Home Plate

When you walk by the citrus section in your grocery store and see a large fruit almost as big as a volleyball, you might ask yourself, “Is that a lemon or a grapefruit?” You're tempted to buy, but decide against it.

If you like grapefruit, then go ahead and try it soon—it's in season from November through March.

Pomelo, or pummelo, is juicy sweet and tangy tart. It’s generally drier than grapefruit. The rind is 1 to 2 inches thick and varies in color from yellow, greenish yellow, soft lime green, and slightly pink. The flesh itself also comes in different shades from light yellow to deep pink.

When buying it, choose a firm and shiny skin. It shouldn’t have any brown spots or softness when pressed. I keep it at room temperature in a kitchen—its very pleasant fragrance permeates the air and makes me smile. Pomelos should last for four to five days, though I eat half of one every day or one whole one for my family of four. You can also keep it in a refrigerator for seven to 10 days.

Because the skin is thick, you need to use a knife—a small one will do. I cut about an inch off the top, then cut through the skin in half and fourths and then eighths. You should end up with eight cuts. Gently peel off the rind and remove as much of the white part as you can. Cut the flesh into fourths and separate into each segment. You might need to use your knife to cut away the core part of the membrane. Eat right away as is or toss it in salads.

The peels can also candied if you feel a bit ambitious.

Sounds good doesn't it? I hope it will become one of your favorite fruits, as it is mine.

Naam Pruitt is a local food expert and author of lemongrass & limes, a Thai cookbook.