How to Cut a Pomelo (+ Pomelo Salad)
Learn how to cut a pomelo quickly and how to make pomelo salad with this step-by-step guide plus video tutorial ⬆⬆
Servings: 4
Calories: 277kcal
Equipment
Ingredients
- 1 pomelo fruit
Pomelo Salad (optional)
- 3 cups baby spinach leaves packed
- 1/2 cup walnuts or pecans
- 1/2 cup feta cheese crumbled (or similar cheese)
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
Instructions
Cut and Peel the Pomelo
- Slicing an inch off the top of the pomelo.
- Score the peel about a half-inch deep from top to bottom, creating 6 to 8 sections.
- Separate the peel sections from the flesh using your fingertips. Then remove the pith to expose the flesh.
- Tear the flesh roughly into 1-inch pieces. Set aside.
Make the Salad (optional)
- Rinse the spinach leaves thoroughly. Dry using a salad spinner or paper towels.
- In a salad bowl, add the spinach, walnuts and feta cheese.
- Combine the balsamic and olive oil in a large cup. Whisk vigorously for 30 seconds to form an emulsion. Then pour over the salad, tossing to coat evenly.
- Garnish the salad with the pomelo pieces. Serve immediately.
Video
Notes
- Storage: Cut pomelo will last for up to 2 days in an airtight container in the fridge. Remove all pith prior to storing, as it will dry out. You can store the undressed salad for a similar amount of time.
Nutrition
Serving: 4oz | Calories: 277kcal | Carbohydrates: 20g | Net Carbohydrates: 17g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 235mg | Potassium: 540mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2204IU | Vitamin C: 99mg | Calcium: 137mg | Iron: 1mg | Net Carbs: 17g