Pomelo Salsa

'Honey' Pomelo Salsa

Skintight ‘n salsa! Could be the title of my new blog.

Anyway, I can’t resist grabbing yet another bowl of this pomelo salsa before heading over to Angie’s Fiesta Friday #4 party. Must get a move on! As I’m late already. Partly as this particular outfit’s taking so long to polish as it’s covered in stains – and I must find the talc as otherwise I’ll never slip into it. It’s ‘cos I live so close to the beach. When it’s windy here every nook and cranny gets a thin film of sea spray – and sand! Some days, by the time I get past the beach and into town the left side of my face is well and truly sandplasted exfoliated. By the time I get home, and the right side’s been blasted, I’m positively glowing! There! That should do it. Well and truly stain free. Now to slip into my skintight black PVC ensemble…I’m just hoping I don’t squelch all evening! Especially when things get hot!

Honey' Pomelo Salsa

Previously, on Kitschnflavours: A very simple photo to go with an equally simple recipe. But don’t let the simplicity fool you as this pomelo salsa is truly delicious. And I can’t help but have large bowls of this which stops me curbs my eating large portions of chocolate cake. Not even a salsa this good could stop me from gorging on chocolate cake that I’m developing right now. Anyway, this is what I’ve been wanting to buy the last few weekends, and every time I needed one there were never any left. Now I’m beginning to understand why! Initially, when I first tasted this I have to admit to being terribly disappointed as it was neither flavoursome nor juicy. Like I’d read about online. Once these ingredients for the salsa have had a little time, and I’m only talking about five minutes, to macerate the overall taste of this is just amazing. It’ll be my favourite salsa for quite a while. And so good to have this on my counter to grab spoonfuls off. In the meantime I’ve got to thank superfoodista for their post featuring pomelo, as apart from noticing them for sale in my local supermarket I’d never heard of them before. And didn’t have a clue what to do with them – still don’t, apart from using them in salsa.

Have to continue this with the obvious, I’m afraid. There are differing types of pomelo, like any other citrus. With the variety I’m able to buy called, ‘Honey’. I’ve read that pomelos range from white to pink, as in flesh, with outer skins of pale yellow through to green (there are several photos of mine at end of post). To prepare a pomelo is easy. Although mine really didn’t need to be sliced off near its top as the fruit inside is pear shaped – not all of them are like that, apparently. Some are like balls within a pear shape with very thick skin/pith. The reason for explaining that is simple: the ingredients listed below are not only perfect for my palate but also for the type of pomelo I’m using. That may not be the case for yours. You see, I’m stating the obvious here! And I’m going with freshly torn sweet basil, not coriander/cilantro. As I can just here you, ‘Johnny said no cilantro! Get me cilantro! Gotta have cilantro with guacamole, curry and chocolate cake. Just bring me cilantro – can’t survive without it!’ I can, thanks!

'Honey' Pomelo salsa, with orange juice & zest, chilli, pineapple and basil

INGREDIENTS:

PREP: about 15 – 20 mins ~ COOK: ~ READY IN: 30 mins

  • 2 – 3 segments x pomelo (the variety I can buy are called, ‘Honey’), peeled and with all pith and skin removed, segments broken into small pieces
  • 1 x orange, needed for zest and juice of half if not all of the orange used
  • ¼ x teaspoon orange zest, very finely grated using the puckered side of a grater normally used for spices
  • 1 x teaspoon grated red onion, trimmed at root end only, peeled and very finely grated using the side normally used for grating hard cheese
  • 1 x green finger chilli (Scoville heat rating/units: 50,000), washed and very finely sliced (include seeds as well) – about 5 or 6 thin slices only to begin with as more can be added (allow 5 minutes for the flavours to infuse before tasting and adding more)
  • 1 x small organic garlic clove, trimmed, peeled and crushed – only about ¼ teaspoon crushed garlic used
  • 2 x handfuls canned pineapple pieces from a 425g or 260g drained weight can (14.99 or 9.171 oz drained weight), strained of any juice
  • sweet basil (not wild!), rinsed and either chiffonade or freshly torn – to personal taste

Measurements within brackets above are approximate only.

INSTRUCTIONS:

  • To prepare the pomelo treat it fairly gently. As in, don’t go attacking it with the sharpest knife you have. It’s not necessary! As it’s not thick-skinned like butternut squash. Nor an orange, for that matter. Go easy as you cut slices into it as it is surprisingly soft. And to peel just use your hands. But do remove all of the fleshy white pith, any small seeds/pips and all of the skin holding the segments together. Then, simply break those segments into small pieces.
  • Add the pomelo to a non reactive bowl and add smaller amounts of the ingredients listed. Set aside to macerate for at least 5 minutes for those flavours to infuse. Then taste for any needed extra onion, garlic, orange zest and juice, pineapple and chilli. And go easy on the chilli as it’s particularly hot. So much easier to add more to personal taste. Serve with freshly torn basil leaves. Seasoning, for me, isn’t necessary. Nor are any oils/vinegars.

