How to cut a pomelo on a festive table. How to clean a pomelo: useful tips

16.01.2016 Vladimir Zuykov Save:

Hello, Dear friends! Today, as I promised, I will tell you about one very interesting fruit. His name is pomelo (also called pamelo). You probably have a question: what kind of fruit is this? I didn't even know about it until a couple of years ago. But on a raw food diet, you can’t try anything!

Now I will tell you what a pomelo is and how it is eaten, where you can buy it, how to choose a ripe fruit, how to peel and cut it. In general, the article will be clean practical plan. Photos are also attached to make everything clear.

What is a pomelo and where to buy it?

To begin with, pomelo (pamelo) is a fruit from the citrus family, and the largest of their representatives. I myself was shocked when I met a pomelo with a diameter of almost 20 cm on the market! Such a fruit weighed 2.5 kg. Tell me, have you ever met such a hefty citrus?

The pomelo itself is a hybrid of an orange and a grapefruit. Outside, it has a yellow peel, and under it is a white "cotton" layer like a grapefruit. As you will see further in the photo, this layer is quite thick.

This is very good, because the thick skin protects the fruit pulp from possible external chemical treatment. In general, the fruit itself is sealed in cellophane on the outside, and there is also a mesh on the outside. This is for better transportation. After all, they bring it to us from China.

What I liked is that the pulp of the fruit is very sweet, not sour at all, as is typical of all citrus fruits. By the way, the flesh is yellow or light yellow, but it is always not juicy. Don't worry, it's normal and it should be.

It is the pulp that is good for health, and then they eat it. It is very tasty and soft, but does not splatter. Therefore, you need to eat it like that, and not make juice.

You can buy pamelo in the market from exotic merchants or in a supermarket. The fruit costs a little more than other citrus fruits, but in general, it is somewhere the same. It's easy to recognize a pomelo. It is always of impressive size and is wrapped in a net, usually red.

Okay, I think it's clear. And now I will share my secrets for choosing a ripe pomelo so that it does not disappoint you after the purchase.

How to choose a ripe and sweet pomelo?

We sell pomelo fruit from Honey Pomelo. He is a little bit elongated at the tail. I will talk about this example.

1. When I buy a pomelo, first of all I pay attention to the size of the fruit. They are not very large, a little over 1 kg in size. So, never take such small ones, even for testing. You will not like it because it will be dry and tasteless. A pomelo by weight should be at least 1.5 kg, and be weighty in itself.

2. Next, I look at the peel. It should be smooth, without damage and green spots. You can still see it through the mesh and the film. Ripe fruit has a yellow peel, but not greenish at all. This is a common mistake, because half of them are exactly unripe and have a greenish skin.

Sometimes I pull at random people who choose this fruit with me. I show which one is better to take so that it is tasty and ripe. It would be necessary to take money from them for a consultation on the choice of citrus fruits. What do you think?

How to clean a pomelo and cut it?

Buy ripe pomelo- that's half the battle. Now it needs to be properly cleaned and eaten. Here, too, there are tricks and subtleties.

First, the fruit must be cleaned of mesh and cellophane and washed well. warm water. You need to clean the pomelo with a knife, in a circular motion. No need to cut it in half as was the case with the avocado. It turned out like this:

It is better to throw away the skins and not use it for something else. In general, many people experience disappointment when they first peel the fruit from the peel and internal "wool". It seems that I bought a large fruit, but when I cleaned it, there was almost nothing left. Friends, it's true that at least 45% is waste. But he is worth it!

After the fruit is cleared of white "cotton wool", divide it with knives in half somewhere in the place where the slices are fastened. I got it like this:

Now we break off the slices one by one. You can't eat them yet. First you need to clean off the white film. To do this, I use a knife, prying off the skin and removing it. Get it like this:

How to use and store pomelo?

You can store pomelo without damaging the peel for several months after purchase. Putting it in the refrigerator, nothing will happen to it during this time.

But if the fruit is already peeled, then it is better to eat it immediately. Once I cleaned a broom and left it in the air for several hours. As a result, the remains of white cotton wool on the inner film became coarse and the fruit was difficult to peel. To prevent this from happening, because the fruit is large, I began to eat it together with Fields at a time.

I think my secrets for choosing a pomelo will be very useful to you. Save the page to social network, share the material with your friends, hardly anyone will tell them this. Well, what are the questions or wishes on the article? What other fruit should I write about in a couple of days?

Subscribe to blog updates– there are many more interesting articles ahead!

Pomelo refers to exotic fruits from Southeast Asia. Today it can be found in every supermarket and in every market. But in Russia, not everyone knows how to clean a broom. Its insides are even eaten with spoons.

