pomelopng

As a toddler, my #3 kid always had a penchant for large-format fruits & vegetables. Not to eat, but as companions.

When she was little, she would insist on adopting vegetables from the grocery store and carrying them with her everywhere.

The winter squashes would last until she lost interest in them, but I'd have to steal the eggplants and papayas from her arms while she slept once they started to rot.

She's now 6' tall and almost 15, but she still has these tendencies.

Recently, when we were in Vancouver visiting her older brother (my #2 kid) we spied a display of enormous pomelos at a market. I knew as soon as I saw them, strange, green and huge, that she'd have to have one.

The substantial green pomelo hung out with her in her room for a couple of days before I suggested we eat it. She's more of a rational adult than an obsessive toddler these days, so she agreed.

But I had no idea what a pomelo was exactly.

BE proactive

Get new posts by subscribing to our newsletter

Thank you! You're on your way to a better life

Please check your inbox for an email from us. Don't forget to click yes to confirm your subscription.

Take the Assessment

Turns out it's ancient.

One of the three original citrus species, in fact, along with citron (which is fairly inedible) and mandarin.

So there's no doubt pomelos were an ancestral food source for people in South East Asia, where they originated.

I now know that oranges are a hybrid of mandarins and pomelos, and grapefruits a further iteration, a hybrid of oranges and pomelos.

Their Latin name Citrus Maxima is appropriate, as pomelos can apparently get even bigger than the one recently adopted by my kid: they can weigh as much as 4½ lbs each.

This pomelo recipe was 100% inspired by my various children. When I consulted my #1 kid, she told me the secret to sweetening a grapefruit is to add salt, not sugar.

And I contributed too, because when in doubt I figure just add Balsamic Vinegar & run it (whatever 'it' may be) under a broiler!

To continue with my unintentional but emerging breakfast theme, which started with London Fog Lattes & Daikon Confit Hash, here's my newest wintertime breakfast treat:

Toasted Balsamic Pomelo

 from Biohack u 

  • 1 Pomelo
  • 2 tablespoons Balsamic Vinegar
  • 2 pinches salt

Preheat the broiler to 500.

Slice the Pomelo in half, like a grapefruit. Also, like a grapefruit, separate each section from the surrounding membrane with a sharp knife.

Place the Pomelo halves, cut side up in a baking dish, Pour 1 tablespoon of Balsamic Vinegar over each half, and sprinkle a pinch of salt over top.

Place the Pomelo under the broiler for 10 minutes, until slightly scorched & steaming.

Enjoy hot or cold. 

You May Also Like

Leek & Wild Boar Belly Jam on Daikon Crackers (AIP)

The key to health, and to stick-to-itiveness, on a healing protocol is diversity. A variety of nutrient-dense foods ensures you cover your nutritional basis to promote healing, and it also prevents boredom...
Read More
15 Dec 0 comments

Self-talk: Healing from the Inside Out

Paying attention to your self-talk is a bit like tuning in to a radio station. Tune-in, and then adjust the program that you are broadcasting to yourself...
Read More
06 Jan 0 comments

Get more of what you want (+ less of what you don't) with stock & flow analysis

If you want more of any essential resource (energy, health, money), focus on adjusting the inflows and outflows. Here's how...
Read More
17 Feb 0 comments

Start small (when things feel BIG)

Sometimes, your brain can decide that new things (or even everyday tasks) are dangerous. Here's two ways to trick your brain to get things done...
Read More
14 Apr 0 comments

Click to close

Subscribe to our mailing list