Malin Farm Pomelos

Malin Farm, located in Mwaani village, Makueni County, embarked on the cultivation of red pomelos and pink grapefruit after retirement in 2017. Their father introduced citrus and mangoes to the region in the 1970s, contributing to Makueni County’s status as Kenya’s top producer of these fruits. Opting for pomelos due to their uniqueness, Malin Farm embraces organic farming practices, in harmony with their beekeeping for honey. The farm’s commitment to high-quality, organically grown fruit aligns with the health-conscious consumer’s preferences.

The unique, bumpy exterior of pomelos is a sign of their exceptional juiciness and flavor – don’t hesitate to give them a try!

Here’s how to eat pomelos:

1. Cut Off the Top and Bottom: Use a sharp knife to cut a small slice from the top and bottom of the pomelo. This will create stable, flat surfaces for further cutting.
2. Score the Skin: Make shallow cuts from the top to the bottom of the pomelo, following the curve of the fruit. This will create segments that you can easily peel away.
3. Peel the Skin: Use your fingers to gently peel away the skin and the white pith, exposing the juicy flesh of the fruit. Make sure to remove all the pith, as it can be bitter.
4. Separate the Segments: Once the skin and pith are removed, you’ll see the individual segments of the pomelo. You can then easily break these segments apart by hand or cut them with a knife if you prefer. Add them to fruit salads, or desserts, or enjoy them on their own. Some people like to sprinkle a little salt or sugar on the fruit to enhance its flavor.