as they are about to fall to the ground, so heavy with juice, now that is nirvana), and of course the berries, but they are expensive and I’m not a huge fan. Plus the fresh “Chinese dates” aka jujubes, which you can eat as is or let dry a bit on the counter.

    Some veggies like small, sweet, juicy jicama (nothing like the store ones from Mexico, which are large and dry).

    Plus amazing avocados (always small ones available, tastier and just as cheaper as ANY store, but store ones can’t compete for taste/flavor ; avocados tend to be in season all year long, just more plentiful and cheaper in summer), heirloom tomatoes (which used to be so cheap til they became trendy and now the stores sell them for TWICE what they used to cost at the farmer’s market. I remember $2.50/lb and I bet this summer $4/lb, currently $5/lb at Ralph’s). Plus a variety of fresh cucumbers and summer squash. These, as you know, are really fruit. What are eggplants? They have seeds, and many varieties during the summer.

    I am sure I left out some fruit, but that covers most of spring to late summer.

    Finally the small, sun-blessed Fuji apples appear (also Pink Ladies and other varieties, but I’m a Fuji fan. The FIRST place I discovered Fujis was about 12-13 years ago at the Santa Monica farmer’s markets, before they were in stores), and the two kinds of persimmons, guava and sometimes some other fruit let us know we are in fall, and again, the blood oranges appear as the weather cools.

    The persimmon season ends, and we are left with mostly apples and citrus as the new year begins and goes into spring.

    Some fruit of course grow all year long, like some dates (those vendors do not come to the market each week, and the BEST is at the Wed market, on Arizona, right near the beach, the west end), some citrus, etc, but I’m thinking of the fruit I look forward to each season.

    PLUS when I write “peaches” I am not specifying any of the many varieties. I grew up on “freestone” or “cling” peaches in a can. The LA Times has written detailed articles about each and every variety of fruit at the local farmer’s markets. That’s part of the fun: trying out so many different kinds of plums, pluots, citrus, nectarines, grapes, etc.

    These are grown in backyards or farms from Central CA to the desert to San Diego, or within LA, all brought into Santa Monica. Some like the Hollywood market, but I’ve yet to find anything that matches the Wednesday, 2 blocks from the beach, downtown Santa Monica farmer’s markets. The Saturday downtown market is bigger than the one at the park, but smaller than Wednesday. The Sunday Main Street is the smallest and more of a “fair” with art, cooked food and family events.

    You didn’t ask about veggies . . . but you haven’t seen greens til you come back in late summer and throughout fall and early winter for amazing greens. But you must get there early, cos the greens can go fast. You’ll always find something, but the best variety available earliest in the day.

    PLUS the BEST chefs of the city have access before the public. They place orders and cart away boxes of food each week. They pick the best of each market’s offerings BEFORE the rest of us are allowed in. But that’s ok, they help the farmers!

    Downside is they turn some foods into “hot” foods, like the heirloom tomatoes, so the prices go up.

    I must add that when Whole Foods came into town, the prices at the farmer’s market sky rocketed. The old philosophy that you spend less at the farmer’s market cos you buy directly from the farmers IS NOT TRUE.

    I can spend less at the big local chain, Ralph’s, for most fruit and veggies. I know they won’t taste as good and sometimes not ripen, so the only fruit I get there are grapes and melons. Yes, I know they are sprayed but I can’t afford to buy elsewhere. I rather go hungry than buy veggies at my local Ralph’s. Pitiful, sad looking things, even the over-priced organic.

    Finally, the chefs often can get better deals on prices than the individual public. So it goes.

    I always say if I miss the farmer’s market, I don’t eat for the week.

    I do it because:
    a–Supports smaller farms. It’s great to get to know the people who work there, to be greeted with a smile because they appreciate our supporting what they do and we appreciate the delicious food!

    b–Fresher food. Not drenched with water. How many times has fresh green onions, spinach or lettuce rotted quickly cos they are wet? Do you have to dry your greens from the grocery stores before putting into the fridge? I hate bringing home wet greens!

    The produce managers at Whole Foods and sometimes my local Co-Op drown the greens/veggies, not caring that vitamins/minerals are water soluble. No, they want it to look fresher so people will buy it. But they don’t arrange the greens so those that wilt get as much water as the sturdier greens. And people don’t want to wash spinach, so they wash it at the store (that’s what the produce manager told me at the West LA Whole Foods market!). But they don’t dry it!

    c–Better variety of food available. If we don’t support these small crops, they will die out. All peaches will come from the same tree. Nature and people need the variety. AND interesting that so many trendy food started out as small crops from family farms.

    d–Healthier to eat seasonally.

    e–No better way to spend an hour or more than at the farmer’s market. There is NOTHING like it! It’s not just about the food, it’s the whole experience.

    f–Overall, I save money. But I don’t buy organic, cos ONLY the downtown markets have a lot of organic farmers. But they don’t spray pesticides, so that’s better than nothing.

    g–I wholeheartedly believe in supporting our local economy. It’s outrageous that many fruit at Whole Foods come from Chile! America is capable of producing a wide variety of food. But we must support our local, smaller farms!!

    PS I survive on bananas cos of their cost. I didn’t mention fruit from stores because other than bananas, I prefer buying locally and seasonally. The Santa Monica Co-Op (on Broadway at 16th), had a small fridge with Durians, but it smelled so badly they removed it.

    I ate some at a place before Matt opened his restaurant, and I thought I would die. They cost so much and such a mess and between the smell, taste, and whatever . . . must be an acquired taste for people with time and money!!

    Fresh coconuts are ok, but I can live without them.

    That said, I wish I could travel and try fruit from Asia and southeast Asia. Indonesia and such! I was blown away when I read there are over 100 MANGO varieties! We get TWO in LA. A good pal spends a lot of time in Hawaii and says I would thrive on all the fruit there. Get me on a plane now!

    I know I’m going to remember more after I post this! I can’t wait to get another bag of oro blancos tomorrow at the farmer’s market!

  7. karen says:

    Hi there, I’m from South Wales in the UK. My mum bought me a red pomelo today and I didn’t quite know what to do with it. I’ve just watched your video and I think I’ll try it for breakfast.

  8. karen says:

    Oh yeah,my favorite fruit are LONGAN BERRIES. They’re alot like lychees. You can get them in the chinese supermarket.

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