|Pomelo is a bit sweeter than grapefruit - delicious with avocado!|
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The Giant Pomelo
For years I would walk past this giant yellow citrus in the grocery store, not really knowing what it was or what to do with it. But curiosity eventually overcame my reluctance and I brought one home.
Pomelo, or citrus maxima, is native to Southeast Asia and tastes like a mild and sweeter grapefruit. It's dwarfs the size and price of a grapefruit. I paid $3.99 for a single organic pomelo in Whole Foods but it yielded over a pound of cleaned sections that are packed with vitamin C.
|A pomelo (right) next to a very large grapefruit.|
|This pomelo weighed 2.5 pounds before cleaning.|
How to Clean
I like to use everything I can on a pomelo so first I zest some of the skin. I use the zest in salad dressings and when baking muffins.
|I use my microplane zester to grate the pomelo.|
After getting enough zest, I use a potato peeler to remove some peel to use to flavor my water.
|Pomelo peel adds a delicious flavor to drinking water.|
To peel the pomelo, slice the top and bottom (enough to reach the top of the fruit.) Score the sides and peel off the thick skin.
|As you can see, the skin is quite thick.|
Tear apart the sections and peel off the membrane to expose the flesh of the pomelo. The membrane is quite tough and thick and not pleasant to eat.
|Removing the membrane takes a little patience|
but the effort is well worth it.
|1 cup of pomelo sections provides:|
0.1 g total fat
1.4 g protein
18.3 g carbohydrates
193% of the daily requirements of vitamin C
You can eat as is or toss in a fruit or green salad. I think it also screams "Italian Ice." I'll have to try that!
Like grapefruit, pomelo pairs beautifully with avocado. Here's a salad I made with that in mind.
* * *
Pomelo and Avocado Salad
Raw Vegan, Gluten Free
[makes 4 servings]
For the dressing
1 clove pressed or finely minced garlic
3 tablespoons freshly squeezed lemon juice
1 teaspoon grated pomelo zest
1 tablespoon extra virgin olive oil
1 tablespoon cold pressed hemp oil
1/4 teaspoon salt
1/8 teaspoon black pepper
For the salad
4 large handfuls of mixed organic greens
1 cup cleaned pomelo sections
1 peeled and sliced avocado
1/4 cup raw English walnut pieces
Make the dressing by mixing all dressing ingredients thoroughly. Set aside.
Toss the greens in a large bowl with enough dressing to coat, reserving some for the pomelo and avocado. Place in 4 individual salad bowls.
Place the pomelo and avocado in the large bowl and gently toss with a small amount of dressing to coat. Place one forth of the pomelo and avocado in each salad bowl spreading them evenly over the greens.
Top each salad with 1 tablespoon of walnut pieces and serve.
Per serving of salad: 135 calories, 10 g total fat, 1 g saturated fat, 701 mg omega-3 and 3360 mg omega-6 fatty acids, 0 mg cholesterol, 3 g protein, 10 g carbohydrates, 4 g dietary fiber, and 23 mg sodium.
Per tablespoon of dressing: 51 calories, 5 g total fat, 1 g saturated fat, 422 mg omega-3 and 1867 mg omega-6 fatty acids, 0 mg cholesterol, 0 g protein, 1 g carbohydrates, 0 g dietary fiber, and 117 mg sodium.