Also referred to as pomelos, these giant citrus fruits are closely related to grapefruit. Pummelos have a much thicker pith area than other citrus, but other than that, are much like a milder (non-bitter) grapefruit. We think you’ll like it! Store up to one week in the refrigerator. To eat: remove the thick rind and peel the membrane from around the segments. Pummelos can be eaten fresh, tossed into salads or salsa, used in a marinade, or juiced for a cocktail. Enjoy them nearly any way you eat your favorite citrus fruits.
To peel a mango: using the tip of the mango as a guide, slice the two cheeks of the mango off, cutting around the stone in the center. Then place the edge of the mango against the lip of a glass and slide it down one of the halves, so that you’re using the glass like a giant spoon to scrape the mango from its skin. If your mango is ripe (yields to soft pressure, fragrant), you can get the glass to slide through it and separate the skin with ease. Then, you can eat the half of mango, or, if you’re sharing, slice it up, cut it into cubes, and dump into a bowl.
Among the list of bitter greens that we talked about earlier in the season, dandelion can also be used in recipes calling for kale or chard. Try balancing them out with milder greens like leaf lettuce or spinach. To use, rinse well, and trim the thicker stems away. Dandelion greens make a great garnish (add to the recipe below) and can be parboiled if you’re looking to make the bitterness go away. Try it: Sauté in with a little olive oil, garlic and red pepper flakes, then sprinkle with a soft mild crumbled cheese and pair with flat bread and hummus.
Featured Recipe: Lentil Niçoise Salad with Shallot-Herb Dressing
Cook the lentils ahead for a quick protein-packed plant-based weeknight meal. Vegan and Gluten Free. Serves 4-6
2 tablespoons finely diced shallots
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black peppers
1/3 cup olive oil
1 teaspoon herbs de providence
1 lb. small potatoes (halved or quartered if large)
2 cups steamed lentils (cook according to package directions)
0.75 lb. green beans
1/4 cup niçoise olives (or other black/green olives)
8 cups shredded green leaf lettuce
1 cup fresh tomatoes, diced
Steam potatoes in a steamer basket for 10-15 minutes, depending on the size of the pieces. They should be fork tender when cooked. Remove from steamer basket and rinse under cold water. Retain the potato water for steaming the green beans.
While the potatoes are cooking, whisk together the shallots, Dijon, red wine vinegar, salt, pepper, olive oil and 1 teaspoon of herbs de providence. Set aside.
Add green beans to the steamer basket and steam for 2 minutes, remove and rinse under cold water.
Divide the steamed potatoes and beans, olives, lettuce, tomatoes, and lentils among 4 bowls. Toss with shallot-herb dressing and serve.
Adapted from recipe by damndelicious.net