Citrus in an omelet? Who would have thought of it? Does it curdle your gastric juices? Well you are in for a pleasant surprise if you try this one, especially if you combine it, as we did, with freshly picked mint from the garden and dabbled with peanut butter.
But your say, “Whoa — Back up — What is this thing called pomelo?” I am sure many have never heard of this forerunner of the grapefruit. It is also called Chinese grapefruit, shaddock, pumelo, pommelo, and pompelmous. You add that listing its other names doesn’t help you know what this citrus is? If you are from California, you may have seen it in your green grocer, grocery store, or natural food store. It is listed on the Whole Foods web site, but I dare any of you that shop there to ask for one. If you can purchase them, let me know. Here in Israel, it is very popular and can be obtained nearly any place where a variety of citrus is sold. Its scientific name is Citrus maxima or Citrus grandis and this describes the size of this fruit, the largest of all citrus. Each one ranges from cantaloupe-size to as large as a 25 pound watermelon, though I have never seen one this large. It has a very think, soft peeling.The full story of the appeal of this fruit is in its taste. Unlike the grapefruit, it is very sweet and has none of the astringency of its offspring. It is also very dry and has almost no juice. Some web sites state that the pomelo is a cross between the grapefruit and orange, but I think that this is wrong. Wikipedia says the tangelo is a cross between a pomelo and a tangerine, which is, in my opinion, also mistaken. The tangelo is a cross between a tangerine and an orange. The inventiveness of Israeli agricutlure has produced a new variety of citrus which is a cross between this pomelo and the grapefruit. Here we call it the pomelit, which is a combination of the two names in Hebrew, pomelo and eshkolit. It has the sweetness of the pomelo and the jucyness of the grapefruit and when you eat it you will have to wash your face or take a shower afterward. Perhaps we’ll try an omelet with the pomelit soon. The pomelo grows wild in Malasia and was known in China as far back as 100 BC. First attempts at commercial production outside Asia were made at the beginning of the 1900’s in California and Florida. An interesting bit of cultural information is that In optimal conditions the pomelo bears flowers four times a year and the fruit can be picked after 8 – 12 months in four harvests. The fruit keeps well because of its thick peel. In fact, wrapped in paper and kept in well-aerated boxes, some types taste better after three months of storage. So now you know all about this big sweet citrus fruit.
Today’s omelet combines cut up sections of the pomelo, sprinkled with chopped mint and followed by peanut butter daubed onto the pomelo and mint. All this is placed on one half of the egg after it is no longer runny. The side of the egg without anything on it is then flipped over onto the side with the contents, completing the cooking of the omelet.Nurit says that this omelet reminded her of eating a freshly baked blueberry muffin with its warm comfort-food softness and sweetness and every once in a bite, there’s an explosion of juiciness from the fruit.
Descriptions of our omelet making techniques have been posted previously. I invite you to go to the top of this (and every israelwinetaster) page and click on the “Omelet List” to view our latest addition to the site. Here you will find a list of all the omelet posts with a link to each.
I also add below, the seven minute youtube video we made showing how to prepare an omelet, israelwinetaster style. Wishing you happy omelet-making and eating.