How to cut pamela. How to clean and cut fruit

The popularity of exotic fruits is growing rapidly due to their availability; today any supermarket can boast an impressive assortment of unusual fruits. Problems arise when the question arises of how to choose and then clean an unusual product in order to appreciate its taste properties. A lot of questions are caused by fragrant citrus - pomelo.

Consumers are confused by its dense skin, white terry layer, films on juicy slices. Some prefer to consume the product like a grapefruit. They cut it into two halves and scoop out the pulp with a spoon. The option has the right to exist, but it is better to use more practical and simple approaches.

Rules for choosing ripe fruit

To get real pleasure from eating a fragrant fruit, you need to learn how to choose it correctly. You should not completely trust cunning sellers, it is better to do it yourself.

Ripe fruit exudes a persistent and pleasant citrus aroma even at a distance. If the fruit does not smell of anything and at the same time it is not even covered with a film, it is not worth buying it.
The color of a quality pomelo is uniform, yellow, slight green blotches are acceptable. Any spots and stripes are unacceptable. They are a sign of stale fruit or non-compliance with the rules for its storage.
Preference should be given to uniform in texture, dense fruits with slight softness. Be sure to try to push the skin on the top of the fruit. If it gives in easily and leaves dents, the pomelo has already begun to rot.
The peel must be uniform on all parts of the product. If local thickenings are found, this indicates a violation of the conditions for keeping the fruit.

How to clean a pomelo to do it quickly and correctly?

Owners of strong nails and strong fingers are able to peel the dense peel of the pomelo without additional tools. Everyone else will have to arm themselves with a small sharp knife.

Fruit processing can be carried out by one of the following methods:

Thoroughly wash the fruit under cool running water, dry it, cut off its top. With the tip of the knife, we begin to lead from an arbitrarily chosen place on the cut in a spiral down. We pick up a piece of peel with our fingers and remove it from the surface with one flap. If the pomelo is ripe, this should not cause any problems.

We also wash and dry the fruit, make a cut at the top. We make several deep cuts from the top to the bottom. The more of them, the easier it will be to clean. Remove the petals with your fingers.

After pre-treatment, we divide the fruit core into separate slices. They are covered with a dense film that you should not try to clean with your nails. It is better to cut each element in the narrow part along the border of the slice, open it and carefully turn it out. The film will not linger on the lower part either, the main thing is not to tear, but carefully separate it from the grains.

Features of a pomelo that you need to consider when using it

Unlike grapefruit, the fruit is very sweet, so it is highly recommended not to sprinkle it with sugar or water it with honey. From this, its taste will only suffer. If the fruit is bitter or very sour, it is better to throw it away. A ripe pomelo can only be moderately sweet and fragrant.

The pulp of the fruit can be used not only as a dessert on its own. Connoisseurs actively add the component to salads, and not only fruit salads, they prepare sauces and dressings for fish, poultry, and meat. The main thing is not to use too many spices, otherwise the charm of the product will be lost against the background of their sharp aromas.

Many compare pomelo to grapefruit or orange, trying to use them as substitutes for each other. In fact, it is absolutely different fruits, with its own characteristics and unique properties.

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 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 flesh 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.

On the official level pomelo has several varieties:

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 ones 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- density and elasticity of fruits:

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's best to eat 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 is removed from the crown former flower.
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. Cooking with them traditional dishes or those where orange or grapefruit are present. Pomelo is put instead of them to get new taste sensations.

Here are some examples:

Salad from chicken fillet(meat is grilled or fried on 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 there is no rash, swelling of the throat, other anxiety symptoms, 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 slightly rubbing the fruit. vegetable oil and wrapped 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 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. Optimal Mode(+1-9°C) 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

good time buy pomelo - January or February. This is the peak of fruit import 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.

Probably many people have seen such a fruit as pomelo in the store (by the way, he the biggest among citrus fruits), but did not dare to buy. One day I made up my mind and I don't regret it. Now I buy it all the time!

It's hard to convey how much delicious fruit . He reminds me grapefruit, but not so bitter and juicy. And the color of the slices is like lemon. Don't worry, it's not dry at all, it's just juice from it. does not flow down the chin. Due to this, it is very convenient to peel it into slices (consisting only of pulp) and eat. It tastes sweet and sour, you will lick your fingers!

Pomelo is not only tasty but also very useful fruit . Like all citrus fruits, it contains vitamin C and also rich vitamins B1, B2, B5, beta carotene, and such minerals how calcium, potassium, iron, phosphorus, sodium. Due to his low calorie(25-39 kcal per 100 g of pulp) it is recommended by nutritionists.

