Native to Southeast Asia, this yellow-green pomelo with thick bark is not the most known variety in the West. The taste of its dried and crushed zest is however strongly similar to the yellow grapefruit, so it is used in the same kind of recipes. The powder, easy to use, allows you to always have something to spice up a dish, even when you are short of fresh fruit.
The bitter and slightly acidic flavor goes perfectly with a salad with surimi, with a tuna or salmon mousse, a shrimp or crab dish, for an original sour fruity effect. Add to an avocado cream or sprinkle on fresh cheese toast for summer aperitifs.
Pomelo's powder is also used to flavour desserts, including chocolate, smoothies and cold drinks.
Preferably used as a last touch or at the end of cooking.