Pummelos taste like sweet, mild grapefruits. When selecting, choose ones that are firm, thin-skinned, and heavy
To use, slice in half and eat like a grapefruit. These can also be peeled, sliced, and used in fruit salads.
Pummelos are just as nutritious as grapefruits but without the bitterness!
Ingredients (serves 2-4)
¾ cup water
2 teaspoons macadamia oil, divided (can substitute butter)
½ cup instant couscous
½ cup vegetable oil
2 large shallots, thinly sliced and separated into rings (about ½ cup)
1 (1½-pound) pummelo, peeled and separated into chunks
¼ teaspoon finely grated ginger
2 tablespoons chiffonade of mint
Bring water to boil in a saucepan.
Add 1 teaspoon macadamia oil, a dash of salt, and couscous.
Cover, remove from heat, and let stand for at least 5 minutes.
Fluff the grains with a fork and cool completely.
Heat vegetable oil in a small heavy pot over medium heat until a thermometer registers 325°F.
Add shallots and fry, stirring constantly, until golden brown.
Remove with a slotted spoon, drain on towels, and cool completely.
In a large bowl, combine couscous, 1 teaspoon macadamia oil, a dash of salt, and ginger using a fork or your hands.
Add pummelo segments, half of the fried shallots, and mint and gently toss to combine.
Garnish with the remaining fried shallots and serve.