Traditional recipes

Best Pomelo Recipes

Best Pomelo Recipes

Top Rated Pomelo Recipes

This fizzy blend of citrus and pear is super refreshing and so easy to make.This recipe is courtesy of LaCroix.

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this salmon tataki. Tataki, a Japanese method of preparing fish or meat by quickly searing it over high heat, is the perfect way to make a healthy, quick, and easy dish.Click here for more Dish with Diane: Chef Inspired Healthy with Michael Ferraro. Or click here to watch the video.

My father is a man of infinite patience. Believe me, I know — I tried his. And while there aren't many recipes that make up his culinary repertoire (rotelli with ricotta and tomato sauce was actually a pretty satisfying classic), the one he's most known for is the quintessential demonstration of that patience — citrus salad.Walk into the kitchen on a weekend during the winter, and there he'd be, sitting at the table next to two boxes of grapefruits and oranges that my grandfather had sent from Florida, peeling each piece of fruit with a paring knife, the long peel most times hanging down to the floor in one long piece like some crazy citrus curlicue pig tails. Not only would he often cut off the peel in one piece time and again, he'd then somehow perfectly divide each orange and grapefruit segment, keeping them virtually all intact.And when he was done, there would be several containers of orange and grapefruit salad sitting in the fridge, each one half filled with the delicious juice that would form when the two fruits mixed. It's really such a simple fruit salad. Almost equal parts grapefruit and orange, but usually a bit more grapefruit. Tart, sweet segments bursting in your mouth together unlike how you ever really eat either fruit. No bitterness from the pith! And cold! This treat requires nothing else. No sugar, nothing. Sure you could add a touch of mint, but you really don't need it. In the summer it's a refreshing treat, and in the winter it reminds you of warmer times. For years, I reaped the benefits of his patient work without trying my own hand at it.So in the past few years, I've taken a stab at it myself. Now it's not like I don't have any patience, or am without knife skills. But no matter how many times I try, I just can't get all the segments to be as perfect as he does. So recently, I asked him about his philosophy and technique. "I've actuallly stopped peeling with the paring knife — it actually tends to remove more of the fruit and it takes too much time, but you know, I've had quite a bit of time to practice this."He's right. A few decades, in fact. So to try to accelerate the process and introduce my own touch to the salad's flavor, I've added pomelo to the grapefruit and orange, which is much easier to segment. Funny for how long it takes to make, how quickly it disappears.Click here to see more Sweet and Tangy Citrus recipes.


What Are Pomelos?

Pomelos are grown commercially in Thailand (where it's known as "sum-oh") and throughout Southeast Asia, China, Mexico, and regions of southern California and Florida. Native to Asia, it's one of the original non-hybrid citrus fruits used to cultivate most commercially available varieties. The grapefruit, for example, is a cross of pomelo and sweet orange. The pomelo's size — they can get as big as a basketball and weigh up to two pounds — earned it the moniker "King of Citrus Fruits." Its scientific name, citrus maxima, translates to "greatest citrus."


Latest Research

In recent research, it was demonstrated that bioflavonoids found in pommelos may reduce the risk of leukemia. Spermidine, according to laboratory studies, found in sperm, grapefruit and pommelos, may slow the aging process by creating a more efficient environment for human cells to live longer. Pommelos are rich in vitamin C which increases acidity in the urine which may assist in reducing urinary tract infections. Vitamin C has also been found to boost the immune system. Pommelos are also high in potassium which has proven beneficial effects on heart health and blood pressure.Prep Time: 5 minutes

Pomelo Juice Recipe: How to prepare

INGREDIENTS

  • 1 Pommelo
  • 1 cup Coconut meat (or coconut milk or juice)
  • 1 Banana
  • 2 cups fresh baby Spinach (or any other leafy green)
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 20 oz.

PREPARATION

  • The taste of the pommelo, like the grapefruit, complements other citrus fruit as well as tropical fruits such as coconut, kiwi and mango.
  • I discard the pith and rind of the pommelo - too bitter for my taste, but edible and full of nutrients!
  • Great recipe for a smoothie as well!

Pomelos Are Like Grapefruits on Steroids

You know the feeling when you think you've at least heard of every type of fruit in existence and — BAM! — one comes out of left field, surprising and intriguing you. Then you wonder how many other fruits there are that you don't know of.

