The Inspiration of Urbnspice Series
I live in the Okanagan Valley in beautiful British Columbia. Now that the colder weather has arrived, I truly miss the abundance of seasonal fresh fruit. There are a number of alternatives now available in the grocery stores that are unique and delicious. One of the seasonal fruits that are currently available at this time of year are pomelos, which are similar in appearance to a grapefruit but larger. A Pomelo is an interesting citrus fruit native to South and South Eastern Asia. What is noteworthy about pomelo – the largest cultivated citrus fruit, is that it is an original citrus species from which a number of cultivated citrus fruits were hybridized from.
Pomelo is often described as a mild tasting grapefruit. In this post, I will address some of the unique characteristics of pomelo. I will teach you how to prepare and use a Pomelo. I will discuss not only the fruit of the pomelo but also the peel and the pith – all of these pomelo parts have their usefulness.
How to Buy a Pomelo:
When purchasing pomelo, look for a fruit that feels quite heavy for its size, and is unblemished with no soft spots. It should be kept refrigerated and used within a week. The pomelo that I purchased was a sweet seed-free pomelo, however, there are varieties that are very tart. Eating the sweet pomelo fruit is a refreshing treat as it does not have the bitterness of a grapefruit and has a slight sweetness. The thin peel of the pomelo is very fragrant and useful in candied peel, mild marmalade and confectionery. The fruit of a pomelo is in its core, surrounded by a thick layer of spongy pith. Unfortunately, the pith is often discarded. In this post, I will outline a very interesting option regarding how to effectively use the pomelo pith.