Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus! Not as well known in the citrus family but they will be soon!
If you are a citrus fanatic like me, you will love pummelos. Pick one out that feels heavy for its size and is more green than yellow – in this case, green is good! These big babies pack a wallop of vitamins, and have a wonderful flavor, very similar to a grapefruit, but sweeter and in my opinion a little floral.
The biggest hurdle is getting through the peel, but once you know how, it’s really quite simple. First cut off the top and bottom – just enough so you can see the flesh of the fruit peeking through.
Next, score the peel on four sides. Just deep enough to get through the whole peel. Then, with your fingers, pull the pieces of the peel off and break the sections of the fruit apart. Remove the membrane from the segments, and then you’re ready to enjoy the fruit. I know it sounds like a lot of work, but it is SO WORTH IT!
Here’s a video of demo-ing how to peel one!
Great on its own or try adding it to a favorite dish that you want a citrus punch – like in my recipe for Pummelo Tabbouleh.
Oh and yea…. if you Google Pummelo Cat Hat… you may just get inspired for some citrusy crafting LOL! –Kathy
Photo by Kathy Casey Food Studios®
Pummelo adds a beautiful color and tangy sweet flavor to this classic dish-up salad. Different brands/varieties of cracked wheat cook differently. More rustic types tend to be slower to absorb the water.
Makes 6 – 8 cups depending upon the style of cracked wheat used
1 3/4 cups boiling water
1 tsp. Kosher salt
1 1/2 cups cracked wheat (bulgur wheat)
1 Sunkist® Pummelo
1/4 cup fresh squeezed Sunkist Lemon juice
1/4 cup extra virgin olive oil
1 tsp. Kosher salt
1/4 tsp. black pepper
2 roma tomatoes, diced 1/2 inch
1/2 cup chopped fresh parsley
4 green onions, thinly sliced
Place bulgur wheat and the 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully and pour over the bulgur. Cover quickly with plastic wrap and let sit for 1 hour or until all the water has been absorbed. Uncover and let cool. (See headnote on cooking varieties of bulgur.)
To finish the salad: Peel the pummelo and tear the citrus flesh of each segment into pieces (discarding the white pith), set aside. (See how to open a pummelo.)
In a large bowl mix together the lemon juice, olive oil, remaining teaspoon of salt and pepper. Add the cooked bulgur and stir to combine. Then add the pummelo, tomatoes, parsley, and green onions and stir gently until coated with dressing.
Recipe developed for Sunkist by Kathy Casey Food Studios®.