Went to the Chinese grocery store in Flushing and saw a Pomelo - a fruit native to South-East Asia. Porthos talked about it before, so I figured why not give it a try. Basically, a huge grapefruit with less bitterness and a tad more sweetness. The fruit has a thick spongy rind and tough membranes. You basically break it apart and eat the flesh inside. Again, like a grapefruit, but with a much tougher membrane. Relatively tasty stuff, but not sure if I'd get it again...
Wednesday, January 21, 2009
Pomelo
Went to the Chinese grocery store in Flushing and saw a Pomelo - a fruit native to South-East Asia. Porthos talked about it before, so I figured why not give it a try. Basically, a huge grapefruit with less bitterness and a tad more sweetness. The fruit has a thick spongy rind and tough membranes. You basically break it apart and eat the flesh inside. Again, like a grapefruit, but with a much tougher membrane. Relatively tasty stuff, but not sure if I'd get it again...
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3 comments:
i do love a good pomelo.
in general, i was told to wait till the skin is somewhat softer... a sign of it drying up and ripening so that the sugars can really develop in the fruit.
the membrane is inedible, but there's tons of juicy pulp bound together that you can eat with your hands.
That is not the right way to cut the pomelo.. you need to cut and pill all the skin off first..
will show you how to eat it the right way..
I will give this method a try sometime...
http://www.youtube.com/watch?v=4iwUJcz8ypk
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