Pomelos is a fruit enjoyed during the Chinese Moon Festival with its origin in Asia. During the Chin Dynasty Pomelos was dedicated for emperor as a special gift.

Taiwan's Pomelos has developed into many varieties, such as Shaddocks, Wentan, Pai Pomelos, etc. Among them, Wentan Pomelos is considered to be one of the best in fragrance, juiciness, thinner outer skin, and sweetness, with a very high level of vitamin C (content 8x of apple), minerals, etc. Pomelos is not only delicious to eat but also used in cosmetic skin products for its vitamins and whitening effect. During earlier days the peel often became a toy for children to play with.

Counties in middle and southern part of Taiwan have the most favorable weather for cultivating this delicious fruit, with the harvest season in August to October.

When selecting Pomelos, one should look for oily outer skin with light yellowish color and it should be heavy. Pomelos can store for up to 2-3 months at room temperature.

Preparation / Usage
First cut away the tip and slice several straight lines before taking off the outer skin. Split the fruit and tear away the inner skins before eating. Dryed skins of Pomelos can be burned to deter mosquitoes.

Production Season
Wentan / August to September; Pai Pomalos/October to November.

Cultivation Regions
Mostly in Tainan, Miaoli and Yilan Counties. Pai Pomalos are produced in Taichung, Tainan, and Chiayi county.