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Why You Should Try a Pomelo—Plus, 5 New Ways to Eat It

Claire Benoist

They taste like a combination of mild grapefruit and sweet orange, which makes pomelos a perfect go-to when you want a hit of citrus, says Wesley True, the executive chef at the Optimist in Atlanta. The fragrant vitamin C–packed fruit (it will make your kitchen smell amazing) is delicious in Asian dishes and with sautéed greens as a perfect counterpoint to their bitterness. Try pomelos in True's Thai vinaigrette or in one of the other excellent chef-inspired recipes here.

Blend One Into a Dressing
To a food processor, add a small knob of ginger (about the size of a garlic clove) and a cup of diced peeled apple; pulse several times. Add two tablespoons each of lime juice and fish sauce and a quarter cup of pomelo juice, and pulse a few more times. With the machine running, gradually stream in a quarter cup of olive oil, and blend until smooth. Season with salt and pepper. Add the pomelo segments to any salad, and drizzle with the dressing. Or you can add seafood or meat to make it meal-worthy." (For more homemade dressings, read 10 Homemade Salad Dressings Tastier Than Store-Bought Drizzles.) —Wesley True

Serve It As a Topping for Fish
Peel and segment a pomelo, squeeze all the juice from the 'skeleton' that's left, and set the segments and juice aside. Trim and thinly slice a bulb of fennel, and toss the pieces with two tablespoons of olive oil, three tablespoons of chopped fennel fronds, the pomelo segments, and a pinch of salt. Drizzle the pomelo juice over cooked fish like trout, cod, or halibut; top with the pomelo-fennel mixture; and garnish with chopped toasted almonds." —Jeremy Fox, executive chef at Rustic Canyon in Santa Monica, California

Make a Sweet and Spicy Salsa
Peel and dice two pomelos and two avocados. Stem eight sprigs of tarragon, and remove the seeds from two Fresno chiles. Mince the chiles. Thinly slice three scallions and four radishes. Add all the ingredients to a bowl, squeeze in the juice of half a lemon, season with a half teaspoon of salt, and mix it all together. Serve this fruity salsa over pork or as a dip for chips." (Or, try one of 12 Homemade Salsa Recipes for Any Fiesta.) —Daniel Holzman, chef and coowner of the Meatball Shop in New York City

Make a Healthy Ice Cream or FroYo Topping
Segment a pomelo and add a dusting of brown sugar and toasted coconut, as well as a little diced red chili for some unexpected heat. Then simply spoon it over vanilla ice cream." —Shaun Hergatt, executive chef at Juni in New York City

Include Them In a Salad
Toss together the segments of 1 pomelo, 1/4 cup chopped Thai basil, 1/4 cup mint, 1/4 cup thinly shaved shallots, and 3/4 cup arugula. Whisk together 1 tablespoon fish sauce, 1/2 Thai bird's-eye chili (very thinly sliced), and the juice of 1 lime and drizzle on top of fruit, herbs, shallot, and greens." —Doron Wong, executive chef at Yunnan BBQ in New York City


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