From my shopping trip, I brought home a huge pummelo from Florida for about $2.50 and wanted to make a pummelo salad recipe.
Pummelos are known by a variety of names–pumelo, pomelo, shaddock, or Chinese grapefruit. Today I’m using pummelo because that was the way it was spelled on the fruit tag.
What is a Pummelo?
Pummelos are large citrus fruits each weighing about two to four pounds. They are related to the grapefruit with thick skin and a round or oval shape. Pummelos contain less acid than grapefruit and taste sweeter. The rind ranges in color from green to yellow and the flesh a pinkish color.
Pummelos are native to Southeast Asia and are eaten there as dessert or on special holidays.
Pummelo Facts
Pummelos are also served in salads, juiced, made into jam, jelly, or syrup, the peel candied, or the fruit can be roasted with a bit of butter. Some people like a little salt on their pummelos.
When selecting a pummelo look for one which is yellow, heavy for its size and firm to the touch.
Pummels are high in antioxidants, vitamin C and folic acid.
The photograph on the left, shows a pummelo, orange, and lime so you can get a comparison of the size of this fruit.
I decided to make a salad out of this huge fruit so my whole family could enjoy it. The recipe is as follows:
Ingredients for Pummelo, Gorgonzola and Spinach Salad
- One Peeled and Segmented Pummelo
- Freshly Washed Spinach
- Gorgonzola Cheese, crumbled
- Crispy Beets Strips, balsamic
Directions
- Remove hard stems from spinach leaves and arrange on salad plate.
- Place pummelo segments on salad plate.
- Sprinkle with Gorgonzola Cheese.
- Add some crispy beets strips over salad. One pummelo makes about 3 to 6 salad servings depending on how many segments you place on each dish. I made three generous salads but had extra segments left over.
Ending Notes on Pummelo Salad Recipe Blog
Enjoy this refreshing pummelo salad with your favorite salad dressing. Add fresh shrimp to make this salad a light meal.