Posted on 01/08/2009 5:04:54 PM PST by PJ-Comix
A few days ago, on a DUmmie FUnnies thread, I mentioned that I had seen a Pummelo at the supermarket. First Pummelo I had ever noticed and it was hard to not notice it since it was about the size of a volleyball but looked like a grapefruit. Actually it is the ancestor of the grapefruit. However, since that pummelo weighed 6 pounds and cost 2 bucks per pound it was a bit too rich for my blood. However, I vowed to purchase a pummelo if I saw them on sale at a farmer's market.
Today I was rewarded for my search. On State Road 7 here in Broward County (FL), I saw a farmer's market today and the pummelos were only 2 for $5 even though both of my pummelos were the same size as the expensive pummelo in the supermarket. I put them in the refrigerator to cool down and just a little while ago I pulled one out. You can see how to peel them in this VIDEO.
The first thing you will notice as soon as you begin peeling the pummelo is the incredible perfume like fragrance. In fact, the flowers from the pummelo tree (they grow 50 feet high) are used to make perfume in Asia.
Once you peel off the rind as shown in the video, then scrape off the white fleshy part. Also be sure to peel away the scaly sheaths encasing the fruit because they are a bit bitter. Finally you don't have to put sugar on the fruit like the guy in the video did since the pummelo fruit is already sweet.
Okay, here are my observations on the pumello fruit: BEYOND BELIEF!!! Pummelo is without doubt the BEST citrus I have ever eaten. What makes it so fantastic? Well, it lacks the bitterness associated with grapefruit plus it has very low acidity. As I mentioned above, it is already sweet so no need to add sugar like you usually do with grapefruit to cover up the bitter taste.
What really seals the deal for me is its texture. Not watery like grapefruit but much more fleshy. I don't know about you but texture is extremely important for me. As to the taste, it has a bit of a grapefruit taste (sans the bitterness) but also other flavors. Did I detect a bit of a peachy flavor? I'll check more carefully on my next sampling but this time around I was so dazzled by the pummelo that I didn't really try to take the time to analyze the taste in detail. BTW, I only ate half of the pummelo and that was like eating the same amount of 2 grapefruits since the pummelo is about 4 times the size of an average grapefruit.
Yes, it takes a bit more work to prepare a pummelo than it does a grapefruit but the results are well worth it. Has anybody else out there eaten a pummelo? What were your impressions. If you know where they are sold, then RUN don't walk to buy it. You WON'T be disappointed.
Pummelo PING!
They are okay, but have you ever had a blood orange?
Not sure. Best oranges I ever had were pineapple oranges but they are hard to find nowadays.
What about a pummelo tequila sunrise?
oh yeah - totally old school and totally awesome - drizzle them with olivee oil and black pepper and sea salt - with some wine and bread
Do they grow where ever citrus grows? Salt tolerant? Sounds like a winnah!
Very important, peel the rind thinly so there is no white and dry it (you can put it in the microwave wrapped in paper towels a couple of minutes on low. That rind has amazing flavor you can use in sauces. Try making Pummello syrup by slowly bringing 1 cup water, 1 cup sugar, and several tablespoons of Pumello rind together. Slowly cook until it is syrup thick.
Blood orange juice is tart.
That sounds acidic. Something that is lacking in the pommelos.
Why do I have this uncontrollable urge to post TOP TEN!!!!
The thing is, if you drink pommelo juice then you are missing out on its incredible fleshy texture.
Interesting, I’ll look out for these to try one. If you like grapefruit flavor but not bitterness I suggest trying the Texas Rio Red grapefruit from the valley. Sweet, firm red flesh without bitterness. Every Christmas I send my (misguided) relatives in Chicago a bushel of these beauties to remind them of how good it is here in Texas. They share with their friends and everyone really enjoys these fruits.
You should be able to tell that I know nothing about them. Sounds like I should float some pieces in a Southern Comfort-based punch.
That sounds intriguing. Do you have to chop up the rind (inner rind, right?) finely when making the sauce? And what kind of food do you use that sauce on?
Mmm. I love the smell of Korean whorehouse in the morning.;-)
Yes, many times. Only I call them Jeruk Bali. They grow naturally in Papua, Indonesia. If you think yours today was good, you should get them fresh, picked 20 minutes earlier off the tree. The 20 minutes wait is for the disinfectant to work on the peel. You don't want to take a chance with amoeba.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.