How to cut pamela. Rules for cleaning and eating pomelo

No longer a rarity on our tables. They are juicy, bright and, of course, attractive in appearance, besides, you really want to try something new. True, not everyone knows exactly how to use overseas fruits. How to clean and eat- let's figure it out today.

Introduction to exotic fruit

The pomelo plant, or pompelmus, or sheddock is an evergreen fruit-bearing tree with the same name fruits. The weight of fruits reaches 10 kg, these citrus fruits are considered the largest of the entire family. The juicy pulp is covered with a thick and strong peel, divided by leathery membranes into slices, inside of which there are seeds. Due to the thick peel, peeling a pomelo without a knife is problematic.

Fruits up to 30 cm in diameter have a rounded shape. Depending on the cultivar, the ripe fruit may be pale green to bright yellow in color and the flesh may be green to red. Ripe fruits have a very strong sweet and fresh aroma. Pulp taste - sweet with bitter notes

Did you know? Initially, citrus was grown in China exclusively for the imperial table. Now on the New Year it is customary to give these fruits in China as a symbol of well-being and prosperity. Fruits are often presented to the gods as a gift, put on the altar, appeasing the spirits with them.

How to eat a pomelo (instruction with photo)

To fully enjoy the taste of citrus, it is advisable to know how to peel a pomelo and which parts to use and which ones you should not.

peeling

The fruit must first be peeled. To facilitate the cleaning process, it is doused with boiling water. This will soften the skin and wash away the wax that protects the pomelo from infections and pests during transportation.

Then, using a small knife, the peel is cut into a strip in a spiral or, making clear cuts, into slices. Prying with fingers, the shell is removed from the fetus. In addition to the thick outer skin, the flesh is covered with a white dense film and a leathery film, like in tangerine slices. All this is also removed, trying not to squeeze it with your hands so that the juice does not flow out. More clearly, how to clean a pomelo, I suggest looking at the next video.

Did you know? This exotic fruit came to Europe thanks to navigation. In honor of one of the English captains, who brought not only the fruit itself, but also the seeds to the West Indies, the fruit is called "sheddock".

Edible and non-edible parts

In addition to all layers of skin and films peeled from the pulp, the seeds of the fruit are also inedible. They are also removed accordingly. Only juicy pulp is suitable for food, which is eaten fresh, like any fruit, or added to various varieties. This citrus is also especially popular, as well as, for example, ice cream, creams or mousses. I invite you to watch how they eat pomelo in the next video.

Useful properties and harm of the product

There are many things in the pomelo composition that make it useful for strengthening and confronting, in addition vitamin C is a good prophylactic antiviral agent. The presence of beta-carotene presents citrus as capable of slowing down the aging of body cells.

useful for cleaning blood vessels from cholesterol plaques, which serves as a good prevention

The largest fruit in the citrus family is the pomelo. Another well-known name is sheddok. It is similar to a grapefruit in smooth skin color and rounded outlines, but much larger and sweeter. A protrusion often forms near the stalk, making the shape pear-shaped.
Under the zest - the upper, thin layer of the skin, there is a white, loose subcortical layer, which serves as a reliable protection for the juicy lobules.
Such a kind of natural packaging helps the transportation and long-term storage of fruits without compromising their taste.

How and where does the pomelo fruit grow

The main territories where the pomelo fruit grows, like its homeland - China. The Chinese from antiquity and still treat the giant citrus with respect, love to give it to loved ones.

In Thailand, Vietnam, Israel there are plantations of evergreen trees that give generous harvests. The height of the pomelo tree is different, depending on the variety and region. Citrus-record holder weighs 10 kg. Average weight - from 1 to 3 kg.
Flowering and fruiting of trees occurs 1-2 times a year. Fruit ripening lasts about 5 months. Numerous, green or golden ball-sized balls hanging on branches are a bright sight, amazing for tourists, residents of northern countries.

