Toasted Balsamic Pomelo (AIP & low-FODMAP)

petra8paleo pomeloMy #3 kid has always had a penchant for odd large-format fruits & vegetables. Not to eat, necessarily. But as companions.

When she was little, she would vociferously insist on adopting vegetables from the grocery store & carrying them with her everywhere.

The winter squashes would last until she lost interest in them, but I’d have to steal the eggplants and papayas from her toddler clutches while she slept when they started to rot.

She’s now 6′ tall and almost 15, but she still has these tendencies.

PomeloRecently, when we were in Vancouver visiting her older brother (my #2 kid) we spied a display of enormous pomelos at a market. I knew as soon as I saw them, strange, green and huge, that she’d have to have one.

The substantial green pomelo hung out with her in her room for a couple of days before I suggested we eat it. She’s more of a rational adult than an obsessive toddler these days, so she agreed.

But I had no idea what a pomelo was exactly.

Turns out it’s ancient.

One of the three original citrus species, in fact, along with citron (which is fairly inedible) and mandarin.

So there’s no doubt pomelos were an ancestral food source for people in South East Asia, where they originated.

Pomelo 1812-1824 artist unknown

Artist unknown 1812-1824

I now know that oranges are a hybrid of mandarins and pomelos, and grapefruits a further iteration, a hybrid of oranges and pomelos.

Their Latin name Citrus Maxima is appropriate, as pomelos can apparently get even bigger than the one recently adopted by my kid: they can weigh as much as 4½ lbs each.

This pomelo recipe was 100% inspired by my various children. When I consulted my #1 kid, she told me the secret to sweetening a grapefruit is to add salt, not sugar.

And I contributed too, because when in doubt I figure just add Balsamic Vinegar & run it (whatever ‘it’ may be) under a broiler!

To continue with my unintentional but emerging breakfast theme, which started with London Fog Lattes & Daikon Confit Hash, here’s my newest wintertime breakfast treat:

Toasted Balsamic Pomelo (AIP & low-FODMAP)

 from petra8paleoPomelo 4

  • 1 Pomelo
  • 2 tablespoons Balsamic Vinegar
  • 2 pinches salt

Preheat the broiler to 500.

Slice the Pomelo in half, like a grapefruit. Also, like a grapefruit, separate each section from the surrounding membrane with a sharp knife.

Place the Pomelo halves, cut side up in a baking dish, Pour 1 tablespoon of Balsamic Vinegar over each half, and sprinkle a pinch of salt over top.

Place the Pomelo under the broiler for 10 minutes, until slightly scorched & steaming.

Enjoy hot or cold. 

Pomelo 3


6 thoughts on “Toasted Balsamic Pomelo (AIP & low-FODMAP)

  1. I couldn’t work out the photo at first. It looked like something interesting in cup on a saucer at first. LOL. On closer inspection, makes me want to run out and buy a pomelo. What a great idea. Delicious looking.
    Your daughter’s affection with fruit/vegetables made me smile. 🙂

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  3. Thanks for sharing your lovely family anecdote!
    I tried making this yesterday. It unfortunately wasnt a big hit here, perhaps my pomelo was less sweet than those sold in America… This one was from Indonesia. So it was really a huge grapefruit with balsamic and himalyan salt- niether of which flavors where actually present in the finished product.
    My wife said she would try it again if I put honey on top instead and then under the broiler. If i do, i’ll let you know how that turns out 👍😃

    • Thanks, Lisa, that’s good to know. I do think pomelos vary in sweetness, at least that’s what I learned in my pomelo research~. Mine was from California & quite delectable. I’m guessing the salt brightens & brings forward the pomelo’s natural sweetness when it exists. But when it doesn’t, particularly, honey (or maple syrup) might be the thing!

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