This variety is said to have been taken from South China to Taiwan about 1700 and thence—but much later—to Japan. Mato is currently first in importance among pummelo varieties in Formosa and ranks third in Japan. Fruit medium-large, broadly obovoid to pyriform; seedy. Light-yellow at maturity. Rind medium-thick; surface coarsely pitted, pebbled from protuberant oil glands; tightly adherent. Segments numerous (12-16) and carpellary membranes thin but tough. Flesh color light greenish-yellow; crisp, somewhat tough, lacking in juice; flavor sweet (mildly acid), sometimes with trace of bitterness. Early in maturity. Tree dwarfed and small, round-topped and drooping; twigs and shoot growth short, thick, and densely pubescent; leaves large, thick, and pubescent on the lower surface.