Pomelo calorie content and chemical composition of fruits

The edible part of the citrus is enclosed in leathery slices, consisting of individual vesicles-fibers filled with juice. The delicate taste of pomelo is pleasant, devoid of pronounced bitterness.
The light yellow or reddish bubbles are slightly crunchy and burst on the tongue with sweetness and freshness. For this pleasure, you do not have to pay for the accumulation of excess weight. The calorie content of 100 g of pomelo is minimal and amounts to no more than 40 kcal.
Fragrant pulp combines low energy value with the elements necessary for the body. For everyone who has metabolic problems, this is what pomelo fruit is useful for. 100 g contains:

220-235 mg potassium,
- 26 mg calcium,
- 26 mg of phosphorus,
- up to 1 mg of sodium and iron,
- 40-50 mg of ascorbic acid,
- 25-30 mg beta-carotene,
- a physiologically acceptable amount of B vitamins.

The low glycemic index of pomelo - 30 units - allows you to safely use it for diabetes. Half of a medium fruit will serve as a good snack, cause a feeling of satiety, quench your thirst, and be suitable for dessert.
The pulp fibers are denser than other citrus fruits and retain juice well, which is appreciated when making light vitamin salads.

Useful properties and harm of pomelo fruit

1. A high content of vitamin C is characteristic of all representatives of the genus Citrus. Most of all ascorbic acid in an orange. Pomelo is only 10 mg behind and can be used to prevent influenza, alleviate the course of SARS. The antioxidant activity of natural vitamin will maintain the purity of blood vessels, improve blood composition.

2. From a nutritionist's point of view, a fruit with such a low calorie content is ideal for weight loss. There are other important properties as well.

3. The lipase enzyme helps the proper digestion of protein, activates fat metabolism, and protects against early atherosclerosis.

4. Plant fiber moves through the intestines, carrying ballast deposits and slags to the exit. Saturation from food occurs more harmoniously and faster.

5. Pectin works to help fiber, which improves metabolism, cleanses the digestive tract, protects the mucous membrane and stomach from excessive irritation with ascorbic acid.

6. The allergist will warn you that you need to objectively evaluate the beneficial properties of the pomelo fruit and the harm that it can cause if consumed excessively. Allergic reactions to citrus fruits are common. Children should be given them with extreme caution, in small portions.

Pomelo fruit: benefits and harms for women

Colon cleansing is naturally important for beautiful skin. Women's beauty is vulnerable to heavy food, the aggressive influence of fats hidden in foods.
Constipation quickly affects the appearance, making the complexion dull. Sheddock fruit will help ladies and girls who have similar problems. You can include it in the diet regularly, if there are no contraindications for this.

Not only internal, but also external use of pomelo will increase the elasticity of the skin. Pure juice wipes the face for freshness and tone, add it to masks for normal oily skin.
Dry areas of the face respond better to diluted juice. The peel is used to rub nails and cuticles. Fruit acids make the nail fold smooth and the plate strong.
The harm and benefits of pomelo for women during pregnancy are evaluated, depending on the state of the immune and digestive systems. Babies even have a reaction to the smell of citrus if the expectant mother is overly fond of them. Sheddok can be present in the diet of a pregnant woman 2-3 times a week in the amount of 100-150 g.

How to clean a pomelo correctly

The fruit is peeled from a thick peel with a knife. The surface is cut into sectors and the zest is removed in fragments, along with a white loose mass. Cutting the peel with a knife in a spiral is possible, but difficult.
Starting from the top, with an effort to divide the cleaned ball in half, and then into slices. Free each slice completely from the film, only then eat the juicy pulp.
The pieces are dry, they can be easily divided into any parts. They can be stored in the refrigerator, in a bag or under a lid, for no more than a couple of days.

How to eat pomelo

Correctly cleaning a pomelo, as you eat it, is a simple matter. If the slices do not turn out whole and neat - it does not matter. Small pieces are suitable for salad. You can add shrimp, avocado, Chinese cabbage, herbs, olive oil to the salad mass.
About how Thais, skilled in cooking, eat pomelo, you can find a lot of information that looks like science fiction. In Thai cuisine, it is customary to combine slices with coconut, peanuts, seafood, hot peppers, garlic, sugar, and even salt.
Delicious salads are prepared in expensive restaurants, and pure sheddok is eaten here constantly, in large quantities. Now the giant fruit occupies a worthy place on the shelves of stores around the world.

