Pomelo Treat
Breakfast, dessert, whatever you want it to be 🍊
breakfast, dessert, whatever you want it to be 🍊
The chillier months are peak citrus season—which fully compensates for the lack of berries and stone fruit this time of year—in my humble opinion. I’m always searching for interesting sweet and savory ways to enjoy grapefruit, pomelos, and blood oranges alike: this dish is one I had for both breakfast and dessert last week and you better believe I’ll be spending the next several months coming up with every iteration possible using other nuts and spices and syrups!
Watch the video here
Ingredients:
One pomelo, peel and pith removed
1/2 cup whole milk or greek yogurt
1/2 tsp vanilla extract
1 tsp honey, plus more for drizzling
A pinch or two of nutmeg
A pinch of Ceylon cinnamon
A pinch of pink peppercorns
1/4 cup lightly salted pistachios, both finely and roughly chopped
Directions:
In a small bowl: mix the 1/2 cup of yogurt, 1/2 tsp vanilla extract, 1 tsp honey, pinch of nutmeg and pinch cinnamon until fully combined.
Spoon yogurt onto a plate or shallow bowl, topping with pomelo pieces, a drizzle of honey, another pinch of cinnamon, a twist of pink peppercorns, and the chopped pistachios. Enjoy!
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