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I would like to think that I have had exposure to a good number of fruits and vegetables while living in an area known for its lack of variety. Whenever the chance arises to taste something new, I don't hesitate. The exploration of the palate through food can teach us to appreciate cultural influences and give rise to new ideas. This intimidating fruit is one of the three ancient varieties that all modern citrus fruits are descendant from. It closely resembles a grapefruit with an extremely thick and bitter pith. The best way to dismantle this fruit is to supreme it. The flavor resembles sweet red grapefruit with notes of mandarin. The texture is almost flaky with large vesicles that can be carefully broken apart. With this unique ability, the pummelo can be a creative and attractive garnish for Asian influenced salads. Unfortunately the two we bought never made it off the cutting board. I love the flavor and look forward to creating some dishes with this new found fruit.
Yes, that pummelo you brought to class was great. Maybe try a pummelo curd (custard)...Here's some ideas...look for a lemon curd recipe and substitute pummelo, a Thai pummelo salad, a pummelo margarita, pummelo beurre blanc, sorbet, cake. a trio of pummelo, pink and white grapefruit....
ReplyDeleteThanks to your class contribution, I have also become a fan of this fruit. We have consumed a couple of them already and are keeping an eye out for them in the fresh fruit sections of the stores.
ReplyDeleteWe tried one of these recently. I have to say that I did enjoy the flavor; definitely a mild, sweet grapefruit-like palate for the most part.
ReplyDeleteI still can't get over the thickness of the pith; you could probably drop one of these things from 30 feet and the fruit inside would be unharmed. Growers have to love them -- no delicate handling required.
Did I mention it's obnoxiously hard to eat it like a standard grapefruit using a spoon? Those membranes are tenacious.
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