How to choose a ripe pomelo fruit correctly

A real, ripe fruit is difficult to hold in one hand, it is so weighty. Light copies are not worth taking. The peel should shine, be elastic to the touch, wrinkle, but not push through too much.
There are tips on how to choose a ripe pomelo fruit by smell. The event is difficult, because most often this product is sold packed in a film. Polyethylene keeps the product fresh for 1-2 months.
Exotic in appearance, but already beloved pomelo gives the sun to the inhabitants of countries with a cold climate. Fruit travels thousands of miles to make people's food more varied and healthier.

Or the pompelius, like some of its relatives, still made it to the store shelves. Unfortunately, the shelf life of the pomelo is limited to several days, so its fruits are plucked green, and they do not always have time to ripen. For the most part, you buy the unripe fruits of this fruit, and we will talk about how to eat a pomelo, ripen and store the fruit at home below in this article.

The peel of the pomelo, depending on the variety, is colored in a characteristic yellowish color with a green tint. In varietal fruits, the peel is thick and dense: on the outside there is an elastic skin, on the inside there is a white crumb that protects the pulp. It is generally accepted that it is the thick inner layer of the crumb that indicates the ripeness of the fruit. The pulp of the fruit is slightly sweeter than that of a similar in appearance, but also healthy and nutritious.

How to properly clean a pomelo

Before the pomelo you bought becomes an ingredient in a gourmet dish, it needs to be cleaned. How to do it right? First, get rid of the bitter membrane partitions on each slice, releasing the tender and sweet pulp. In fact, it peels just like a grapefruit. Follow your intuition and stick to simple rules:

Scald the peel with boiling water to get rid of the protective layer of wax and bacteria;
With a sharp knife, cut the peel in a circle, starting from the handle;
Release the pulp from the skin by pressing the fingers of the hand in the places of the incision;
Take out the slices, the same as most citrus fruits;
Open the dense partitions with a knife and get the juicy and sweet pulp.

The bones, which can be very numerous, are easily taken out, while the pulp can crumble into “fibers”. The pulp, peeled from the peel and seeds, is laid out in bowls and served on the table.

Peeled fruits can be eaten immediately for dessert. But do not deprive yourself of the opportunity to try new taste sensations from cooked dishes with the addition of this exotic fruit. Don't be afraid to experiment! Replacing the usual or grapefruit with tropical citrus in the dishes you already know, you will be pleasantly surprised by new, bright and dizzying tastes.

How to eat pomelo

How to eat pomelo, everyone chooses for himself. This fruit can be eaten fresh or included in various dishes. It is considered bad manners to eat its pulp with sugar, since the fruit itself is very sweet, and excess sugar negatively affects its taste.

There are 3 types of these fruits, different in color of the pulp. One of them is a red pomelo - an oval-shaped fruit with a sour taste and a pleasant bitterness in the aftertaste. It is eaten like a grapefruit, which was obtained by crossing this variety with an orange. And there are also varieties with pink and white flesh, similar in taste, but with their own notes.

The tropical fruit is quite large: up to 30 cm in diameter and weighing several kilograms. In Asian countries, this fruit is called the Chinese grapefruit, probably due to the fact that it was the Chinese who came up with the idea of cooking pomelo fruit, starting to add it to various dishes. For example, jam, candied fruit, marmalade, the most aromatic salad dressing are prepared from its peel, and the pulp is used to saturate meat dishes, delicate desserts, salads, etc. with flavors.

What can be cooked from a pomelo? In this case, only your imagination and culinary skills can become the best adviser. Make a fruit salad, decorate a dessert, experiment with flavors where you never knew you could use pomelo to perfect your dishes. We offer as an example some simple, but insanely delicious salads.

Salad with pomelo and chicken fillet:

You will need:

1 pomelo;
150g chicken fillet;
100g fresh lettuce leaves;
80g olive oil;
30g cashew nuts;
50g grated hard cheese;
a pinch of salt.

Cut the fillet and fry until cooked on the grill or in a regular frying pan with the addition of olive oil. Peel the fruit from the peel, seeds and bitter membranes on the slices, releasing the pulp. Coarsely tear lettuce leaves or cut into a salad bowl, grate the cheese into thin, almost transparent plates. All ingredients are mixed in a salad bowl and seasoned with olive oil. The dish will not leave anyone indifferent, suitable for diet food.

