Il pomelo si mangia crudo, come la maggior parte degli agrumi, oppure trasformato in succo, marmellata, frutta candita, gelatina ecc. Con il flavedo del pomelo – porzione esterna e colorata della buccia – ricco di oli essenziali, si possono aromatizzare varie ricette che spaziano dall’antipasto al dessert; con la polpa o il succo invece, si confezionano bevande e dolci di vario genere.
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