I hope you’re all enjoying a relaxing Easter weekend. It’s been sunshiny and absolutely gorgeous here so I’ve been enjoying a lot of time outside and of course some yummy food!
One of the things I love most about the holidays are the treats you don’t eat during the rest of the year. If you’re Greek, you can’t have Christmas or Easter without Tsoureki which tastes like a sweet Challa bread.
It’s sooo good!
You can eat it plain but I decided to live on the wild side and toast it this morning…
… mainly so that I could enjoy it with some melty (lactose free) buttah as a treat!
Some Crofters fruit spread (my fave!) was the perfect finishing touch.
Plus my super fun Seattle Starbucks mug from my girls!
Later in the morning I decided to try this baby out.
What’s that? A Red Pummelo!
Pummelo’s are apparently the largest citrus fruit and the one that grapefruits were developed from.
To open up a Pummelo you start by cutting off the ends.
Then cut across the top…
…down the sides and across the bottom.
annnd repeat to make an X
Now you’ve got 4 sections and you can start pealing them back.
Now we’re ‘talkin!
Talk about a thick skin!
Taking the peel off was the easy part, things got a little messy when I took the white membranes off but it wasn’t too bad.
Ahh, finally free!
The pummelo was sweeter and less sour than a grapefruit, perfecto!
See ya later for dinner!