Tuesday, April 10, 2012

Pommelo and Blood Orange Salad

I picked up some unusual citrus at last weekend's farmer's market. Now, there are many reasons I enjoy the farmer's market. First, I frequently get to taste things I haven't tried before. I loved the sweet taste of the pommelo. Another reason I like to go to the farmer's market is the opportunity to get information directly from the grower. I found out the pommelo is related to the grapefruit. In fact, the grapefruit is a cross between the pommelo and the orange. The pommelo, however, is slightly sweeter than a grapefruit, and is definitely larger! When I looked at the pommelos, the vendor helped me pick a good one. The way to pick a good pommelo is to pick one that's heavy for it's size. So, pick the size you want and heft quite a few of them. Choose the one that's heaviest. This is something that's true for most citrus. I also picked up some blood oranges. I found out that the color of blood orange flesh is directly related to the color of the skin. Those that are a darker outside are also a deeper red inside. I picked out the darkest oranges I could find. Here's a salad that uses both kinds of citrus, with some of my other favorite mix ins.

1 pommelo
2 blood oranges
1 avocado
2 Tbs pistachio nuts
4 - 6 cups baby spinach or butter crunch lettuce
4 tsp lemon dressing

Cut pommelo in half. Use a paring knife to cut around each section, then use a small spoon to remove the pommelo sections. Peel the oranges, then cut each in half, and break into sections. Arrange 1 to 1-1/2 cups of spinach or lettuce on each serving plate. Top each with 1/4 of the pommelo and orange sections. Cut the avocado in half, dicing the flesh, and topping each salad with 1/4 of the diced avocado. Drizzle each serving with 1 tsp of dressing.
Serves 4

Stealthy Cooking Tip: Many vendors at the farmer's market have samples. This is a good way to experiment with bites of new foods. Take your kids ... especially if they're hungry! You never know what you'll find.

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