Monday, February 17, 2014

Pomelo And Avocado Salad, Raw & Gluten Free
What's That Giant Yellow Thing In The Produce Department?

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:

72.2 calories
 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.

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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.

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