It is not for nothing that the pomelo is called "the king of citrus fruits." Its truly gigantic size, pronounced aroma, juiciness and sweetness confirm the right of this exotic fruit to such a high title. The pomelo can be as big as a soccer ball, or as small as a large grapefruit. The color of the peel varies from dark green to coral or bright yellow, the thickness of the peel also varies - it all depends on the hybrid. But whatever the pomelo is, it still needs to be cleaned before use.
Instructions
Step 1
Choose fruits that are hard and hard. Before you start cleaning them, rinse the peel well under running water.
Step 2
Method 1
Take a sharp knife, in a spiral at an angle of 45o, peel off the fruit. There will be a small indentation at the top of the pomelo. Place the thumbs of both hands in it and pull the fruit in different directions. Pull until it "splits" into two halves. Divide each in the same way into as many segments as possible. Use your fingers to peel off a thin film from each segment. After that, separate the pulp and eat it this way or use it according to the recipe.
Step 3
Method 2
Cut the pomelo lengthwise into four equal segments. Take a quarter of the pomelo in your hand, insert a knife between the peel and flesh of the pomelo, and cut the peel and membranes away. Insert a knife in turn into each wedge and cut out the pulp, leaving the thin but very bitter membrane intact. Repeat this operation for each quarter of the pomelo.
Step 4
In Thailand, fresh pomelo is often eaten with salt and chili. In all recipes with a “citrus note”, you can safely replace the pulp of a grapefruit with the pulp of a pomelo, it's not for nothing that this fruit is sometimes called the Chinese grapefruit.