.

All photographs within (Todas las fotografías dentro de) Kitschnflavours:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn


75 comments

  1. How fabulous! I’ve seen pomelos in the shops before, but never tried them. Do they taste at all like a grapefruit? Love to know what you’ve been eating the salsa with… can imagine fish/seafood might be a good pairing? Love the lead-in photo particularly – so beautifully set up… as well as the pomelo segment shot – quite different from other citrus…

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    • Would you believe it?! Completely forgot to mention that pomelo is like grapefruit, except that pom doesn’t have that acidic taste which kinda makes you wince slightly when you eat it – or is that just me. 🙂 Anyway, yes! Very similar. With certain pomelos you can eat it as is. The one I’ve bought really isn’t sweet and juicy. I suppose it’s travelled from Asia, and been in storage for a while. That’s where the salsa comes in. Sort of livens it all up.
      Thanks re photo. Very late today! It must’ve been around 4pm by the time I shot those. Which is why the white is decidedly bluish in tone.

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    • Forgot to mention that freshly grilled mackerel would probably go well with this. I’ve always wanted to try marinating mackerel in grapefruit – too much citrus on the one plate?

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  2. I’ve had pomelos before. They’re a bit hit and miss. Some are juicy and sweet, some horrible. Never had them as salsa, though, only as is. The one fruit I’m currently obsessing is dragon fruit. Just so curious, and beautiful! Just not a lot of flavor. I’ll bet you can come up with ways to make them taste good, Johnny. You coming to the Fiesta tomorrow? Your salsa fits the theme.

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    • Haven’t had dragon fruit in ages. And haven’t seen it for sale for a while. Particular fruit and veg seem to make a grand appearance here for a couple of seasons and then disappear into obscurity – why do the Australian guests at last weeks F&F spring to mind?!

      Would love to submit this for tonight’s party. Especially as I’m behind with the eggless chocolate cake I’d intended to bring – that’s tasting an absolute treat, btw (and ready for Easter at this rate!). Hmm, is it possible to dry cake trimmings like breadcrumbs, for the top of cake? Will find out over the weekend. In the meantime I’ll try and write up an appropriate preface, to include your link – off course! For the salsa! And your fab F&F…let’s party! Now, where’s that chamois?? Have to get this outfit sorted…

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      • Eggless? How did you manage such a thing? Intrigued! We’re all waiting with bated breath to see your entrance. Red carpet already laid out for you. LOL…

        Dragon fruit sometimes appear in the Asian markets around here, but they are all white inside. When I was vacationing a few years back, I had a purple one that looked so out of this world, I had to ask if it was really edible! I think it’s also more flavorful than the white. I must go grab a couple this weekend and see what I can do with them. What can you do with them? Maybe I’d better leave it to the expert to show the way (read: Sir Johnny).

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    • To be honest I don’t really know. I’m not big on salsa. Yet, this with freshly grilled mackerel jumps to mind. Or with pork. Which cut doesn’t automatically come to mind, though. Especially as I haven’t eaten meat/fish/seafood since early last December. I’ve had this salsa with Mexican-style guacamole, pitta toasted Melba-style and a crunchy, plain green salad. At the moment I’m having bowls of this like cold soup – blame it on this very strange British Winter we’ve been having!

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      • ciao! sounds as if you are craving vitamin c. i crave citrus, i have a luvMUST fresh orange every morning. reading the ingredients a fish came to mind as well, and i thought of swordfish, and as a salad, over thinly sliced fennel. i am inspired 🙂
        thebestdressup

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        • No, it’s citrus that I especially love. And I’ve just had this salsa with a crunchy salad that included shaved fennel. I’m afraid the salsa won! It’s a show-off. I wouldn’t serve this salsa alongside the fish course. it’s far too heavy in flavour for something as delicious as swordfish. And I’m not keen on the aftertaste of fennel. Clashes with the pomelo. Oh, which reminds me. I’m buying the variety called, ‘Honey’.

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  3. Wow, thanks for the mention Johnny!! I LOVE this recipe! How genius! And fantastic how you combined the pomelo with the pineapple to give it some additional sweetness, but also another tang. Very nice recipe – and the photos of course are so beautiful as always!!! Thanks for sharing this!!