Classic Vietnamese salad:

Cut fresh carrots and cucumber into thin strips;
Peel the pomelo to the pulp and divide into small pieces;
Mix the cucumber in a large bowl with a little salt to get rid of excess liquid;
Sauce: garlic, shallots, fry until onion caramelizes, let cool.
Then put in a bowl with carrots and mix;
Drain liquid from cucumber bowl and add to carrots.
Fresh mint leaves, peanuts and fragrant sauce will reveal the richness of taste.

Traditional Thai salad Yam Som O:

Heat vegetable oil in a frying pan, in which fry the onion, garlic and sweet pepper flakes until the onion caramelizes.
Pour in the coconut milk, bring to a boil, remove from heat and transfer the contents from the pan to a bowl until completely cooled.
Toast the coconut in a clean, dry skillet until golden brown.
Warm the shrimp and send them to a bowl with onion, garlic, pepper in coconut milk. Throw in the shredded coconut.
Add the pomelo pulp, peeled and cut into small pieces, cilantro, roasted and peeled peanuts.
Dress salad with juice a.

How to store pomelo

Storing a pomelo is a sensitive issue. On the one hand, we buy unripe fruits, believing that they will reach the peak of maturity during storage. On the other hand, the temptation to eat a tropical fruit on the day of purchase is great. But, sometimes, overpowering the whole fruit is not completely possible. Keep the taste and nutritional value in a dark and cool place - the refrigerator.

Unpeeled fruit will keep in the refrigerator for about 3 weeks, provided it was not ripe to begin with. Peeled fruits must be eaten within 2-3 days. Thus, the shelf life of a pomelo depends on whether the fruit is peeled or stored in a peel.

How to store pomelo at home

How to let a pomelo ripen at home? Very simple. The whole secret is in the thick peel of the fruit, which retains the freshness and value of the product for 2-3 weeks at a temperature of +20°C. The main condition for this is a constant supply of fresh air. That is, the fruit does not need to be packed for the storage period.

But, at the same time, direct sunlight should be avoided, which can quickly dry and accelerate the deterioration of the product.

There is one life hack that increases the shelf life of citrus fruits and reduces the loss of juiciness: you should cover the unripe fruits with a thin layer of vegetable oil and wrap them in paper, for example, in paper napkins.

How to store a cut pomelo

We have already said that storage of pomelo in a purified form in the refrigerator lasts no more than 3 days in an airtight container.

Alternatively, the fruit pulp or slices are specially dried to be used later as regular dried fruits. Dried slices are stored for several months in an airtight container in a dark and dry place with constant air circulation. For example, an ordinary kitchen cabinet or a dry cellar is ideal for this.

How to store pomelo in the refrigerator

How long do pomeloes last in the refrigerator? Shelf life in a dry and cool place is limited to a few months. Moreover, the lower the storage temperature, the faster the citrus dries.

In order for fresh citrus to retain its juiciness, taste and nutritional value, it must be placed in a refrigerated compartment for fruits, where the optimum temperature for their preservation is maintained from 0°C to +8°C. Freezing is not recommended.

Step by step instructions with photos. Bonus: why is dangerous fruit packed in two layers?

In the morning, a carefully packed large citrus bun appeared in the kitchen.

Before proceeding with the cutting, we decided to clarify a few points:

What is the correct name for the exotic fruit pamela, pamelo or pomelo?

Correct answer: pomelo (translated from Tamil as "big citron") with an accent on the second syllable, the juicy fruit is also called pompelmus (from the Dutch apple plus melon) and sheddok (after the English navigator Sheddock, who first brought it to India), and Citrus maxima is honorific in Latin.

Is a pomelo a grapefruit, orange or lemon?

Not a grapefruit, not an orange and not a lemon, but an independent biological species. It is grapefruit that is derived from pomelo and orange, and not vice versa.

How and where does pomelo grow?

Large citrus grows on tall evergreen trees

with a lush crown and beautiful white flowers in India, China and Southeast Asia.

Why is pomelo carefully packed in film and mesh?

Because if stored incorrectly, it can explode - the wrong answer. In fact, everything is much simpler, the sheddock is packed in shrink film so that it does not deteriorate for as long as possible (they are being transported from far away!). And the mesh is needed for the convenience of carrying a large-sized fruit, because, unlike a lemon or an orange, its weight can reach several kilograms.

Are there any useful features?