Stand around 90 rubles per kg. Usually one pomelo weighs a little more than 1 kg. One person simply cannot eat such a bomb at a time! Moreover, this fruit very satisfying.

When choosing a pomelo be sure to pay attention to its smell: it must smell strongly of citrus. Also, to the touch, it should not be like a stone, but not too soft (most likely overripe), but elastic. Although the color of the ripe fruit fluctuates between green and yellow, I only choose yellow fruit, so it is more likely to buy a ripened fruit. pomelo season- the end of winter.

Pomelo is very thick peel, just like that you can’t clean it with your hands (unless of course you are a superman). Therefore, I will show a way how you can quickly get to the yummy.

In fact, pomelo is very easy to clean:

1. First you need to remove the mesh and protective film, in which the fruit is usually packed. Wash it.

2. Put on a board or plate and cut off the lid on top (you may not cut it off).

3. Then, gently, without touching the pulp (you will feel it with a knife, it is harder), make 4 cuts with a knife over the entire surface of the peel.

4. Pick up the resulting corner of the peel from above and remove it. Do the same with the remaining corners.

5. That's not all! You can see that in the middle of the pomelo there is a through hole. We put two thumbs and tear the fruit into two halves (sounds brutal, but this is a proven technique).

6. Now you can tear off the slices and peel them (they are very easy to peel, unlike other citrus fruits).

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 by far more than 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 of the 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.

Pomelo is a large citrus fruit that recently appeared on supermarket shelves, and as a delicacy to ordinary person got even later. Initially, it could only be tasted in restaurants as part of some kind of fruit salad. And this novelty is on your table, but few people know how to handle it. And the first problem you face is how to properly clean the pomelo in order to appreciate the taste of the juicy center.

What is a pomelo and how to choose it correctly

Many consider the pomelo to be a type of grapefruit. But this is an erroneous opinion. Firstly, the size of this citrus is much larger than that of a grapefruit. In his homeland, in China, fruits reach a weight of 10 kg, although in our stores, basically, no more than a kilogram is sold. Secondly, the peel of the pomelo is much thicker, and the fibers are larger, and it tastes much sweeter than its more famous citrus brother.

In addition to the fact that the pomelo is very tasty and juicy, it is also quite useful. Due to its low calorie content, it is excellent for the diet. diet food. It is also able to reduce high blood pressure, and on its basis in Malaysia they make all kinds of syrups that help with coughs, bronchitis and asthma.

In order to buy a delicious and ripe pomelo, you need to remember a few simple rules:

pomelo should have a bright yellow color;
the peel should be dense and shiny;
the greater the weight of the fruit, the juicier it is;
the aroma indicates the ripeness of the pomelo.

You can store the purchased fruit for no longer than a month, and in a purified form - about 3 days in the refrigerator.

How to properly peel a pomelo

When peeling fruit, you can use any method that is convenient for you. You can peel a pomelo just like a regular orange or grapefruit. Remove the peel with your hands, and disassemble the fruit itself into slices. Or just cut it into rings.

There is also a classic method of citrus cleansing, which is used in its homeland. To do this, you should arm yourself with a knife, a cutting board and a bowl where you will put the peeled slices.

First of all, wash the pomelo warm water. Place it on a cutting board and cut off the top. The peel of this fruit is quite thick, so do not be afraid to cut too much.

After that, make cuts along the entire length of the citrus. Here you need to be careful not to hurt the pulp. Set the knife aside and use your fingers to remove the skin where the incision was made. In front of you is a fruit that appearance resembles an ordinary orange, and is similar in color to a grapefruit.

Next, we clean it from the excess white film and break it into slices. They also need to be cleaned, otherwise the taste of the fruit will clog the bitterness from the film. Here again you need to take a knife and cut off the seam that connects the film on each slice. After that, the skin can be easily removed by hand. Put the peeled slices in a pre-prepared bowl.

In this way, you can peel not only pomelo, but also grapefruit, and some varieties of oranges with a thick skin.

If you want to get juice from a pomelo, first pour boiling water over it or put it in a container with hot water. Then, with pressing movements, roll the citrus on a flat surface. Cut across into two halves and squeeze out the juice. The manipulations carried out will allow you to get much more juice than if you just cut and squeezed.

Peeled fruit can be eaten just like that, or it can be used in various vegetable and fruit salads. Juice is drunk as pure, and diluted with water, adding honey or sugar. You can also evaporate it with sugar and get a sauce for any dessert. Juice will be appropriate as a dressing for vegetable and fruit salads.