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!
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
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.
- 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.
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