You’d think with that burst of crimson colour and the sweet taste, beets would be the queen of winter vegetables. How many other vegetable can you think of where you can eat the tops and the bottoms? Beet greens can be added to soups or salads or made into a side dish when sautéed with oil and garlic and the beets can be enjoyed in so many ways. It’s like getting two vegetables for the price of one. And apart from the red and golden varieties, you can also get a striped candy cane variety adding more interest and colour to your plate.
Why then, do potatoes get so much real estate on the grocery floor compared to those gorgeous beets? I think it all comes down to not knowing what the heck to do with beets! Learn to love the taste and appreciate the goodness of beets.
My first encounter with the exotic citrus called pomelo was during one of my childhood summer trips to Bangladesh to visit my grandparents. Chunks of pomelo were served with salt and cayenne pepper. Not sure why anyone would feel the need for extra heat in the scorching 40+C weather.
Resembling a giant grapefruit, the pomelo originates in Malaysia. Its pale-yellow rind is surprisingly thick. And unlike the sharp, tartness of a grapefruit, pomelos are milder in taste. I find the “red” pomelo (coral-coloured flesh) more flavourful than “white” pomelo (pictured here). As winter approaches, you’ll see them cropping up in Canadian grocery stores. Buy pomelos that are heavy for their size.
Pomelo is served raw. A few fab ways to enjoy it:
1) Enjoy it as a dessert. Dip pomelo in cayenne pepper for a kick.
2) Sprinkle on cinnamon to add an element of sweetness. (If you’re feeling adventurous, mix the cinnamon and cayenne together — my new favourite combo.)
3) Slice up in leafy green salads or fruit salsa.
4) Serve alongside seafood like shrimp and scallop.