Although you can choose one of two ways of simple cleaning, and use neat slices:

Vertical cleaning. First, they get rid of the tops of the pomelo, that is, they cut off the rounds from the bottom and top. Next, the peel is cut longitudinally, as if separating tangerine slices. The thickness of the incision should be one and a half centimeters. You need to peel from the top, pull the peel down.
Spiral. The fruit is slightly incised on top, continuing further down the spiral. Then the peel is torn in the lower part, being removed along the circumference.

Tip: since the peel of the pomelo is quite dense and thick, special efforts will have to be made in any chosen method. After removing the skin, you can see a white spongy layer, which also needs to be carefully cleaned with a hand or a small sharp knife. You can clean the pomelo using a special knife, which is used to clean apples and pears.

Inner part

After cleaning the pomelo, they get a fruit that looks like a tangerine, only larger. At the top there is also a former flower, getting rid of which, the delicious exotic is divided first in parts, and then in slices.

Next, you should clean the parts of the fruit from dense membranes. This is best done on a cutting board, cutting off the narrow part in the middle with a knife. The membrane pulled to the side is removed on the sides along with a white layer at the bottom of the lobules. Now perfectly peeled fruits are not ashamed to be served to guests, beautifully laid out on a tray or platter.

Choice of citrus

Often sellers want to sell the product as soon as possible, therefore, in order to avoid a poor-quality product for the table, it is better to trust yourself and be guided by certain tips:

Tip 1: If you do not feel the bright aroma of citrus fruits, you should not take such a fruit, it has not yet ripened.

Tip 2: If you see specks or stripes on the pomelo skin, this indicates that the fruit is old or that the proper rules were not followed during its storage. Quality citrus has a yellow uniform color.

Tip 3: Smooth-textured, firm fruits are preferred, with only a little noticeable softness. Before buying, you should check the top of the fruit by pushing the skin in this place. With ease of pressing and the remaining dents, it is better to refuse the product, it begins to rot. An excellent pomelo, if you squeeze it, it springs in your hands, it is easy to clean it.

Tip 4: Any part of a pomelo usually has a uniform peel. With noticeable thickening in some places, it is clear that the fruit was not stored as required, and it is better to refuse it.

Tip 5: Don't store for a long time fruit in the fridge. It can be put there in rare cases, if it has not been eaten in two days, which the pomelo was at room temperature, when it can become noticeably softer than expected.

Useful qualities of pomelo:

fresh fruit has the ability to stimulate immune system and bring it back to normal.
it is an excellent antioxidant and a general strengthening product for the body, which has fat-burning properties, which are so necessary for losing weight;

kefir mixed with pomelo pulp will serve as an excellent mask for the face and neck;

to one piece of fruit, you can add a teaspoon of honey and lemon juice in the same amount, the mixture can give your face a healthier and fresher look.

Quick cleaning

How to properly clean a pomelo if you have little time, for example, guests are on the doorstep:

cut the upper and lower poles of the fruit with two horizontal lines;
if the peel is too thick, you need to grab 2 centimeters;
lengthwise, from top to bottom, the peel is cut directly, the flesh should not be damaged;
the peel is peeled off with your fingers, you need to clean it from the top pole.
when it comes to the core, a section of the flower is removed;
accurate separation of the slices is carried out with a knife;

a white film is removed that envelops the pulp; for this, a slice is thinly cut in the middle at the top;
gently remove the membrane with your fingers without disturbing the pulp.

How to make jam

Note to the hospitable hostess:

Before cooking, the zest of the fruit is placed in a container with water, where it is kept for 5 days.
Every day in the morning and evening merges old water and poured fresh.

The peel is boiled, after which the water must be drained again, then the manipulation is repeated.

300 milliliters of water will require 0.5 kilograms granulated sugar, all this is added to the peel of citrus.

Then you should hold the mixture for another 12 hours to infuse and the peels are saturated with sugar and moisture.

Next, the mixture is boiled, after which the fire is made weaker, and the jam is boiled for 20 minutes, cooled and boiled again. This is repeated 3 times.

After that, a test is done. If the hostess is satisfied with the taste, you can brag to the guests and make a lasting impression!

On the shelves of modern stores you can find the most unusual and unusual fruits for our climate. Many pass by them only because they do not know how to properly peel outlandish fruits. For example, a pomelo scares with its size and skin density.

Few people know how to quickly get rid of all this terry layer and dense films covering the fragrant pulp. As a result, very few people know what juicy citrus tastes like. The process of choosing a ripe fruit also raises many questions.

How to choose the right pomelo?

