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Pummelo

$7.29

The flavor of a pomelo is very much like the grapefruit, but much milder. Pomelos are sweeter and don't carry that tangy, bitterness that can be associated with grapefruit. They are often less juicy though again, that depends on the variety as some can be juicier than others.
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The largest of the citrus fruits, pummelos are fairly round and may have a slight point on one end. Their skin is green to yellow and slightly bumpy, while the flesh ranges from pink to rose. They are sweeter than a grapefruit and are also called pomelo and Chinese grapefruit.

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Marmalade: Make pomelo marmalade the same way you would orange marmalade.
Fruit salad: Add pomelos to both sweet and savory fruit salads to add a punchy burst of citrus flavor.
Candy: Make candied pomelo peel and coat it in chocolate.


Pomelo Citrus Bars

YIELDServes 9 (small 2- to 3-inch squares)

INGREDIENTS

For the shortbread crust:

  • 10 tablespoons 

    unsalted butter

  • tablespoons 

    powdered sugar

  • tablespoons 

    granulated sugar

  • 1 1/4 cups 

    all-purpose flour

For the pomelo filling:

  • large egg yolks

  • 3/4 cup 

    sugar

  • 3/4 cup 

    pomelo juice (1 1/2 large pomelos)

  • zest from 1 Meyer lemon

  • tablespoons 

    butter, softened

  • tablespoons 

    powdered sugar, to top

INSTRUCTIONS

  1. Preheat the oven to 325°F.

  2. To make the shortbread crust, whisk together both sugars in a small prep bowl and set aside. In a stand mixer or using electric beaters, cream the butter with the sugars for 2-3 minutes until fluffy. Add 3/4 cup flour and mix until blended. Add the remainder of the flour and mix again until just incorporated. Butter an 8 x 8 pan and sprinkle with flour. Turn upside down over the sink to eliminate any extra flour. Press dough into the greased pan. Bake for 30 minutes or until the edges just turn golden brown. It's o.k. if the center is still pale white.

  3. To make the pomelo filling, use a wooden spoon to beat the egg yolks and the sugars in a medium-sized aluminum saucepan (do use aluminum as other cookware will react negatively with the egg yolks and can turn your curd an unpleasant color). Stir in the pomelo juice and butter and turn on the burner to medium heat. Stir the mixture constantly for about 8 minutes or until it thickens just enough to coat the back of a wooden spoon. Your mixture should never come to a full boil if you're stirring constantly. You want to avoid this for risk of curdling.

  4. When the pomelo curd is thick enough to coat your wooden spoon, remove from the heat source and pour through a strainer to remove chunkier particles that will inevitably develop. Stir in the meyer lemon zest, and give it a quick stir.

  5. Once the shortbread crust is fully baked, take it out of the oven and lower the oven temperature to 300 F. Pour the pomelo curd on top of the crust, and use a spatula to make sure it's covering each nook and cranny. Return the pan to the oven and bake for 16-18 minutes or until the filling looks set but still slightly wiggles.

  6. Cool the pomelo bars in the pan for at least one hour. Dust with sifted powdered sugar and slice.

  7. Store in an airtight container at room temperature for up to 3 days.



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