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Pomello & Pomegranate in the Snow

Debra Redalia

 

A pomelo is the largest citrus fruit from the family Rutaceae and the principal ancestor of the grapefruit. It is a naturally occurring citrus fruit from Southeast Asia, not an industrial hybrid. I usually find them at my local farmer’s markets here in California.

To me, a pomelo tastes like a cross between an orange and a grapefruit. It’s a grapefruit that is sweet without adding sugar. So you can use grapefruit for this if you can’t find a pomelo.

 

A pomelo looks like a grapefruit but is larger. Ask your farmer or grocer to confirm that the fruit you are considering actually is a pomelo.

 

The skin is actually about a half-inch thick, so the fruit is much smaller inside than it looks from the outside.

 

When you open the fruit, you really have to pull hard to get the skin off, then pull hard to separate the segments. But once you open it the fruit segments will separate easily from the membrane and any remaining pith will also come off easily.

 

The segments come out in pieces, don’t even try to take them out whole. It takes me 10 or 15 minutes to liberate a whole pomelo. They are big.

To liberate the sections of fruit from the whole pomelo takes some work, so to serve this to someone is really a gift and a labor of love. But I so enjoy eating pomelo that to me it is worth the work.

To serve, just put about a half cup of pomelo in a clear dish, top with a small handful of pomegranate arils, then sprinkle with unsweetened shredded coconut.

It’s beautiful and a perfect winter dish to have for breakfast, a snack, or dessert.

I put this in a clear glass bowl and it is just gorgeous. The pomegranate arils are like sparkling rubies and the coconut just makes it look like a winter day. This would be perfect for Winter Solstice morning to greet the returning sun.

And it will be an unusual treat for your family or guests. Something different!