The perfect parts…

Ipoh is renowned in the country for its pomelo. As a matter of fact, when my friend, Ivan, came over for Chinese New Year one year, he brought one specially for us

Pomelo from Ivan
*Archive photo*

…and more recently, my ex-student/friend, Justin, also gave me one but from his fruit farm in Johore.

Surprisingly, when my blogger-friends and their families came over to Sibu and we went out for dinner and this…

Fruit platter 1
*Archive photo*

…was served, true-blue Ipoh born and bred, Claire commented that they did not serve pomelo at sit-down Chinese banquets over there. Yes, we do have it in the fruit platter here…

Fruit platter 2
*Archive photo*

…usually and I often wondered how they could peel it so well – in perfect parts or segments…

Fruit platter 3
*Archive photo*

…while most of the time when I tried to do it, it would all come out in bits and pieces.

I watched Merryn‘s youtube video on how to peel a pomelo and to my surprise, she did it quite differently from how I would do it…or for that matter, how my mother used to do it before me. Let me show you how I go about it.

This is what we call the mo-mo phow

Mo Mo Phow

…or hairy pomelo. If you rub the skin…


…you will feel that it is rough, kind of hairy or furry even though it is not visible to the naked eye.

I was never a fan of the fruit before as usually it would be sour, unlike those at the restaurants and eventually, there came the honey variety that was supposed to be sweeter but still, I did not get too excited about it. This one, however, is so very sweet and juicy, so much nicer than the ones from the peninsula, and I really enjoy it so everytime I drop by the fruit shop, I would ask for the mo-mo phow and if they do not have any in stock, I will not bother to buy.

To peel the fruit, I would cut the top off…

Cut top

…and then make diagonal cuts across the diameter like this…

Cut diagonally

…and continue with the cuts right down the side of the fruit…

Cut down the sides

Then, I would peel off the skin…

Peel off skin

…to reveal the fruit inside…

Fruit inside

…and then I would pull it out…

Pull fruit out

When I was little and everytime my mum peeled a pomelo, my brother and I would fight for the skin to put over our heads like a helmet and imagine ourselves as a German soldier from World War 2. Ah well! As they say, kids will be kids! LOL!!!

After that, I would tear it apart by segments…

Separate segments

…but be forewarned that those cuts made by the knife are not the sides of the parts so if you pull it apart along one of those, you will get a segment torn into two parts, not whole.

Finally, I would get down to the chore of removing the inner skin slowly so I would have perfect parts…

Inner skin removed

…of the fruit like this.

No, it’s not that easy but having had lots of practice, I find that slowly and with a lot of patience, I am getting better and better at it. I guess that is why those served at the restaurants are absolutely perfect – they probably do it every day.


Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

8 thoughts on “The perfect parts…”

  1. I peel pomelo the way you do. I have never seen pomelo in the fruit platter here too .

    Yes, I was surprised when I watched Merryn or the hubby cutting it like that – never seen anyone doing it that way. Maybe one of these days I can give it a try, see if it is any easier.

  2. Not a fruit I get often. I’ve never cut one open myself. After watching the video, I found a few others on the same topic on YouTube.

    Yes, I saw quite a few – the ones I saw, I think they all cut like me, Merryn/Merryn’s hubby is the only one cutting it that way.

  3. Never come across pamelo in fruit platters in restaurant or anywhere. I used to have one tree of red flesh pamelo, very juicy and sweet but have to give way due to extension of my kitchen. I cut the way like you do but I think next time if I happen to buy pamelo, I will try Merryn’s way.

    Not in Kuching either? Looks like it is a practice found only in Sibu then – probably more troublesome to cut and serve pomelo especially when you do not know how to cut with all the segments whole – much easier to cut other fruits like papaya, watermelon, honey dew.

  4. Im a fan of pomelo too but prefer the thai’s way of serving it… they peel everything nice and sweet for us, i don’t like the hassle of cutting the fruit and peeling the skin

    Do they serve them fresh and in whole segments like at the Chinese restaurants here or as a kerabu…like the pomelo salad at Payung Cafe here? That one can be in bits and pieces but I do like some bigger chunks in it too. Much easier to peel if that is the way it will be served.

  5. I dont remember having Pamelo in fruit platter in Kuching as well.

    You outdo yourself. Perfect peeling. I just had pamelo not long ago.

    You did? Did you peel it yourself? Did it all fall apart or did you manage to keep the segments whole like mine?

    1. My man did the peeling. Haha. Not so presentable but in segments.

      Must have had a lot of practice handling those stacks of ringgit notes so very good at it. LOL!!!

  6. Same with Rose, I don’t remember having pamelo in fruit platter over here…

    Not just her, everybody says that same thing. Looks like you will only find it here in good ol’ Sibu town.

  7. Wahhh.. you did it so nicely, I don’t think I have patience like yours! Again I will say it here… Ipoh does not serve like this in the restaurants, I hope they do someday! LOL

    They’d rather serve cut fruits, I guess. So much easier, no need to go through all that trouble.

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