Exotic fruit pomelo taste and appearance resembles a hybrid of orange and grapefruit. Taking the best of both the relatives of citrus tribe, pomelo - a source of vitamins and fiber, perfectly quenches thirst and taste in its pure form, and in a variety of dishes. Weight of the fruit giant sometimes up to 10 kilograms, but local fruit stalls such instances rarely come across. Before you feast on exotic, it should be properly selected and cleaned from the solid peel.
1
The size of ripe pomelo should significantly exceed the oranges and grapefruit - it is the largest citrus fruit among.
2
Peel - smooth, shiny, slightly soft pressure sensitive (due to the dense white layer inside). Skin color ranges from pale green to yellow. And most importantly - smell the fruit. Ripe pomelo very flavorful.
3
When selling pomelo often packed in a special mesh, and its rind is treated with a special chemical solution to a long-term storage. So before you clean the fruit, be sure to rinse it thoroughly.
4
Pomelo cleaned quite easily. One has only to make an incision with a knife his thick pelt, and then clear it will not be difficult even just your hands. By the way, do not throw away the peel, because from it you can cook wonderful candied fruit or marmalade.
5
Peeled fruit should be divided into slices and remove the dense white film. They are removed very easily - the dense cores of give in "undressing" with little or no difficulty. In quality pomelo flesh color varies from bright red to yellow.
6
Lovers of "Fresh" when meeting with pomelo will be disappointed - for juicing citrus, this is not appropriate, it is for this rather dry. But for fresh consumption or as an additive to various salads - the fruit fits perfectly.
Thanks to its beneficial properties, the pomelo is part of many cosmetic products. Also, it is often used as a dietary product. And cooking is particularly relevant in the various pomelo salad of seafood.
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