The pomelo is the largest, most delicious citrus fruit you’ve never heard of – and if you love your grapefruits, oranges, lemons, and limes, you’d better fix that situation right quick.

Native to Southeast Asia, the pomelo is a large, juicy fruit with a tough exterior and a sweet, tart interior. And since this weekend is Memorial Day and the first days of summer, it’s the perfect time to try the pomelo in one of these delicious, easy recipes – ideal for hot summer nights and backyard barbecues.

Pomelo Salad

Ingredients:
1 large pomelo
1 red chili
1 clove garlic
1 teaspoon honey
1 tablespoon fish sauce
1 stalk lemongrass
2 limes
Fresh coriander

Peel and segment the pomelo. Crush the garlic. Slice the lemon grass and the chili. Squeeze the limes. Prepare a dressing from chili, garlic, honey, fish sauce, lemon grass and lime juice. Mix this dressing in a bowl with the fruit and decorate it with fresh coriander.

Pomelo-Mint Mojitos

4 peeled sections of pomelo or grapefruit, chopped
6 mint leaves
2 tablespoons orange juice concentrate or orange sorbet
1 1/2 ounces white rum
Ice
Club soda
1 lime wedge

In a cocktail shaker, muddle the pomelo with the mint and orange juice concentrate. Add the rum and ice and shake well. Pour into a highball glass. Top with club soda and garnish with the lime wedge.

Pomelo Ceviche

1 side snapper
1 cup of a combination of freshly squeezed lime juice, lemon juice, and orange juice
1 clove garlic, crushed
1 pomelo
1/2 tsp. pomelo zest
1 or 2 more limes
1 serrano chile, halved lengthwise and then in thin pieces
¼ cup red onion, sliced paper-thin
1 pomelo
Small handful cilantro

Rinse the snapper with water and pat dry. Using a sharp fish filet knife, slice it into thin strips and place in a non-reactive container. Pour over the citrus juice and toss in the garlic. Let the fish “cook” in the citrus juices for 2-4 hours in the fridge.

Peel the pomelo with a sharp knife, removing all of the white pith. Use a small knife to remove the fruit sections.

Soak the red onion in a small bowl of water for 10 minutes to remove its sharpness.

Take the fish out of the fridge, drain it of the citrus marinade, and toss with the juice of the limes, Serrano chile, red onion, pomelo pieces and zest, and a good shaking of salt. Roughly tear up the cilantro, toss, and serve with pita or toasted chips.