Pomelo has a refreshing and delicate, but rather specific taste. If you also choose an unripe product, you can delete the product from your diet for a long time because of a bad experience. When choosing a fruit, you should be guided by simple criteria:

Fresh and ripe citrus exudes an appetizing aroma even at a distance. If the component does not smell of anything, it has not yet ripened or was stored incorrectly (for example, it was frozen).
Do not purchase fruits wrapped in cling film. This technique does not increase their shelf life, but it is often used to mask problems (for example, a stale smell or its complete absence).

Tip: After the fruit slices are mined, it is recommended to hold them for a little fresh air. They will dry out a little and then the films will come off them without problems.

The color of the pomelo can be light yellow with slight green blotches or green (depending on the variety). There are also products similar to grapefruits, almost orange in color. The main thing is that there are no spots and stripes on the surface, they indicate a violation of the storage and transportation conditions of the product.
The texture of the skin should be uniform and firm. Some prefer to buy softer fruits, believing that they are easier to peel. In fact, if dents remain on the skin of the fruit after pressing, it has already begun to rot.
Be sure to feel the pomelo from all sides. It is better to refuse fruits with local thickenings of the skin, they could be grown or processed incorrectly.

The shelf life of the fruit at room temperature is 2-3 days. After that, it should be put in the refrigerator. But even there it should not lie longer than 1-2 days. It is best to consume and use the fruit as soon as possible after purchasing it.

The main methods of cleaning pomelo

If desired, a large fruit with a dense peel can be peeled with your fingers.

But it's better to be armed sharp knives appropriate size and the following steps:

We cut the peel on the fruit at both poles, about 1 cm each. We draw the edge of the knife along the surface of the peel, moving in a spiral. No need to try to get to the pulp of the pomelo, just cut into the dense part of the skin. We reach the end, put down the knife and pull the skin, also starting from the top. If the fruit is ripe, the skin will come off with white pulp like shavings.
There is another method similar to the previous one. We do everything in the same way, but we cut the skin not in a spiral, but vertically, from the upper pole to the lower one. Then we also remove the skin, which will not be difficult.
If the product immediately goes into food, it does not even have to be cleaned. Just cut the fruit across, take a teaspoon and extract the juicy edible part. True, the method is not very economical, a lot of juice and pulp will remain on the films.

The edible part of the fruit is represented by closely adjacent slices. They are wrapped in a thick film, and they also need to be cleaned. To do this, first we separate all the components from each other. Then we take a small knife, with which we cut off part of the film from the thinnest section of the slice (the one with which they are connected in the center). It remains to unfold the film, turn the product with the pulp out and remove from the base. All manipulations should be carried out over a clean container. Pomelo is a very juicy fruit, the juice of which is better to collect and drink than to wash it off from all surfaces.

The fruit that has reached maturity is not at all like a grapefruit, as many people think. It is sweet and fragrant and should not be sprinkled with sugar or sprinkled with honey. If you are still unlucky and the component does not have that amazing taste, it is better to use it for making a fruit or vegetable salad. The main thing is not to use sweeteners that destroy useful material in the pulp.

I really love citrus fruits, so the more fruit I bought, the more joy he calls me. Once in Israel, I saw a hefty grapefruit, already reached for it, and only then realized that it was a different fruit. Pomelo, or as it is also called sheddok, is no longer an exotic fruit on our shelves, but not everyone knows how to cut it.

How to choose a pomelo

Before you buy a pomelo, it is important to carefully examine the fruit. Since this exotic fruit is delivered to us from Asia (and this happens far from one type of transport), the first thing you should pay attention to is the absence of mechanical damage. In addition, the peel of the pomelo should be:

smooth, without processes and depressions;
uniform color (there is a ruddy barrel);
hard and dense;
without ring marks.

The uneven color of the peel indicates either an early removal of the fruit from the branch, or cultivation with excessive mineral dressing.

The weakest point of the pomelo is the tip. The elastic upper part speaks of excellent palatability, but a significant punching of the top indicates rotting from the inside.

How to cut a pomelo

Before you start cutting the pomelo, you need to wash the purchased fruit. First, the top of the fruit is cut off. The peel is very thick, about 2 cm, so do not worry about accidentally damaging the pulp when cutting the pomelo.

After cutting off the upper part, you need to cut the fruit several times along the entire length. The incisions should be small in depth, up to 1 cm. By the way, instead of a longitudinal incision, you can make a spiral incision from top to bottom.

After all the manipulations, you can peel the pomelo from the peel, it is removed quite simply. Inside the fruit contains orange slices, only larger in size. From the top you need to remove the place former flower, and then divide the pomelo into slices.

As in grapefruit, pomelo has a white layer and veins, they are cleaned in the same way. Each of the lobules has a dense membrane, it must be removed. Properly peeled, and most importantly, ripe fruit does not have a bitter aftertaste.