Call it kambili naranga, bablimas or pomelo, the giant grapefruit, pomelo is one that grows in the corner of a huge acre only to be looked at when the large spherical fruit is hanging. In fact, the tree is so generous it produces a large number of this edible fruit to share.
Read more about pomelos here.
It was one of the aunts who had a kambili naranga tree in their backyard along with pomegranates and sapotas. when we left her place, the sapota and pomegranates get packed in cloth bags, the pomelos well they were huge and fit into none. So, aunt tied a rope around it expertly threading a few together and made it into a carry bag by itself(eco-friendly ways of no plastic life!!) The kambili naranga fruit has such a thick rind that it doesn’t get easily bruised.
Check out the pomelo raita recipe.
We didn’t mind (simple folk) lugging this through the train journey back home with dreams of the sweet fruit arils that can be devoured. Coming home, amma as usual got to cleaning, and setting the fruit for us to have. The juiciest if the fruits got eaten quickly. The underripe ones or slight more bitter ones never received any attention. Well, amma will never let go of any of this fruit!! She pickled the bitter segments and gave them back to us with our meals. The combination of the spice and salt in the pickled pomelo mix made the bitter ones totally lovable.
Years later when I refound pomelo, I asked her for her secret recipe to pickled pomelo (she is pickle queen). This is the recipe I am sharing with you today. the ingredients and measurements are in this recipe card. You can print or pin the recipe to your boards directly from here.
Kambili naranga achar
- 1 cup pomelo peeled and arils separated
- salt to taste
- 1 tbsp red chili powder
For tempering the pickle
- 1 tsp Sesame oil
- 1/4 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 4-5 curry leaves
- Segment the pomelo and separate out the arils.
- Add this to a mixing bowl with the salt and the red chilli powder.
- Mix it gently and set it aside.
- Set the frying pan to heat, add the oil and the ingredients for tempering, except the curry leaves.
- When the mustard splutters add the curry leaves and remove it from heat.
- Let this cool for a few minutes and then add to the pickled pomelo mix in the bowl.
- Mix well and transfer to a sterilized bottle.
- The pickle is instantly ready.
Have you made chaat with pomelo- try this?
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This is such a unique recipe of Pickled pomelo. I have eaten this as fruit as my Granny had this huge tree in her backyard.
Making pickle from this fruit has left me amazed and I am sure gonna try this soon.
Please do use the slightly sour ones while making this recipe to get the best results. That was what mum used to choose and the combo tastes wonderful with parathas too.
What a unique Pomelo Pickle!! Haven’t heard about it before. Would like to try out. Mostly eaten it as a fruit. Would it have a sweet sour taste?? Curiosity is getting higher. I liked the information you have imparted in this post about pomelos.
Neha, it does have a sweet-sour and spicy flavour altogether. yes, usually t is just eaten as a fruit. The slight more sour ones are put together as a pickle. YOu can also try the pomelo chaat recipe which is similar.
I am sure pickled pomelo tasted great!
I have yet to try the fruit.
No doubt it tastes fantastic. I hope you get the opportunity of trying this fruit soon.
What a delicious and interesting pickle with pomelo. Thanks for the detailed recipe, I would love to try it sometime.
I am glad you like it Pavani, hope you found some and tried the recipe by now.
Wow Seema what an interesting recipe. Whenever I buy pomelo, I am the only one who eats it. Now I know how to get hubby to eat it.. make this pickled pomelo. Can’t wait to get a pomelo to give this recipe a try.
I hope you get your husband to try this pickled pomelo at least once and good luck finding some soon. Usually, I find them in Asian grocery stores, easier than in local supermarkets. Good luck.
O my! The recipe is so simple. I think I will stop turning away from the pomelo. This is one achar that I can safely eat without my BP issues. Thanks.
I agree with you, since it is an instant achar, you don’t have that long seepage in salt or brine to add the sodium spike. I am glad it will come handy for you.
Looks good and frankly I have not used since a long time. Next time, will keep a watch for this fruit at the vendor. Thanks for the various recipes with it,
It is so sad you have not had this fruit for a long time. I hope you find it soon, I love pomelo and now fruit vendors know that very well too!
Never ever imagined a pickle from Bumblimaas ..now that I have seen your recipe ,I will definitely think of buying Pomelo..I have always had a love hate relationship with the tart and sour taste of bumblimass.
The tart flavour with bitterness is the unique factor of Pomelos. it takes a while to get over it, ye the well-ripened ones are super sweet that we use them for juicing or for the chaat. The tart ones are best for this pickle recipe.
this pickle sounds lip smacking. hard to find good pomelo here where I live, but I shall make it when I get my hands on this
As you travel towards Pune, I have seen plenty of sweet pomelos. Hopefully you will find some to try this recipe.
Grape fruit pickle sounds so innovative.I have never tried it .Bookmarking this recipe Seema.