Certainly! Pomelo contains many vitamins and minerals. Its use helps to strengthen the immune system, digestive and cardiovascular systems, improves metabolism and brain function. Due to the presence of folic acid, it is recommended during pregnancy. In addition, pompelmus reduces weight and improves mood.

How to properly, beautifully and quickly clean a pomelo? Yes Easy!

With the help of scissors we overcome the first

and a second barrier of resistance.

We insert a knife 1.5 - 2 cm into a thick peel near the base of the stalk ("pyptik", on which the fruit was attached to the tree),

and in a circular motion in a spiral we cut wide leather ribbons (4-5 cm each).

Next, we gradually undress our kolobok starting from the crown.

Along the incised lines, the process is easy and aesthetically pleasing.

And now only a beautiful white-yellow snake remained from the impregnable peel.

If we want to eat slices with a film (it’s more useful) - we remove the remnants of the snow-white bedding.

But, and if you want only tasty and juicy pulp - we separate the slices

and clean the film (for ripe fruit, it can be easily removed).

When fragrant pomelo papalpinks are in your hands, it is impossible to stop. Well, at least pomelo promotes weight loss!

I'm sorry for the sim. Read our blog, eat pomelo and be happy!

Pomelo, or sheddok, is a special exotic. This is the largest citrus: at home, in Southeast Asia, specimens of 9-10 kg are not uncommon.

Structurally, it copies the family, but everything is more solid in it: the fibers are dryish and well-defined, the internal partitions are dense. The rind is up to a centimeter thick or more.

The dimensions of exotics inspire respect, but not everyone knows what to do with them, how to eat a pomelo. There is nothing complicated in the process, but it is worth considering the features.

How to choose a pomelo

The main difficulty in choosing creates an exotic peel. It is thick, so it easily masks most defects. But you can figure it out.

Types of pomelo

They are classified according to the shade of the pulp:

White. The fruits are like a huge amber-yellow pear, the pulp is sweet.
Pink. Flattened yellow ball, pulp is sweet, super juicy.
Red. The fruits are oval, the peel is pure greens. The pulp is sour with bitterness.

At the official level, there are several varieties of pomelo:

Khao horn - fruit pulp is sweet, whitish; we know it as "Honey";
Khao paen - flattened ball, exotic white flesh, with sourness;
Khao namphung - the fruits resemble a pear, the pulp is sweet, with yellowish;
Khao phuang - the fruits resemble a pear, the pulp is sweet and sour, yellowish white.

All exotics with yellow-greenish skin.
Dense green surface in Thongdi variety. The fruits are spherical, the pulp is sweet, pronounced pinkish.

When choosing, take into account the mass of fruits. For example, yellow pear-shaped should be about 1.4-1.6 kg. Flattened or round exotics - at least a kilogram.

fruit color

Before choosing a ripe and high-quality pomelo, evaluate the fruit peel:

In different varieties, it has a moderate green or yellow-green gamut.
Mandatory uniformity and uniformity of color of the fruit. Let's say a pink or orange "barrel".
Unevenly colored fruits taken from the branch unripe. It also looks like specimens treated with chemicals.
Too bright coloring of the peel creates "chemistry".
Dark areas, burgundy spots, grooves, stripes or numerous dots are a sign of mottling, a disease that devours the fruit.

Brownish dents or burgundy areas indicate internal decay of the exotic. Eating such fruits is dangerous.

What shape should the pomelo be

The fruits may resemble a pear, a flattened ball or a rugby ball (oval). It depends on the type and variety.

Many are sure that you only need to eat specimens with a tapering tip: they are the sweetest. This is true for pear-shaped or oval fruits. Such a configuration cannot appear on spherical exotics, but they are sweet.

Density and elasticity is a sign of maturity

External conditions are not enough. Important factors - the density and elasticity of the fruit:

The density of the fruit is checked by slightly pressing on the peel. Ripe pomelo is characterized by firm flesh, which is felt even through the peel. But after punching, the peel returns to its original position.
The average density or outright softness of an exotic almost always means that it is overripe or stale. That is, it was stored for a long time after harvesting before selling. The taste and texture will be tasteless-"cotton".
Unripe fruits are distinguished by increased hardness without a hint of elasticity.
Often, to preserve the presentation, the fruits are frozen. However, this kills the citrus. After defrosting, the pulp becomes tasteless. Such a fruit is calculated simply: when pressed with a finger, the peel and pulp are strongly pressed through.