Well, we're going to tell you about one of those fruits. It's a giant citrus fruit called the pomelo (also spelled pummelo). And the best news of all is it's freakin' delicious.

What Is a Pomelo?

The pomelo is actually one of the oldest citrus fruits. They're considered ancestor fruits because many other citrus we have today is derived from the pomelo. The largest member of the citrus family, the pomelo is native to southeastern Asia (including all of Malaysia and Fiji where they grow wild on the riverbanks) and they're typically eaten on celebratory occasions like the Moon Festival.

The first seeds were likely brought from Asia to the New World in the late 17th century. Today pomelos are cultivated in tropical regions worldwide, including California and Hawaii, where it's known as jabong.

Pomelo is generally milder and less tangy than grapefruit, though it's bigger — way bigger. The average pomelo can be about 12 inches (30.5 centimeters) in diameter, though much of that is pith inside. Pomelos are teardrop-shaped and have a green or yellow skin and pink or yellow flesh, and they're known for their extra-thick pith and mild taste. Its flesh can be eaten raw and its rind is typically dried and candied.

"It tastes very similar to grapefruit," says chef Darrell "DAS" Smith, who's cooked for everyone from first lady Michelle Obama to Oprah Winfrey. "Sweet and bitter. The skin is kind of tough, [but] it peels it like an orange."

What Are the Health Benefits of Eating Pomelo?

Pomelos are an excellent source of vitamin C and can provide up to 400 percent of the recommended daily allowance. And like other citrus fruit, pomelo is low in calories (one is about 230 calories) and contains an ample amount of fiber, potassium, copy, thiamine and protein.

Because of the pomelo's high fiber and protein content, the fruit can help promote weight loss by helping those who eat it feel full for a longer amount of time.

If you're looking for a source of natural antioxidants, then consider the pomelo the gift that keeps on giving. The fruit contains lycopene (typically found in tomatoes), which helps fight the good fight against chronic diseases by reducing inflammation while repairing cell damage. As if you needed another reason to love these wild fruits, a 2018 study found the pomelo peel suppressed sarcoma cancer cell tumor growth in mice.

Like the grapefruit, however, there is a small risk of drug interactions with pomelos through the inhibition of "cytochrome P450-mediated metabolism" in anti-hypertensives and anticoagulants. Limes and Seville oranges have the same risk of interaction.

How Do You Eat a Pomelo Fruit?

First, you need to know how to pick one out. Pomelos are in season between the months of November and March, but you'll likely have to venture to your local Asian or Latin grocery stores to find them. Ripe pomelos are heavy, firm and yellow to pale green in color (with blemishes to be expected) and can last up to a week in the refrigerator.

"It's best with sugar sprinkled on top," Smith says, explaining how the fruit's sweet natural flavors are extracted when sugar is added. Eating the dried, candied skin of the pomelo is a common way to enjoy the massive citrus fruit, while others simply eat the flesh as you would a grapefruit.

However, one of the best things about pomelo is its versatility. Toss it in a fruit salad or use it to make marmalade. You can also juice several and replace it in recipes that call for grapefruit juice. Or just sub it in where recipes call for grapefruit or oranges. If you want a more outside-the-box way to eat the fruit, chop it up with fresh garlic, bell peppers, jalapenos, cilantro, scallions and a dash of salt for some fresh pomelo salsa.

Peeling a Pomelo

To peel a pomelo, you need a sharp paring knife and a cutting board.

  • Find where the pith meets the flesh and slice off the top and bottom of the pomelo.
  • Trying not to cut the flesh, score four cuts in the peel from top to bottom.
  • Peel off the skin. Pro-tip: Save it and make your own candied pomelo peel treats.
  • Cut the peeled pomelo in half and remove the wall membranes from each segment with your paring knife.
  • Sprinkle with sugar or salt and enjoy.

In the Meizhou province of China, many people believe that pomelos can ward off evil spirits when peeled the right way.


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Pomelo Chicken Recipes

I tend to cook chicken in salty, savory rubs and sauces because that’s what I grew up with, but something to be said for pairing chicken with a bit of sweetness. These pomelo chicken recipes highlight how deliciously sweet and citrusy chicken can be.