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    • Absolute pleasure! I’m just so glad you went with your post as I’ve been oggling these pomelos since last Christmas! And I must have another look at your recipe to see if it’s possible to buy in those ingredients. Unfortunately, there’s no Asian store near me. So certain products are difficult to source. Some I can get in a superstore nearby. But they’re pricey!

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  4. I just bought a pomelo! Now I know what to do with it hehe 🙂 it’s the kind that’s pink inside, do you think it’ll work the same?

    You know what else I bet Thai basil would work wonderfully too, there’s a southeast Asian salad with pomelo and other herbs that I’ve seen before with Thai basil.

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    • If it’s pink inside then do have a look at superfoodista’s post (linked to within this post) as theirs is the same colour. I find it difficult to source particular Asian ingredients here. Which is why I went with this salsa as those ingredients are easy to find. As for Thai basil it’s something I’ve never tasted before. And even though I tend to have a pot of sweet basil on my window sill it’s something I’ve never used within my blog before. Well, a Greek-style version in a pesto that I made last summer.

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      • Thai basil is much sturdier, and has a stronger, more concentrated flavor that withstands high heats (ex. stir fried with meat). If you’d ever had pho, the raw vegetables alongside are thai basil and bean sprouts.

        If you ever get a hold of it, plant it in another pot next to your sweet basil! My mom says that thai basil is easier to grow than sweet basil 🙂

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  5. How interesting! I love pomelo (this side of the channel they aren’t usually sweet nor juicy), but I usually just eat it on its own or break it into chunks and add it to a rice salad along with some other ingredients. The salsa sounds like a nice alternative!

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    • Sounds like I’m buying a similar pomelo. I reckon this will be good with other fruits in season. As a sort of massive (in my case) savoury fruit salad. Can’t get enough of this sort of thing at the moment. Isn’t the weather strange?! It’s like Spring already. I bet that isn’t going to be the case!

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  6. Happy to finally see your previously announced pomelo salsa 🙂 . Citrus fruit & chilli – right up my street. Did you really just use this to snack on? Because I could so imagine having this with chocolate cake! Don’t want to tempt you into that direction, though, as you seem to want to stay away from the choc cake… I’ll definitely try this. Have only had pomelo once before, and it was the lime green variety the skin of which was so thick that I couldn’t be bothered to ever try it again. Need to see if I can get other kinds here.

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    • Not so sure about the idea of having this with chocolate cake! Besides, I seem to have the cake first and last thing. The salsa is more of a lunch thing for me. It’s a shame that I don’t know exactly which type I can buy. All it has is a number, and it doesn’t even state where it’s from. This isn’t the sort of thing I would eat by itself. It’s too dry, for one thing. But, let it mingle with the salsa ingredients and it happens to shine through.
      As for staying away from chocolate cake…I’m developing an eggless version so I can have it even more often. 🙂

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  7. Love, love pomelo! I find they are easier to make into salad as there isn’t too much juice to dilute the dressing. Haven’t tried it with pineapple though, intrigued! And, where’s the purple onesie this week?? 🙂

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    • It’s skintight and talc this week! I’ve just submitted this post to Angie’s Fiesta Friday. It’s sure busy this week. Hold on a sec, did you read?! Angie accused y’all of being gossips! Hardly surprising…
      This type of pomelo needs that extra sweetness. And the freshly squeezed orange juice as it’s too dry otherwise. Just about to have some more of it. If only I could tear myself away from the party! Although, I’m hoping the outfit I’m wearing doesn’t tear!

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  8. I have had pomelo before, it was dry and flavorless and i never bought one again. You have inspired me to give it another try, the salsa, besides eating by the spoonful on it’s own (yum) I think ceviche or marinade for seafood. Looks refreshing.

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    • As I said within my response to Kiki’s comment I really wish I could tell you which type of pomelo I’m buying. Unfortunately, it only comes with a number needed for pricing. I’ll try and find out online. But it’s difficult to gauge with just photos. Yes, I think this would be a great marinade. Especially for mackerel or sardines. And served with a crunchy green salad and very thin chips/French fries. Could be a really simple weekend lunch. And it is refreshing. I’ve got a bowl beside me without the aromatics (it’s late here) and with only juice and zest. Very nice. 🙂

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    • Pleasure! And I’m hoping you won’t be disappointed if and when you buy one. I really was disappointed initially. Even though I’d intended to go the route of a salsa. Thankfully it worked out.

