One of my favorite parts about being a retail dietitian is leading grocery store tours for kids. One of our goals on the tour is to encourage kids to try new foods. We’ve offered sunflower butter, tofu, seasonal fruits and veggies, and even octopus!
I love this time of year for kid tours because we can try all the different apples, pears, and oranges that have colored our produce department. But the highlight of my day is when I pull out a giant, green fruit and ask kids if they’ve ever seen or eaten a pummelo. Their eyes get wide with excitement and then I’m rushed with questions: What is it? What does it taste like? Where did it come from?
The pummelo (also called pomelo, pommel, lusho fruit, or shaddock) is related to the citrus family. It’s basically an oversized, green grapefruit from South Asia. It has pink or red flesh, is sweeter than a grapefruit, and often weighs between 2-4 lbs. Pummelos have a very thick rind. In fact, when you cut into one nearly half of the diameter is rind.
The best pummelos feel heavy for their size which means they are super juicy inside. You can store pummelos for up to a week in your refrigerator and you can use them any place you would use an orange, grapefruit, lemon or lime. Some creative uses for pummelos include: Pummelo Mint Mojitos, Candied Pummelo Rind (like pickled watermelon rind), and Pummelo and Avocado Salad.
Here is one of my favorite ways to enjoy pummelos for dessert …
- 2 Pummelos, chilled
- 2 tablespoons brown sugar
- ¾ teaspoon coarse sea salt
You’ll also need a blowtorch.
Cut each pummelo in half, crosswise. You may also want to cut off a thin slice from the bottom of each half so it sits flat. Sprinkle each half with the brown sugar. With the blowtorch, melt the sugar to form a golden and crispy surface. Top each pummelo with a pinch of salt for the perfect, sweet, salty, sour dessert!