Last week Whole Foods had some sort of fancy citrus bonanza, and I thought I’d get my fill at the tail end of the season. I picked up a pomelo (it was the size of my head!), a honey mandarin, two of something that I think were tangelos and one other. I’m sorry, I should have written down the names–I’ll look for the receipt later. I set the pomelo aside for later* once I’d broken down the other fruit and found that I had plenty.
I supremed the citrus to use in a breakfast parfait on Saturday. It’s really easy and sort of therapeutic, and makes the fruit nice to eat, juicy, and pretty.
Cut the ends, skin and pith off the fruit:
Then (I’m sorry my photos didn’t come out) use a sharp thin knife to cut along the membrane on either side of each segment. The pieces come out naked and tidy unless you didn’t cut the ends off far enough (not that I’d know anything about that…).
I got a container of full-fat greek yogurt, put a little in each bowl, then a scoop of the mixed up sections of citrus and a drizzle of raw honey on the yogurt:
Once I’d assembled this I worried a bit that the citrus/dairy thing would be a problem but it was quite tasty. And I loved making the supremes; I will definitely do that for salads and things in the future.
*Major disappointment. After enjoying the lovely scent of the pomelo for a few days, I broke it open only to find the flesh flavorless and pretty dry. So sad. Still, it was so huge and fun!