Pomelos a delicious source of vitamin C and potassium

You’d better find a big shopping cart if you’re in the market for a large pomelo.

This citrus fruit can grow to be a foot in diameter and weigh up to 25 pounds. But most of the ones you’ll see in the grocery store simply resemble super-sized grapefruit.

The pomelo hails from Malaysia and, depending on which one you choose, the flavor can range from sweet to tart. The size of the pomelo can be deceiving, however, so don’t expect gigantic pieces of fruit. Much of the girth is due to its thick pith.

How to choose them: Look for pomelos that are fragrant, heavy for their size and free of bruises. Pomelos are common in Hispanic and Asian markets but you’ll see them in many big supermarkets as well.

When to find them: As with most citrus, you can generally find pomelos year-round. But the peak is in fall and winter.

Where to put them: Pomelos are best when stored in the refrigerator.

Why eat them: Like their smaller citrus cousins, pomelos are high in vitamin C and potassium and low in calories

What to do with them: To get to the fruit, you must cut through the thick rind and pith, along with the tough membranes surrounding the fruit. Eat the fruit out-of-hand or in recipes as you would grapefruit.

Lobster Pomelo Salad

From Food TV’s “East Meets West with Ming Tsai”

1/2 cooked lobster, sliced in medallions

2 ounces frisee

1 section pomelo, cut crosswise

3 stalks white asparagus, blanched

For the dressing:

1 tablespoon honey

1/2 tablespoon Dijon mustard

1 tablespoon olive oil

3 tablespoons Chinese red vinegar

Pinch salt and pepper

For garnish:

Ground peanuts

Toasted sesame seeds

Taro chips

Make dressing by emulsifying ingredients. Toss frisee and pomelo together with dressing. Place on a chilled plate and arrange lobster medallions and asparagus around edge, drizzle lightly with dressing. Garnish with peanuts, sesame seeds, and taro chips.

Yield: 1 serving

Nutrition per serving: Unable to calculate.

Candied Pomelo Peel

From www.newyorkmetro.com

1 large pomelo

Water

2 cups sugar

Milk chocolate (optional)

Peel pomelo, taking care to remove as much of the pith as possible, and reserve fruit for another use.

Cut the peel into 1/4 -inch-wide strips.

Fill a small pot with water and bring to a boil. Add the pomelo peel and blanch for 1 minute. Remove peel and drain.

Repeat 3 times, changing water each time (this removes some of the peel’s bitterness).

After the third blanching, refill pot with 2 cups fresh water and 2 cups sugar. Dissolve sugar over medium-low heat. Bring to a boil, add the peel back to the pot, and reduce heat to low until the peel is translucent and almost no liquid remains, about 1 hour. Remove the peel from the pot and cool on a wire rack. Toss in granulated sugar (or dip in melted chocolate).

Store in airtight container for up to one week.

Yield: Varies

Nutrition per serving: Unable to calculate.