The Mellow Pomelo
Oh lovely pomelo, earlier this year I saw you in a bin at the Asian Market, looking like a giant grapefruit, wrapped in that plastic and red netting – I took a chance on you – you didn’t disappoint! No bitterness, not like a grapefruit at all.
The pomelo’s pith is a piece-of-healthy-cake to peel, the flesh breaks free effortlessly, and inside are big chunks of juicy pulp. It’s a quick job to peel a quarter, pack it pith-free for lunch, and not have to deal with messy peels or composting later on in the day.
The pomelo, or Citrus Maxima, also known as shaddock, is one of the four original citrus fruits, the other three being the citron, mandarin, and papeda. The pomelo is the progenitor of the grapefruit and tangelo, in fact, popular citrus fruits such as lemon, lime, and orange are all hybrids of the four originals.
As you could already guess, the pomelo is full of vitamin C which boosts the immune system, and regular consumption decreases the chances of developing UTIs, since high urine acidity levels will inhibit bacteria growth. The potassium found in the pomelo promotes heart health by reducing bad cholesterol in the body and regulating blood pressure levels.
The pomelo is popular is asia, indonesia and thailand, and fortunately, becoming more widely available in North America. A friend informed me they can also be found at Zehrs Markets, and since then I’ve also spotted them at Metro grocery store here in Ontario.
- 1 pomelo
- 1/2 cup (125 mL) finely chopped unsalted peanuts
- 1 small sweet red pepper
- 1 lrg carrot, grated
- 1 cup (250 mL) chopped mixed greens
- 1/2 cup (125 mL) thinly sliced green onions
- 2 tbsp (30 mL) coarsely chopped fresh mint
- 1 tsp (5 mL) grated lime rind
- 2 tbsp (30 mL) lime juice
- 1 tbsp (15 mL) soy sauce or fish sauce
- 2 tsp (10 mL) honey
- 1 tsp (5 mL) minced hot pepper
- 1 tsp (5 mL) fresh grated ginger
In skillet, toast peanuts over medium heat until fragrant and dark golden, about 5 minutes.
Set aside. Peel, remove pith and break apart the pulp of the pomelo. Seed, core and thinly slice red pepper. Grate carrot. Chop mixed greens and mint. Set aside.
Dressing: In large bowl, whisk together lime rind and juice, soya/fish sauce, honey, hot pepper, and ginger. Add pomelo, red pepper, carrot, mixed greens, and mint; toss to coat. Serve sprinkled with peanuts.