Here are some pictures of the biggest hamburger in the world:
Here’s a picture of one of the largest lobsters in the world:
And here’s a picture of the largest citrus fruit in the world, the pomelo:
(My pomelo was about 1/3 of the size of this one, but I thought the picture I found here was too cool to pass up)
If you’re into big food, I’d recommend going for the last one – it’s pretty easy to get your hands on one, and if you eat the whole thing, it probably won’t make you throw up afterward.
You’ve probably seen a pomelo if you’ve ever strolled through a well-developed produce section. I’ve always been attracted to them because they’re so large and mysterious, but also because they’re covered in a pretty kind of netting. Fishnets can also be intimidating, though, so maybe that’s why I’ve always passed them by. This time I overcame my nervousness and picked one up.
The pomelo is native to Southeast Asia and Malaysia. Based on the origins of the websites I’m finding, it seems to be a favourite in China, although these sites also explain that it is enjoyed in Tahiti, Taiwan, Japan, Thailand, Fiji, India, and Tahiti. The Chinese name for pomelo is similar to “blessing,” and so it’s considered good luck.
It peeled much like a grapefruit would, except that the skin came off more easily. I would have taken more pictures, but if you’ve seen a grapefruit, you’ve seen a dwarf pomelo, inside and out.
I tasted one of the inner sections, and the consistency was like a big orange that’s dry and un-juicy. You know when you get a bad batch of oranges that aren’t even good for juicing and you start cursing and your kids say, “what does that word mean, mommy?” Yeah. Been there. But the pomelo quickly recovered from disappointing me with its dryness. It’s much sweeter than a juiceless orange, and it has a fragrance that’s a beautifully floral combination of the best the citrus fruits have to offer – it’s the obese love child of a lemon, grapefruit, and orange.
I thought it might serve as a sexy stand-in for grapefruit in a recipe, and I was right. I served pomelo salsa over tilapia, varying this recipe slightly based on what was on hand. My ingredients are listed below. Sorry there isn’t a picture, but my husband ate and cleaned up before I got one. He felt appropriately guilty.
Tilapia with pomelo avocado salsa
- ¼ Honey pomelo, peeled and separated from segment casings
- 1 small avocado, diced
- 1/4C red onion
- 1Tbsp lime juice
- 2Tbsp cilantro, chopped
- Salt & Pepper
- 4 whitefish filets
- 5Tbsp olive oil
- Make salsa by chopping and mixing together first 6 ingredients above. Add 3Tbsp oil.
- Preheat oven to 400. Put fish filets on baking sheet, brushing all sides with oil and sprinkling with salt and pepper. Bake 20 minutes or until fish is white and flaky
- Serve salsa over fish
Rating: 2 yums. The salsa was a fresh, healthy way to jazz up fish, and I believe the pomelo would be an improvement over using grapefruit.
Oh, and apologies for getting the “mellow yellow,” song in your head. It’s driving me crazy right now too.