Magazine article Sunset

Giant Grapefruit? It's Pummelo, and Here's How to Deal with It

Magazine article Sunset

Giant Grapefruit? It's Pummelo, and Here's How to Deal with It

Article excerpt

Long appreciated by Asians, pummeloes now appear in many supermarkets during the winter. This round to pear-shaped citrus fruit looks like a large grapefruit but is sweeter, without bitterness; it's often firmer fleshed and less juicy than its more common relative.

Inside the smooth, golden yellow skin, the fruit is buried beneath a very thick layer of spongy white pith. Remove this layer, then peel away the thick membranes encasing each segment. The flesh may be pink or white, and its texture varies in different fruit. Sometimes it is so firm that the segments readily fall apart into separate juice sacs, or it may be almost as cohesive and juicy as a grapefruit.

Enjoy pummelo segments plain, on a fruit plate for breakfast or dessert, or in salads such as these.

Pummelo and Avocado Salad

1 large (about 10 oz.) firm-ripe avocado, peeled, pitted, and cut into lengthwise slices

1 small (about 1 1/2 lb.) pummelo, peeled and segmented (see pictures below)

1 lime, cut into wedges

Chili salt (recipe follows)

On 4 salad or dinner plates, arrange equal portions of the avocado and pummelo sections. Garnish each serving with lime wedges. To eat, squeeze lime over fruit and sprinkle to taste with chili salt. Makes 4 servings.

Per serving without chili salt: 131 cal; 2 g protein; 8.1 g fat; 16 g carbo.; 6.7 mg sodium; 0 mg chol.

Chili salt. Mix 2 teaspoons salt and teaspoon cayenne.

Per 1/8 teaspoon: al cal.; 0 g protein; 0 g fat; 0 g carbo.; 245 mg sodium; 0 mg chol.

Thai Pummelo and Shrimp Salad

3 tablespoons dry sweetened shredded or flaked coconut

1 tablespoon salad oil

2 large cloves garlic, thinly sliced

1 large (about 2 1/2 lb. …

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