Thursday, 5 February 2015

Obsessed About Pomelo - How to Tackle, Eat and Use it

I have fallen in love with this fruit, and I hope if you're reading this, you will too! A somewhat overlooked orangey yellow ball which not many people know what to do with. Pomelo it a citrus fruit, and originates from South and Southeast Asia. Like the orange, it is high in Vitamin C. It's reasonably cheap - ranging between £1-£2, feeds between three and four, easy to dissect and of course, very sweet, healthy and scrumptious. If you haven't purchased one before, now is the time. Pomelo can be found in most independent grocery shops in and around London, often for only £1, and it can also be bought in Lidl for £1.49.

Where to Start!

1. Carefully cut off the plastic covering. You will be left with this, or something similar.

2. Slice off the top until a small amount of the inside is showing. Then make incisions down the sides in order to help you peel it (shown in the photo on the right).

3. Start to peel away the outside like an orange. The skin should come away easily.

4. Discard the skin and put your thumbs in the middle of the fruit, peeling the two sides away from each other. As you will notice, it is much like an orange or grapefruit.

5. The skin is tough and unpleasant, therefore it will need to be removed. It should come away from the flesh easily by pulling the segments apart and peeling off the sides. This is what it looks like when it is ready to eat. Voila!!

Once I have started peeling the pomelo, I usually peel it all and keep any leftovers in a tuppaware in the fridge. It seems to last well and it good to nibble on. Also perfect for a light pudding, or sprinkled on salad and curries. 

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