Oh that huge fruit! Pomelo – citrus in the extreme. It tastes like a mild grapefruit with a hint of sweetness. The flesh is either pink or white – the pomelos that I have access to are the white variety. If you prefer pink you can always use pink grapefruit.
With a thick, pithy and slightly tough peel, it takes a special approach to peel. Luckily there is some YouTube help. Note how he removes the membrane surrounding the segments. The enveloping membrane is a little bitter and is best discarded. But once it is out of its peel and membrane, Pomelo can be eaten as-is, tossed into salads and salsas, used in marinades, made into jam, or juiced.
This salad is amazing! The tang of the Pomelo against the creaminess of the avocado is a perfect combination. This time, I dressed it with a cumquat olive oil that I made recently.
What about other Avocado dishes? Try Avocado and Strawberry Salad, Roasted Sweetcorn and Avocado Salad, and Cucumber and Avocado Salad with Japanese Dressing.
Pomelo or Pink Grapefruit Salad with Avocado
Toss Pomelo or Pink Grapefruit segments with sliced avocado and lettuce or salad green leaves. Scatter a little salt over the salad. Grind black pepper into a little olive oil and drizzle over the salad.
recipe notes and alternatives
Add shredded green mango to the salad.
Add sliced pickled or fresh cumquats to the salad.
Use Cumquat Olive Oil for the dressing.