Pummelo Gluten-Free Crisp

Perhaps you’ve seen this big green monster in our stores and wondered what it was. This is the pummelo fruit which was originally called citrus maximus, for obvious reasons.

It’s a Chinese grapefruit that tastes sweet like a traditional grapefruit but a little less acidic.

When selecting a pummelo choose one that feels heavy for its size - that means it’s super juicy.  

You’ll notice when you cut into it that there is a large rind. Simple peel or spoon out the fruit and enjoy. Its flavor is just as impressive as its size!

Now… what to do with it? Well, it is national oat month so how about a delicious pummelo crisp for a warm and filling breakfast (or dessert)?

This simple recipe is perfect for a leisurely morning or can be prepared ahead of time and heated the morning of.

For our gluten free friends, if you use certified gluten free oats, you can enjoy it too!

Pummelo Gluten-Free Crisp

Ingredients:

• 1 pummelo
• 2 tablespoons butter, melted
• 1 teaspoon almond (or vanilla) extract
• 1 cup plain 1 minute oats
• 2 tablespoons cinnamon
• 1 tsp nutmeg (optional)
• Ground ginger, to taste (optional)

Instructions:

1. Preheat the oven to 350 F
2. Quarter the pummelo and remove the fruit between each section. Cut into bite size pieces and place on one half of a cookie sheet.
3. Combine the butter, almond extract and oats. Spread on the other half of the cookie sheet.
4. Combine the cinnamon and nutmeg and ginger (if desired). Sprinkle as much or as little as you like over the pummelo and oats.
5. Cook the pummelo and oats for ~10 minutes making sure the oats don’t get too brown.
6. Place the pummelo in a bowl and top with oat mixture. Serve warm!

Makes 2-4 servings, depending on the size of the pummelo.

Now we know that the outside is green and the inside is a beautiful pink, but adding a pummelo is still a delicious way to color your basket green this January. These guys are only around during the winter months so don’t miss out.