Thai Pomelo Chicken Salad

You are sure to love this Thai pomelo chicken salad dish. Like the earlier salads, this recipe has spicy, savory, and sweet flavors, which all taste even better when tossed with the chicken.

Baked Chicken Wings with Pomelo Sauce

All of the wine lovers out there who are tired of the same old buffalo sauce coating, mix things up with these baked chicken wings with pomelo sauce. While this dish is difficult to make, the explosion of flavors included in it makes it worth the work. Crunchy, sticky, sweet, and spicy, these wings taste heavenly!

Soy Sauce and Citrus Marinated Chicken

This super simple soy sauce and citrus-marinated chicken flawlessly blends sweet and savory with some Asian-inspired flavors and ingredients. Marinate the chicken overnight in a decadently delicious marinade with garlic, ginger, pomelo, soy sauce, and white wine vinegar. If that wasn’t enough flavor, the recipe also instructs you on making a killer dipping sauce.


Jus Jeruk Bali - Pomelo Juice

Pomelo is the largest fruit in the citrus family. One pomelo can easily weigh up to 2 kilograms, sometimes even more. And you will definitely need a knife to remove the rind, since the rind and the whitish membrane that envelops the flesh can be as thick as an inch! The only edible part is the flesh, and the whitish membrane is really bitter, so try to get only the flesh as best as you can. Pomelo can be enjoyed as is, much like one enjoys grapefruit. It is also commonly used in salad, especially as part of yee sang during Chinese New Year, and also common in Thai yam som o salad, both are tasty and deserve a recipe posting of its own, but today I want to do something really simple, pomelo juice.

Jus Jeruk Bali - Pomelo Juice

This is a recipe of my own, and I based it on lemonade. So if you know how to make a lemonade, you will be very familiar with making this pomelo juice. To get the juice from the pomelo, I use a blender since there is simply no citrus squeezer big enough in the market for a pomelo. Next must have ingredient is simple syrup, mine uses a 2:1 sugar to water ratio. How much syrup to use will really depend on the sweetness/sourness of each pomelo, so use the recipe only as a guidance, you may need slightly more or slightly less. The rest of the ingredients are just water and ice cubes, simple. The result is a really refreshing drink, with the color of blushing pink! I think if you serve this in champagne glasses, with some mint sprigs to each glass, it can easily work as a signature wedding drink, don&rsquot you think? ♥


Mango Pomelo Sago Dessert (杨枝甘露)

One of the best things to eat on a hot and humid day is this yummy Mango Pomelo Sago. I first tried it years ago in a small desserts shop in Chinatown and it has remained one of my favourite desserts till today. I’ve had this dessert many times but it was only recently that I tried making it and it’s such a refreshing treat to prepare at home.

Pomelos are one of the sought after fruit besides mandarin oranges during Chinese New Year. The Chinese for pomelo ( 柚 y óu ) sounds like ‘to have’ so they symbolize continuous prosperity and abundance of good fortune.

This dessert is a good way to make use of leftover pomelos. The bittersweet taste and ‘crunch’ of the pomelo sacs complement the soft and sweet mangoes perfectly. If you can’t find pomelos where you live, substitute with grapefruit.

Any ripe mangoes can be used but note that the type and quality of the mangoes will affect the taste and color of this dessert. I made this with both Australian mangoes and Thai honey mangoes on separate occasions and find that the former produces a darker and more intense color and also a sweeter tasting mango puree. Taste-wise, I’m partial to sweet mangoes and not the sour ones.

If you’re using more than one variety of mango, blend the sourish mangoes for the base and reserve the sweeter ones as topping.

From left: Australian mango, Thai honey mango

Milk is added to give the mango sago pomelo dessert a creamy consistency. Common choices of milk include evaporated milk and coconut milk. Fresh milk and condensed milk may be added too. The ratio of mango puree to milk will also determine the final taste so adjust the amount if necessary.

It is very quick to prepare this dessert once everything is assembled. Are you ready?

Prepare sago pearls. Put a small pot of water to boil. Once boiling, add the sago seeds. Lower heat and cook for around 10 minutes. Turn off the heat and allow the remaining heat to finish cooking the sago seeds. When the sago seeds turn translucent, ladle up and place them in a bowl of water till ready to use. Submerging them in water stops the cooking process and prevents them from clumping. Refer to this post for detailed instructions on how to prepare sago pearls.

