Produce Briefs...
Radicchio
Cooking radicchio brings out the vegetable's natural sweetness but it can also be served fresh. Grill radicchio halves and combine with cooked white beans and balsamic vinaigrette.
Green Swiss Chard
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet.
Grower
Seasons/Availability
Pomelos are a winter citrus.
Current Facts
The pomelo is also known as Shaddock, after its "discoverer". It has many other common names though, as there are at least fifteen different known varieties including Sweetie, Thong Dong and Chandler, one of the most popular varieties of pomelos. It is the largest and most imposing of all citrus fruits. It has been scientifically linked to the grapefruit as one of its parent fruits.
Description/Taste
The pomelo is roughly globular to oblate in shape and varies in size and color. Its peel is overwhelmingly thick with a cotton-textured pith. Though the peel is easily removed, it can grow up to five inches deep. The skin is green when young and transforms to a brilliant yellow as it matures. Its pulpy segmented flesh ranges in color tones from pale to rich rosé pink to translucent yellow. The fragrant flesh can be juicy or lean depending on variety and age. Pomelos are semi-acidic, giving them their sweet tart flavor. Most pomelo varieties contain only a few seeds, though if cross-pollinated with another variety, the fruit will bear multiple seeds.
Applications
Every bit of the heavy pith and membrane must be removed to make this giant gem edible. Cut off ends; score skin; peel away pith and rind. Separate segments, pulling or cutting off the membrane. Serve like grapefruit sections. Pair with seafood, coconut, papaya, peanuts, chile, garlic, and Thai or Asian spices. The thick peel may be candied. To store, refrigerate. Use promptly for optimum quality and flavor.
Ethnic/Cultural Info
Pomelo is a staple fruit in Vietnamese food culture and cuisine. It is used for its flesh and its peel, which serves as a vessel for several core culinary preparations.
Geography/History
The pomelo is native to southeastern Asia and all of Malaysia. Unlike most other citruses, it thrives in tropical lowlands and brackish water conditions. The pomelo's journey West began with the East Indian ship captain, Shaddock, who first brought the fruit's seeds to the West Indies from the Malay Archipelago in the mid-seventeenth century. Thus, the reference to Shaddock. The pomelo has little significant commercial crop value in the United States and has limited growing regions throughout Southern California and Florida.
Recipe Ideas
Recipes that include Pomelos. One
is easiest, three is harder.
| Garcia Organic Farms |
Seasons/Availability
Pomelos are a winter citrus.
Current Facts
The pomelo is also known as Shaddock, after its "discoverer". It has many other common names though, as there are at least fifteen different known varieties including Sweetie, Thong Dong and Chandler, one of the most popular varieties of pomelos. It is the largest and most imposing of all citrus fruits. It has been scientifically linked to the grapefruit as one of its parent fruits.
Description/Taste
The pomelo is roughly globular to oblate in shape and varies in size and color. Its peel is overwhelmingly thick with a cotton-textured pith. Though the peel is easily removed, it can grow up to five inches deep. The skin is green when young and transforms to a brilliant yellow as it matures. Its pulpy segmented flesh ranges in color tones from pale to rich rosé pink to translucent yellow. The fragrant flesh can be juicy or lean depending on variety and age. Pomelos are semi-acidic, giving them their sweet tart flavor. Most pomelo varieties contain only a few seeds, though if cross-pollinated with another variety, the fruit will bear multiple seeds.
Applications
Every bit of the heavy pith and membrane must be removed to make this giant gem edible. Cut off ends; score skin; peel away pith and rind. Separate segments, pulling or cutting off the membrane. Serve like grapefruit sections. Pair with seafood, coconut, papaya, peanuts, chile, garlic, and Thai or Asian spices. The thick peel may be candied. To store, refrigerate. Use promptly for optimum quality and flavor.
Ethnic/Cultural Info
Pomelo is a staple fruit in Vietnamese food culture and cuisine. It is used for its flesh and its peel, which serves as a vessel for several core culinary preparations.
Geography/History
The pomelo is native to southeastern Asia and all of Malaysia. Unlike most other citruses, it thrives in tropical lowlands and brackish water conditions. The pomelo's journey West began with the East Indian ship captain, Shaddock, who first brought the fruit's seeds to the West Indies from the Malay Archipelago in the mid-seventeenth century. Thus, the reference to Shaddock. The pomelo has little significant commercial crop value in the United States and has limited growing regions throughout Southern California and Florida.
Recipe Ideas
Recipes that include Pomelos. One
is easiest, three is harder.| Dhanggit's Kitchen |
|
California Citrus Couscous Salad |
| Nosheteria |
|
Pomelo Salad |
| RasaMalaysia |
|
Thai Pomelo Salad |
| Appetite for China |
|
Vietnamese Pomelo Salad |
| Figs With Bri |
|
Candied Pomelo Peel |
