Editorial
Front Page - Friday, January 1, 2010
Kay's Cooking Corner
Kay Bona
I walked into the grocery store the other day and right there on the front aisle of the produce was grapefruit so large that they must have been grown in Texas! I mean they were the size of footballs. They would have made the state proud for sure! You know what I’m talking about? However, this strange fruit isn’t grapefruit and, sorry Texas, but you don’t get the credit. This fruit is called pummelo or pomelo; it can be spelled either way, but is pronounced PUHM-uh-low.
More common names for pummelo are Chinese grapefruit, shaddock or pompelmous. It is a large, exotic citrus fruit that is an ancient ancestor of the grapefruit. Its shape can be round, oval or kind of pointed at one end, and they range in size from a cantaloupe to as large as a 25-pound watermelon.
The surprises don’t stop with the size, though. Once you cut into it there’s more. On the inside there is about an inch of cream colored, spongy rind protecting the pink to rose-colored flesh. Like grapefruits, they can be seedless to very seedy, juicy or dry, sweet or somewhat sour. But generally, they are like eating an already sweetened grapefruit – and the fruit smells wonderful. I drink Jasmine tea, and it reminds me of it. Pummelos are produced from the pummelo tree that can grow to heights of 50 feet. Additionally, the pummelo tree produces very fragrant and large white-colored flowers that are used to make perfumes and Hawaiian leis.
You can eat pummelos fresh, but peel the extra-thick membranes separating the 16 to 18 segments of the fruit. They are also good for jams, jellies, marmalades and syrups.
Though there is some labor involved, it is definitely worth the effort to peel one, skin the segments, and eat the juicy pulp. The fruit can be used in salads and desserts or made into preserves, and the extracted juice is an excellent beverage.
I bought a few and took them to work for everyone to try. The folks that did try them liked them, but some opted to just look.
On another note, which has nothing to do with pummelos, they did all try and loved the macaroni and cheese I made. I have got to say though, this is the best tasting, creamiest macaroni and cheese I have ever made! I used four cheeses; mozzarella, Parmesan, white cheddar, and Monterey Jack. Give if a try, but let me warn you – it’s not your ordinary Kraft Mac and Cheese!
Four Cheese Macaroni
10 tablespoons butter
1/2 cup all-purpose flour
5 cups milk
6 cups grated cheese; 2 cups sharp, white cheddar, 1 cup Parmesan, 1 cup mozzarella
1 cup Monterey Jack for the topping. Pinch ground nutmeg fresh ground black pepper and sea salt
16 oz. package penne rigate, cooked al dente, drained
1-1/2 cups fresh breadcrumbs, (3-4 slices of bread grated or torn)
Oven: 350°. Coat a 2-quart casserole dish with 2 tablespoons butter. Melt 6 tablespoons butter in a large saucepan over medium heat. Add flour and whisk, making smooth paste. Slowly add milk, whisking to keep from lumping. Continue whisking until mixture thickens slightly, about 5 minutes. Remove from heat and stir in 5 cups of cheese. Season with nutmeg, salt and pepper. Add cooked pasta; stir well. Transfer to casserole dish. Melt remaining 2 tablespoons butter and toss with breadcrumbs. Add final cup of cheese to breadcrumbs and sprinkle on top. Bake 30-45 minutes or until golden brown.
Kay Bona can be contacted at The Daily Record, 501-374-5103, or by e-mail at dbona5@att.net
|
|