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  9. I had to chuckle at your comment of using your salsa as a palate cleanser after the chocolate cake. I’ve never seem a pomelo in our markets but I’ll keep a lookout as the salsa sounds great. 🙂

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    • I’m sure you could sub your favourite grapefruit. Mine would be ruby. As yet I haven’t tried that. I’m just so into these salsas, which are relatively new for me to eat.
      Hah, the chocolate cake. Yes, I’m developing an eggless version as anything with eggs and I’m not keen on eating it after 48 hours. Second attempt, even better than the first, is turning out very well. Still have to figure how to decorate it.

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        • You’re too kind! Just to let you know, in case you do find pomelos, the variety I’m buying are called Honey. Apparently, they do grow pomelos in California. Possibly closer to you than China is to me! Ouch. I very seldom buy produce that’s grown so far away.

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  10. Looks so refreshing Johnny! I wouldn’t need anything else except this and a spoon and a hideout because I would want it all to myself. I have seen pomelo in the markets and always wonder why they were calling grapefruits pomelos. Now I see they actually are different. Hmmm. Maybe I’ll buy one of each and compare the difference. Doesn’t the yellow pomelo look so vibrant against the black background? The skin texture really stands out, I love that! And, you are NOT going to wear a loin cloth to the party are you?

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      • I’d love to represent! But all I have is a kid-friendly tiramisu with a big slice missing! Not fiesta friday worthy, to say the least. Maybe this isn’t about the food at all? I can show up with a nice Argentine Malbec….hmmm.

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        • Oh, your tiramisu would have been a huge hit! You can bring the leftover if you like. We don’t mind. I’m frantically trying to recruit my American buddies to do my bidding. Who else are Americans? Help me!

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    • This is a hideout kind of dish! I’m actually having a large bowl of this, as I type, without the aromatics, just orange juice and zest and pineapple. Very refreshing. I’m hoping the type of pomelo you’ll be able to buy won’t disappoint. The look on my face, when I first tasted it, could’ve provoked thunder! Especially as it’s quite expensive. Still, there’s a lot of it. And I’m loving it. It’ll be bought every other week, if not every week. And I reckon it’ll be great with other fruits as well. Including strawberries when in season. Possibly not with the chilli and raw alliums. Yes, love the colour of it as well. Apparently you can use the skin (that’s very thin) as a form of tea. Here’s that link: http://feastingintheknow.com/tag/pomelo-skin-recipe/
      As for the loin cloth! I’ve got great legs, but wearing only a loin cloth would be pushing it. No, I’m calling this weeks outfit, ‘skintight and talc’.

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  11. Pingback: Fiesta Friday #4 | The Novice Gardener

  12. I’ve never had a pomelo either but I’ll have to give them a try. I also can never pass up a piece of chocolate cake, no matter how good everything else I’m eating is!

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    • I would definitely recommend them. Although I’ve read, and hearing through this post, that they can be a hit and miss. And unfortunately I don’t know which type of pomelo I’m able to buy.
      As for chocolate cake! For me it’s a relatively new thing. As I’ve never been particularly keen on any type of sponge before. Until I start to make them. Now, of course, I can control the amount of butter and sugar used. I just can’t control my insatiable appetite!

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    • The advice online seems to be to choose the heaviest possible pomelo as otherwise they can be too dry. This really is turning out to be my favourite citrus. After wolfing through another bowl of this just now I can understand why they seem to fly out of the store I buy them in. Can’t recommend them enough. Oh, and the variety I’m buying is, ‘Honey’.
      F&F was fun, wasn’t it?

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    • Thank you. As you seem to like your salsa I think you’ll especially like this. Can’t quite get enough! The variety I’m able to buy is, ‘Honey’. Certainly can’t vouch for any other type.

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  13. I need to find a pomelo so I can have a skin-tight-and-salsa dinner! 🙂 The chiles and orange in the recipe peak my attention; very fresh and flavorful but a bit of kick (¡olé!). Gorgeous photos, too, Johnny. Happy Fiesta Friday.

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    • Hah! Kinda like skintight n salsa. Maybe I should call my Tumblr blog that title?! Actually, maybe I should start using Tumblr…
      Thanks re photos. And the variety of pomelo I can buy is, ‘Honey’. Just delicious. I’ve just had more with a crunchy salad and the salsa is definitely a show-off!

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  14. I just saw a pomelo the other day and after getting over the shock of its size, I wondered how one prepares it. Now I know! It looks beautiful, and I love your description of it as a less abrasive grapefruit. I’ve got to find some way to use this inventive salsa!

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    • If you like citrus you’re going to love this. If anything, buying a good one seems to be the problem as they can be particularly dry. Even though mine certainly wasn’t juicy like other citrus it really was delicious in flavour. And so nice not to scrunch my face up with every bite! You know how it can be with grapefruit. Unless it’s well coated in sugar or something similar.

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