Jackfruit and Pomelos


The village of San Miguel on Siargao, just half a dozen kilometers upstream from us, has a plentiful supply of both jackfruit and pomelo. Today Julia from Munich and DemiĀ from Cebu went exploring with us and to our collective delight procured a plentiful supply of more than a dozen large pomelo and four good-sized jackfruit. Here you can see the fruit in our yard in front of some agave plants:


Citrus maxima is a fitting name for the pomelo as it’s the largest citrus fruit and as one would expect it contains a lot of vitamin C. In fact, just one pomelo fruit (remember, they’re pretty big!) contains over 600% of your suggested daily vitamin C intake.

And they’re delicious. We’ll be juicing these pomelo fruit and making some shakes as well. It’s May on Siargao and the hottest time of year so a tall pomelo shake is very welcome on a sunny afternoon.

The thick skin of the pomelo and the thick white membrane inside take some work to remove, but it’s well worth the effort to get to the pink-fleshed fruit underneath.

The Surigaonon word for pomelo is the same as in Visayan: buongon.

While pomelo are the largest citrus fruit, jackfruit are the largest of all fruits growing to over 35 kilograms.


The ones in our pictures are much smaller than that and, in fact, still need some time to ripen.
(Taxonomically a fruit, the pumpkin actually seems to be the biggest of all fruits but everyone knows pumpkin’s really a vegetable, right?)

The jackfruit tree is known locally as nangka and, in addition to its fine fruit, the milky white sap seems to have some medicinal uses as well. The fruit of the jackfruit tree segments easily and the large seeds are edible too. Jackfruit can be made into a jam and also cooked as a vegetable. The jackfruit tree produces a wood that’s often used here on Siargao for making acoustic guitars and other musical instruments.

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