Pummelo

Botanical name;  Citrus maxima (Burn) Merill.

Local Names; Jambola (Sinhala)

Recommended varieties: Local cultivars

 

Pummelo Fruit

Nutritional Value (Per 100 g edible portion)

However, this nutritional information may vary depending on variety, climatic conditions, and nutrients available for growth of Pummelo etc.

Medicinal Value/Uses
Ripe fruit is a good source of energy, useful in fever, dyspepsia, constipation, disease of the bone, dental disease, scurvy, cardiovascular diseases, tuberculosis, bronchial asthma, bronchitis, cough and cold, acne.

Fruiting Season in Sri Lanka – February to April

 
Major growing areas in Sri Lanka are Bibile, Monaragella, Badulla, Matale, Jaffna, Puttalama, Anuradhapura, Rathnapura

Why are they unique?

Pummelo is naturally cultivated or widely scattered in natural forests as well as few small orchards and home gardens. It is also received cultural value since it is utilize for “Pooja Watti” (A kind of fruit basket give for gods) in “Devala” (A place where God live). Sri Lankan climatic conditions are also suitable for the varieties of Pummelo which gives very sweet flavor and aroma.

Potential for pummelo fruit processing industry

Pummelo fruit cultivation and processing industry in Sri Lanka is still not developed.  However, pummelo can be used to produce different value added products such as cordials, juice, squash, marmalade, jams and rind for perfumery. These value added products can be produced by either cottage level or large scale level. In addition to that research and development activities should initiate to identify best varieties, maturity index for different types of pummelo, storage methods, environmental and consumer friendly ripening methods, development of value added products with enhanced shelf life and preserve nutritional quality etc.

Reference

• Tropical fruits of Sri Lanka, Department of Agriculture, Sri Lanka