The easiest way to check for elasticity is the top. This is the narrowest segment of the fruit, on which the flower was once located. The ideal is dense and moderately hard. If softness is felt when pressed with a finger or the peel does not return to its place, the fruit rots from the inside. It's not worth eating.

Is it possible to choose a pomelo by smell

When choosing an exotic, it is advisable to “smell” it. Especially if it is sealed not in a film, but in a mesh:

A good fruit has a pleasant citrus aroma with a slight bitterness from the peel.
If the pomelo gives off mold, moisture or grass, most likely it has begun to rot.
An unripe exotic does not smell at all.

These nuances differ at a small distance.

It is most pleasant to eat a quality ripe pomelo. It is massive, with a smooth evenly colored skin and a fresh aroma. It springs a little when pressed. The spoiled fruit smells unpleasant, and a dent remains at the place of pressure.

Stop factor when buying fruits

You need to refuse to buy if the peel of the fruit is holistic, but too shiny. Gloss means that it has been waxed for an attractive presentation. The components of the substance are able to overcome even a thick peel and seep into the pulp.

Such exotics are dangerous for children or allergy sufferers.

How to properly clean a pomelo

Cleaning a pomelo is similar to the process with other citrus fruits such as oranges or, but there are features.

peeling

Before cutting the pomelo, remove the peel from it. You can do this with a knife or by hand:

Vertical (top to bottom). On both sides of the fruit, the tops are cut off by 1.5-2 cm. Vertical cuts are made in the peel. The resulting "ribbons" are torn off by hand from top to bottom.
Spiral. An incision is made on the surface circularly from the top, ending at the bottom. The crust is also torn off by hand in a circle, starting from the bottom.
Manually. If there is no knife, the peel is removed by hand.

The peel of the fruit is impressive, 0.9-1.6 cm. Therefore, regardless of the method, it makes sense to cut to such a depth.

Working with pulp

The cleared sheddock is processed as follows:

A white spongy “fur coat” remains on the fruit. It is removed manually or with a knife.
A segment of the former flower is removed from the crown.
The fruit is divided in half, then into smaller parts or immediately slices.
The peculiarity of the pomelo is that each slice must be cleaned of the film. It should not be eaten for two reasons: too dense and bitter.
The slice is placed on a hard surface and the film is opened from the side of the narrow part. Then stretch. It is easily separated from the sides and bottom, releasing the pulp.

The cleaning procedure seems troublesome, but this is an exaggeration. Sheddock slices are much larger than orange ones, there are not so many of them, and a dense film can be removed without problems.

Regardless of the method of peeling fruits, there are common points:

First, the fruit is thoroughly washed, doused with boiling water to remove chemicals or bacteria from the peel. At the same time, it will soften and be easier to clean.
The peel of the exotic is thick, loose, so you can not calculate the depth of the cut to the millimeter.
To clean the fruit, it is better to take a deep container. If the juice flows out, it can be used.

When releasing the pulp from the film, do not press hard on it so that the juice does not flow out.

How to eat pomelo

What the taste of sheddock is like, there is no dispute. This is a sweet and sour grapefruit, but without obvious bitterness.

How to eat a pomelo - everyone decides for himself. The flesh of the fresh exotic is edible. Films around the slices and seeds are thrown away. The peel is suitable for consumption in processed form.

Fresh

Slices peeled from films can be put in a bowl and eat immediately - with a spoon or fork.

But it is better to use them as a component of dishes. The list of everything that can be created from the pulp or juice of an exotic is endless. Traditional dishes are prepared with them, or those where orange or grapefruit are present. Pomelo is put instead of them to get new taste sensations.

Here are some examples:

Chicken fillet salad (meat is grilled or fried in olive oil) with grated cheese, lettuce, croutons and nuts. It will taste completely different if seasoned with pomelo pulp.
Fruit desserts. Any combination of pomelo and other fruits is taken: bananas, kiwi, pineapples, pears, apples. Seasoned with ice cream, whipped cream, yogurt or condensed milk. The dish is especially loved by children.
Pomelo juice is the basis of marinade for poultry meat. Salt, spices are added to the juice: pepper, cloves, cardamom. Chicken or turkey fillet is marinated in the mixture.
Juice is added to traditional fruit cocktails.