Cut the pomelo. Slice off the top of the pomelo. Make vertical slits (about 1/2 inch thick) along the sides of the pomelo. Using your hand, peel off the skin working from the top to bottom. Peel away the white membrane from 3 wedges of pomelo and remove the pomelo sacs. Loosen the sacs with a spoon and set aside.


Cut the mango. Make vertical and horizontal slits on the mango “cheeks” without breaking the skin. Scoop out the cubes with a spoon. Reserve some of the cube mango (about a quarter) and set aside for use as toppings for the dessert.


Blend. Place the mango cubes, evaporated milk and ice cubes into a blender. Blend for a short while till smooth. I did not break the ice completely as I wanted some crushed ice cubes inside the dessert. You may replace the ice cubes with water if you wish to chill it in the fridge.


Combine. Pour pureed mango into a large bowl. Strain cooked sago seeds with a small sieve and add into the mango puree. Add the pomelo sacs and 3 tbsp of sugar syrup (or to taste). Reserve some of the pomelo sacs for topping. Mix well.


Divide. Ration into serving bowls and top with reserved mango cubes and pomelo sacs. Serve immediately or refrigerate to chill and serve later.

And there you have it. A dessert that is cold, smooth, creamy, crunchy from the pomelo bits and naturally sweet from the blended mango. Just perfect.

Make it when the weather is warm, make it for your loved ones, make it when you’re in the mood for a dessert. Just make it.


What’s a Pomelo?

A pomelo (sometimes spelled pummelo) is a member of the citrus family, larger than a grapefruit, sometimes almost twice as big. The rind is insanely thick, often over an inch thick, and other than a thin outer layer it’s all bitter pith, so unfortunately not all that useful for eating or cooking. The edible part inside is kind of small compared to the overall size of the fruit, and you don’t get a whole lot of juice from a pomelo—the size is deceiving because the thickness of the rind. One pomelo might produce only 1/3 cup juice, so plan accordingly. The taste however, is terrific.


Making Yum Som O Step by Step

Step 1 &ndash Prepare the Pomelo

Peel the pomelo and then separate the flesh from the membranes. Break the flesh into bite sized pieces

Cut into the thick skin of the pomelo and slice the skin off with a sharp knife. Don&rsquot worry too much about the white pith at this step but do try not to cut most of it off but not so deep that you cut into the flesh. Check out a few other methods to peel a pomelo.

Once the skin is off, use a knife to make a start in separating the thicker bits of the white pith that might remain. Once you get a start you can pull the thick pith off with your fingers.

Next, we want to pull the pomelo in half. Use a knife to carefully tease away the white pith and stem sub away from the flesh beneath to expose the segment details. Use a knife to cut in half between segments and then separate the pomelo in half, and pull apart with your fingers.

Gently separate out the pomelo flesh from the tough membrane.

One segment at a time, use a knife to separate the segment membrane from the flesh and then break each fleshy segment into about three pieces to create bite-sized lumps. Place these gently into a bowl for the time being.

Step 2 &ndash Making the Yum Sauce for Shrimp Seasoning

We&rsquoll start by making the yum sauce but we&rsquoll only use a bit for seasoning the shrimp, the rest will make for the main salad dressing,

Mix the fish sauce, palm sauce and tamarind paste over a low heat to dissolve the palm sugar.

We begin making the Yum sauce for seasoning the shrimp

Taste and adjust if necessary. The taste should be partly savory, partly sweet with a sour note from the tamarind paste.

Step 3 &ndash Saute the Shrimp & Season

Add a little olive or cooking oil into a pan and heat. Add in the shrimp and saute each side to cook through.

Season with a little bit of the yum sauce you made in step 2 to season, remove from the pan and put to one side.

Saute the shrimp in a little oil to cook through and season with a little yum sauce

Step 4 &ndash Putting the Pomelo Salad Together & Finishing the Yum Salad Dressing

Add the crispy onions to the prepared pomelo, followed by the dried shrimp if using, crispy garlic, roasted coconut, and shrimp.

Add the fresh lime juice to the yum sauce to make the dressing and pour over the salad &ndash serve immediately.

Decorate with some ornamental carved peel if you feel creative &ndash see the video below.