|Steak and Vietnamese-ish pomelo salad|
But as it happens I was perusing the New tab when I noticed that they had started to stock pomelos. I've been hearing things about pomelos for a while but never knowingly tried one, so I decided to order one to play with. And to be honest, I am glad Ocado were choosing my fresh produce for me, because the pomelo is a curious beast that flies in the face of everything I know about citrus.
For one thing, it was tightly wrapped in plastic, so I couldn't tell if it was aromatic. It was also very light for its size - I'm used to choosing fruit that seem heavy and juice-laden, but apparently that's not something you look for in a pomelo.
I took it out of the plastic and got a waft of a subtle floral, almost jasmine-y fragrance. I thinly pared off the rind, for candying, and then cut off the pith with the intention of cutting the flesh into suprême for putting in a salad.
And discovered that that isn't something you do with pomelos either. The membranes are very thick and the juice sacs quite dry and separated, so it's actually the easiest thing to just pull the fruit into segments and peel the membranes off with your fingers. Which isn't as sticky as it sounds.
The flesh went into a Vietnamese-ish salad with cucumber, shallots, mint, coriander and peanuts. I made a light dressing of chilli, fish sauce and lime juice. Even with all the chunks of pomelo in the salad, it still needed the fresh acidity of the lime juice, as the fruit is fragrant rather than sharp. Wonderful with a steak.
Then I candied the peel. I've been nibbling small chunks of it whenever I feel like something sweet, but I think most of it is going to be adorning my Christmas trifle.