Fresh pomelo is never flavored with sugar: this kills the taste of the exotic.

Dried and in the form of dried fruits

Dried or dried pomelo in supermarkets is presented as packed half-moon slices of pulp with a peel. Green, fairly solid pieces with a moderately rich aroma are considered to be of high quality. The taste is sweet and sour, plus a slight bitterness and astringency in the aftertaste.

The product is good in many ways. This is a healthy snack at work and at home. It is pleasant to eat it just like that or add it to pastries, desserts, salads.

In a cool, dry place, it is stored for up to a year, which is especially valuable in the off-season of fresh exotics.

Dried pomelo is three times more caloric than its fresh counterpart (90-95 kcal per 100 g), but is considered a dietary product.

Contraindications or harm are the same as for fresh exotic: individual intolerance or stomach disease. But a slice a day is acceptable.

How to eat exotic children

It is critically important to eat exotics correctly when it comes to children.
Pediatricians believe that pomelo can be given to children no earlier than one and a half years. Especially if mom or dad is allergic.
For the first tasting, a few drops of juice before dinner are enough. If a rash, swelling of the throat, and other alarming symptoms do not appear, the fruit can be eaten two to three times a week.

Before giving a child of any age a pomelo, consult a pediatrician.

For a child under three years old, 50 g of pulp (2-3 slices) is enough, for older children - 100 g.

Processed pomelo dishes

Sweet lovers like to eat sheddock pulp jam. If exotics are brought personally or by friends (that is, not from a supermarket), you can make a blank from the peel. It is a pity for many to throw it away: it has a lot of useful things, it occupies a solid part of the total mass of exotic.

Pomelo pulp jam.
The slices peeled from the films are broken, covered with sugar (two thirds of the mass of the pulp). When everything is saturated with juice, boil for five to seven minutes, cool. Arranged in jars.

Fruit peel jam.
Procedure:

The zest is cut into pieces, poured with water, left for five to six days. The water is changed twice a day.
On the sixth or seventh day, the zest is boiled in water, drained. Boil again and drain.
The peel is poured with a mixture of 250-300 ml of water and 400-500 g of sugar, left for 12-14 hours.
Then bring to a boil, boil over low heat for 22-25 minutes, cool. Repeat three times.

You can eat jam.
The peel is dried, dried or candied and added to baking, meat, fish dishes.

How to store pomelo at home

The peel-fur coat and the immaturity of the fruits make it possible to save them at home. The shelf life of a pomelo is determined by whether there are proper conditions, a whole fruit or a cut one.

For ripening

Almost always, unripe fruits are brought to us: ripe specimens cannot withstand transportation. In order for the exotic to ripen and be pleasant to eat, they create a favorable microclimate:

Fruits need room temperature (+ 18-20 ° C).
You can not pack fruit, otherwise the air flow will be blocked.
Nearby, the presence of other fruits is undesirable: next to them, the sheddock ripens at a record pace.
Store in a place inaccessible to sunlight: from them, the exotic will begin to dry or deteriorate.

The duration of storage and the juiciness of the pulp are increased by lightly rubbing the fruit with vegetable oil and wrapping it with parchment or other paper without printing ink.
After two or three weeks, you can eat ripe fruits.

cut pomelo

In a purified form, exotic retains freshness for two to three days. It is better to pack it in cling film or a plastic container.

It is reasonable to dry the pulp or slices. In a dark, dry place with air circulation (cellar, closed kitchen cabinet), they are stored for months without compromising taste and useful properties.

How to store pomelo in the refrigerator

Exotics are stored in a refrigerator or cellar-type room for up to six months.

The main thing is to provide a temperature background: the more “severe” it is, the faster the fruits will dry out. The optimal mode (+1-9°C) is created in the fruit compartment of the refrigerator.

A freezer for storing a pomelo is not suitable: the defrosted exotic pulp becomes a tasteless "porridge".

Conclusion

A good time to buy a pomelo is January or February. This is the peak of the import of fruits from Southeast Asia. Then they are the most juicy and fresh. However, you should not lose vigilance when choosing.

There are exotics as you like. And experiment in the kitchen, creating culinary masterpieces from familiar dishes.