Once you finally tackle a pomelo, you'll be so glad you did


If you are like me, you have been walking by the extra-large, grapefruitlike pomelos in the store for years, never feeling quite up for venturing into unknown citrus territory, especially when there are so many more familiar, less intimidatingly huge favorites to snap up this time of year. 

If that's the case then, like me, you have been missing out. 

Pomelos are wonderful! They taste something like grapefruit, with a pleasant tartness, but mellower - without much bitterness and with a sweet, candylike aroma. It is the largest, and one of the original, citrus species, but don't let the size deter you; the fruit inside is not much larger than that of a grapefruit. They are so big because their pith is quite thick, but it is easy enough to get to the tasty flesh within and enjoy just as you would a grapefruit or orange. 

This recipe uses the blush-colored pomelo segments in a classic, composed salad with crisp, thinly sliced fennel and red onion dressed simply in extra-virgin olive oil, lemon juice, salt and pepper, topped with a crunch of toasted pistachios and mint leaves. It's a delightful dish that offers a refreshing contrast to winter's rich stews and roasts, and it is confirmation that there are always more healthful culinary delights to be discovered.

- - -

Krieger is a registered dietitian, nutritionist and author who hosts public television's "Ellie's Real Good Food." She blogs and offers a weekly newsletter at www.elliekrieger.com.

- - -

Fennel Pomelo Salad With Pistachios

4 servings, Healthy 

Any type of orange or grapefruit would work here, but this recipe takes advantage of an often overlooked variety, pomelo. 

From nutritionist and cookbook author Ellie Krieger.

Ingredients

1 pomelo or red grapefruit

1/4 cup shelled, unsalted pistachios

1 to 2 large fennel bulbs, cored and thinly sliced (about 3 cups)

1/4 small red onion, thinly sliced

2 tablespoons plus 4 teaspoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup packed fresh mint leaves

Steps

Cut the pomelo or red grapefruit into segments by slicing off the top and bottom of the fruit. Stand it on one flat end, then cut down the sides following the curve of the fruit to remove the peel and white pith. Working over a bowl, use a paring knife to detach the fruit segments from their membranes.

Toast the pistachios in a small, dry skillet over medium heat for about 5 minutes, until fragrant, shaking the pan to avoid scorching. Cool completely, then coarsely chop.

Toss the sliced fennel and onion with 2 tablespoons of the oil, the lemon juice, salt and pepper in a medium bowl. Divide the mixture among individual plates, then top each with some citrus segments (reserve any accumulated juices for another use), the mint and toasted pistachios. Drizzle each portion with 1 teaspoon of the remaining oil and serve. 

Nutrition | Per serving: 190 calories, 3 g protein, 15 g carbohydrates, 15 g fat, 2 g saturated fat, 0 mg cholesterol, 105 mg sodium, 4 g dietary fiber, 9 g sugar


Reader Comments ...


Next Up in Cooking and Recipes

How to build the ultimate cheese board
How to build the ultimate cheese board

Whoever first decided it was not only acceptable but classy to throw a bunch of cheese bits and snacks on a board deserves credit for simultaneously pulling off what may have been both the greatest scam and invention in the history of entertaining. Sure, you might want to invest in fresh cheese if you're having friends over, but you can pull together...
Spicy, smoky, cheesy, melty burgers. On the inside.
Spicy, smoky, cheesy, melty burgers. On the inside.

Hidden inside these tame-looking burgers is a smoky and spicy blend of bacon, chipotle, cheese and something unexpected - pepperoni. Because the ground beef part of these burgers is patted fairly thin, there's less of a chance you'll undercook it. For a little extra texture and flavor, crispy fried onions go into the beef. They can be cooked in a grill...
Perimeter Mall to get Korean barbecue, rolled ice cream and other dining news from the week
Perimeter Mall to get Korean barbecue, rolled ice cream and other dining news from the week

Breakers signature menu items of chicken, pork belly and short ribs, served with starters, sauces & sides including kimchi, Miso soup with spinach, rice wrap, sweet radish wrap and rice. / AJC file photo Here are the stories that made a splash in the Atlanta food world this week. Visitors to Perimeter Mall in Dunwoody will notice...
Beer Pick: Celebrate four years of Orpheus with Quadruple Dry-hopped Transmigration of Souls
Beer Pick: Celebrate four years of Orpheus with Quadruple Dry-hopped Transmigration of Souls

Credit: Orpheus Brewing When Atlanta’s Orpheus Brewing debuted its first beers on Memorial Day 2014 , enthusiastic crowds packed the tasting room located near the Atlanta Beltline and Piedmont Park. Four years on, the Orpheus fourth anniversary is spread over four days during Memorial Day weekend 2018...
10 ways to be a better drinker
10 ways to be a better drinker

Let Jeffrey Morgenthaler be your guide to drinking with his new book. Contributed Renowned barman Jeffrey Morgenthaler’s new book, “ Drinking Distilled: A User’s Manual,” intends to elevate the spirit-driven experience of those on the other side of the bar. The illustrated guide is a simple, concise four...
More Stories