Can a citrus person here tell me what pummelo would be likely sold in a Phoenix AZ grocery store 10 years ago? Dark pink tinted orange thick skin, segments were easy to separate intact from the membrane.
Flesh was burnt-orange color, hardly any seeds. Taste was very complex, absolutely delicious, you could tell they were tree-ripened.
@aap, I know that you have grown pummelo for a long time. Do you have any suggestions on what variety this might have been? @mamuang, do you possibly have any idea on this?
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I have never grown pomelos in the US because it is not possible where I live. Since Thailand grows a lot of high quality pomels, I look them up.
https://www.technologychaoban.com/bullet-news-today/article_275778
After reading this article, Tub-Tim Siam (translated- Siamese Ruby) appears to be the most popular. However, one thing the article often mentioned is how important the soil is in producing each of these famous pomelo varieties in certain part of the country.
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Orange flesh and pink tinted orange skin doesn’t sound like a pure pomelo. Valentine is the only pummelo hybrid I can think of with orange/red flesh and skin that looks and peels like a pomelo.
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How does ‘Valentine’ taste? None of the pomelo cultivars I read sounded like what I ate. Most pomelo’s say sweet, yellow green flesh with yellow skin. A Filipino friend of mine bought the commercial net bag of 20? fruit from a chain store, she also thought they were top quality fruit.
‘Valentine’ picture’s sure look right…
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It’s half blood orange and tastes more like an orange than a pomelo to me, but I haven’t had one in 5 or 6 years. Complex is a good word for it though.
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I was surprised one of the Wife’s Estate Sale customers has a pair of Pomelos growing here in South Georgia. Pretty big older trees as well. I did not think they were that cold hardy.
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