In the family of citrus fruit, pomelo is the largest, usually the size of a cantaloupe or a basketball. It is considered the ancestor of the grapefruit and is native to Southeast Asia and Malaysia. In the West Indies, pomelo is known as shaddock, named for an English sea captain who introduced the seed there. Here in the islands it’s referred to as jabong.

Pomelos are especially popular for Chinese New Year, displayed as a sign of prosperity and good fortune. Eating pomelo will bring good things in the upcoming Year of the Rabbit.

Pomelos vary in color and shape. The rind can be greenish, yellow, yellow-brown or pink. The flesh can be light yellow to deep pink, dry to very juicy and sweet to tangy and tart. Choose fruit that are heavy for their size and blemish-free; pomelos last for several weeks because of their thick skin.

The best way to eat pomelo is to peel the thick rind and then peel the individual sections and enjoy. In Thailand, street vendors masterfully peel the sections and sell them with a salt and chili powder dip that’s delicious. Use pomelo as you would other citrus in salads, remembering that it lacks the bitterness of a grapefruit.