![]() ![]() In the U.S., blood oranges come from California and are typically available now until early March. Blood orange juice for breakfast, anyone? My first brush with blood oranges was in Italy, where they are very common. And, if you're feeling adventurous, you can make sorbet. For desserts, I love them on top of tarts. ![]() Great in salads of arugula or spinach, blood oranges also work really well as garnish for a piece of grilled or seared fish. Peel it and you'll find red wine-colored segments that taste like a cross between an orange and a grapefruit. If you haven’t tried one as of yet, now is the time! Make it a family affair and have everyone try apiece.The blood orange looks like a navel orange but it's smaller, a little more dimply, and often is streaked with a ruby hue. If you have a recipe that calls for grapefruit, oranges, or even pineapples you can substitute a pomelo instead. In fact, you can even use the peel in marmalades or candy it and use it as a garnish.Īnother popular way to serve pomelo is to roast it in the oven, with some unsalted butter on top. Pomelos are great in salsas, salads, marinades, juiced, made into jam or just right out of your hand.Įnjoy them the same way that you would enjoy any of your favorite citrus fruits. You don’t eat the membrane-like you would an orange or grapefruit but just the flesh inside. You can score the rind as it is then easier to peel. Remove the thick rind and peel the membrane from around each segment. Then, starting at the cut end, you need to make vertical slices around the pomelo. The outer peel of the pomelo can be tough. Store your pomelo in the refrigerator so it can last up to 1 week.įirst, you need to carefully cut the cap or top off a pomelo with a sharp knife. Avoid soft, dull-colored fruits that look dried out.īlemishes are ok but you don’t want to choose one that gives easy to applied pressure. When trying to buy a pomelo, look for yellow to pale green fruits that are heavy for their size and feel firm to the touch. Pomelos are a staple fruit in many Chinese and Japanese diets so if there’s a Chinese or Asian market in your neighborhood, chances are they’ll have pomelos. They can be found in most grocery stores or Asian and Latin markets. The best time to purchase pomelos is between the months of November and March. They are often less juicy though again, that depends on the variety as some can be juicier than others. Pomelos are sweeter and don’t carry that tangy, bitterness that can be associated with grapefruit. The flavor of a pomelo is very much like the grapefruit, but much milder. Depending on the variety, pomelos can weigh between 2 and 4 pounds! Like other citrus fruits, pomelos are high in vitamin C. Pomelos are the largest member of the citrus family (which is why their Latin name is Citrus Maxima – literally the biggest citrus). A popular way to serve pomelos is with a salt mixture on top to cut the sweetness of the fruit. In Southeast Asia, pomelos are often served as desserts but they also garnish salads with them. Pomelos can either be filled with seeds, have very few or none at all. Filled with a creamy white, bright pink or somewhere in between pulpy core, pomelos have a thicker pith than most other varieties of citrus fruit. These large citrus fruits are either round or oval in shape and have a rind that ranges in color from green to yellow with a textured rind. ![]() Unlike other citrus fruits, the membrane of the pomelo is extremely bitter and considered inedible. The large size can make them look intimidating, but the truth is they aren’t at all.Ī lot of the size is the rind and the thick membrane surrounding the fruit itself. Pomelo is the largest out of all the citrus fruits with a close relation to grapefruit. They were given the name of shaddock in the Caribbean after the captain of the East India Company ship that first introduced pomelos to the west. These delicious citrus fruits originated in South and Southeast Asia. They aren’t as juicy as a grapefruit so they don’t make the same kind of a mess.Ī fruit that goes by many names pomelos are also called pompelmoes, shaddock, or pummelos. The best part about pomelos is that they’re relatively mess free. It is so refreshing and makes you come alive again. I would share this with my colleagues and everyone loved it when I would bring one in. I used to work the night shift and so loved cracking into one of these at 2:00 or 3:00 am. My best pomelo memories are taking one of these to work when I was nursing. We love talking about exotic fruits, like Dragon Fruit, Persimmons, or Lychee, and how to use them. Learning What is a Pomelo and How to Eat One will change your life. They look like larger grapefruits, but they certainly are their own creation and worth a try. Pomelos are an incredibly under-appreciated member of the citrus family. If you haven’t tried the glorious pomelo, it’s time to give it a chance.
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