The foodie highlight of my weekend revolved around a box of 18 Ataulfo mangoes that were a steal for $9. The mangoes were at various stages of ripeness, perfect for enjoying over a long period of time. (Btw, to speed up the ripening process, place mangoes in a paper bag.) A ripe mango will impart a sweet aroma from the tip where the stem used to be.
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.
5) Toss into a couscous or quinoa salad.