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Once you tackle a pomelo, you'll be glad you did

By: Ellie Krieger The Washington Post
February 21, 2018 Updated: February 21, 2018 at 12:45 pm
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Fennel Pomelo Salad With Pistachios. MUST CREDIT: Photo by Deb Lindsey for The Washington Post.

If you're like me, you've walked by those huge, grapefruitlike pomelos for years, never feeling quite up to venturing into unknown citrus territory, especially when so many familiar favorites can be snapped up this time of year.

If so, you've been missing out.

Pomelos are wonderful. They have the pleasant tartness of grapefruit but without much bitterness and with a sweet, candylike aroma. It's the largest, and one of the original, citrus species, but don't let the size deter you. The fruit inside that thick pith isn't much larger than a grapefruit, and it's easy to get to the tasty flesh within.

This recipe uses the blush-colored pomelo segments in a classic, composed salad with crisp, thinly sliced fennel and red onion dressed simply in extra-virgin olive oil, lemon juice, salt and pepper, topped with a crunch of toasted pistachios and mint leaves. It's a delightful dish that offers a refreshing contrast to winter's rich stews and roasts, and it is confirmation more healthful culinary delights always can be discovered.

Fennel Pomelo Salad With Pistachios

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Yield: 4 servings

1 pomelo or red grapefruit 1/4 cup shelled, unsalted pistachios 1 to 2 large fennel bulbs, cored and thinly sliced (about 3 cups) 1/4 small red onion, thinly sliced 2 tablespoons plus 4 teaspoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup packed fresh mint leaves

Procedure:

Cut the pomelo or red grapefruit into segments by slicing off the top and bottom of the fruit. Stand it on one flat end, then cut down the sides following the curve of the fruit to remove the peel and white pith. Working over a bowl, use a paring knife to detach the fruit segments from their membranes.

Toast the pistachios in a small, dry skillet over medium heat for about 5 minutes, until fragrant, shaking the pan to avoid scorching. Cool completely, then coarsely chop.

Toss the sliced fennel and onion with 2 tablespoons of the oil, the lemon juice, salt and pepper in a medium bowl. Divide the mixture among individual plates, then top each with some citrus segments (reserve any accumulated juices for another use), the mint and toasted pistachios. Drizzle each portion with 1 teaspoon of the remaining oil and serve.

Nutrition information per serving: 190 calories, 3 g protein, 15 g carbohydrates, 15 g fat, 2 g saturated fat, 0 mg cholesterol, 105 mg sodium, 4 g dietary fiber, 9 g sugar.

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