Inventory, lb : 0
Valentine pomelos are usually round with a protruding neck at the stem end, similar in shape to a pear. The rind is dark yellow and easy to peel, while the pulp inside is bright red. The fruit has a moderate amount of seeds, and is juicy and sweet especially compared with more acidic citrus. Other pomelos are a light green color when ripe, but Valentines are ripe when their rind is a uniform yellow.
Valentine pomelos are available in the mid-winter through early spring.
The Valentine pomelo is a newly-developed Citrus maxima hybrid. Pomelos are also called pummelos, Chinese grapefruits, and Shaddocks. This fruit was bred by University of California Riverside Citrus Variety Collection staff, and was named Valentine since it ripens around Valentine's Day in the middle of February, and because a cross section of its red pulp often appears heart-shaped. Its parentage is a Dancy mandarin and Ruby blood orange hybrid crossed with a "Siamese Sweet" pomelo, resulting in a sweet taste, red flesh, and complex flavor. Budwood for gardeners and orchards interested in growing Valentine pomelos was first available from UC Riverside in 2009.
Like other pomelos, Valentines are extremely high in Vitamin C. They also have smaller amounts of potassium, magnesium, Vitamin B6, and dietary fiber. In addition to this nutrition profile, the Valentine's ruby red flesh indicates the presence of anthrocyanins, a class of antioxidants that may offer heart health benefits. Anthrocyanins are found in other richly colored red and purple produce such as berries and pomegranates.
Pomelos are most commonly eaten fresh or made into juice. To eat a fresh pomelo, cut off the top and bottom, slice off the rind, peel off the white pith, and cut out pulp sections. Another option is to cut the pomelo in half and cut into slices or scoop out with a spoon, much like a grapefruit. Fresh pomelos are often eaten sprinkled with salt and chile pepper in southeast Asia. More creative options include making Valentine pomelo flesh into jam or jelly, or slicing it into cold salads. The juicy, sweet flesh goes well with other tropical fruits such as mango and coconut, and with herbs such as cilantro and mint. For more cooking-intensive applications, add it to pasta or fish dishes near the end of the cooking period, since pomelos can taste bitter when heated. The skin is thick and bitter, but can be candied, which is a popular practice in China. The peel can also be made into marmalade, and flavor soups and desserts. Choose Valentine pomelos that feel heavy and have a floral scent with unblemished skin. They can be stored in the refrigerator for up to two weeks.
In southeast Asia and China, pomelos are eaten in abundance particularly around the Lunar New Year since they are considered a sign of prosperity and good luck.
Pomelos are native to southeast Asia where they grow wild and are easily cultivated. A thousand years ago, pomelos were introduced to China, and were later brought to South American and the Caribbean in the late 1600s by an English sea captain. They did not grow well in the western Hemisphere; however, a hybrid of pomelos and wild oranges did. Americans know this hybrid as the grapefruit, a fruit that took off in popularity much more so than the pomelo. Commercially, pomelos are grown today mostly in tropical and subtropical regions in Asia, as well as in California and Florida in the United States.
Recipes that include Valentine Pomelos. One is easiest, three is harder.
|Cannelle et Vanille||Pommelo, Raspberry and Corn Cake|
|the mom 100||Pitcher Pomelo Palomas|
|Butter and Brioche||Pink Pomelo and Rose Tarts with Honey Meringue|
|Andrew Zimmern||Pomelo Sorbet|