With winter’s citrus season booming, our organic produce delivery has been bursting with two of my favorites exotic citrus varieties: pomelos and meyer lemons.
Pomelos, in case you have never heard of them, are pretty much my favorite fruit. They are similar to a grapefruit with a much thicker skin. What they lack in thin skins, they make up for in taste and texture. Pomelos are slightly sweeter and less bitter than their grapefruit friends. The texture is actually delicious. Pomelos come apart nice and dry, but are loaded with juice once you bite in.
To peel the pomelo, use a knife to score a line along the equator of the fruit. Dig your fingers into each side and peel the whole half off each side – usually you can do this in one piece each side. Then cut the fruit in quarters so it will fit in your juicer. To read about the benefits of juicing and tips on what kind of juicer to get, read this article.
Meyer lemons are like regular lemons except they have a thinner more orange-yellow color, and their flavor is like a lemon perfume, which lends a signature taste to any food you prepare with this fruit.
Of course I had to try some juicing combinations in the kitchen with this kind of citrus on hand. Here was the winner:
Exotic Citrus Green Juice
1 Small Meyer lemon
1 Pomelo, peeled
1 Anjou pear
2 Small cucumbers or one large
1 Head of Romaine lettuce
1 Large handful of baby spinach (optional)
Make sure all produce is organically grown. Wash carefully and push through your juicer. The lemon can go in un-peeled. To make sure you maximize the juice in the spinach, put the cucumbers into the shute, then pack the spinach in around the cucumber before plunging. Enjoy this refreshing, good for you libation!