Recipe: Pomelo-topped Hamersley Inlet Oysters

by Bekah Angoff

For every New Year, we ritualistically look to symbols for heath, wealth, peace and strength. For the Chinese, their entire New Year celebration revolves around foods that have specific and powerful meanings. One of these foods, the pomelo, is a symbol of many things. Fresh fruits in the New Year beckon a new beginning filled with luck, while the large citrus is given as a reminder to stay large, whole, and united with your family. Other implications for the impressive fruit is that it promotes abundance, prosperity, good health, hope for good fate, and most importantly, it wards off bad luck.

What better way to celebrate the first part of this New Year and this fruit by pairing it with oysters! Winter citrus pairs effortlessly with a bold yet sweet Pacific oyster, such as a Hammersley from the southern part of Puget Sound, WA. The oyster has a gentle brine with a bold, creamy meat and a pleasant melon-like finish that is sweeter on the palate than many oysters from the same area. The grapefruit-like sweetness of the pomelo cuts through the creamy meat, creating a satisfying balance, just like one would hope for in the New Year.

·         12ea Hammersley Inlet oysters
·         ½ pomelo, peeled and membranes removed (see picture)
·         3 large mint leaves, sliced thinly
·         1 bird chili, sliced thinly, seeds removed
·        1/8 t. candied ginger, finely minced
·         1-2 drops good olive oil

 

Combine all items and let sit or at least one hour before topping oysters.

composed Hammersley.JPG