Pomelo – large fruit with a yellow or greenish dried peel, similar to grapefruit or big orange. Pulp at this fruit is pink, white, green or yellow, and on taste it juicy, sourish and bitter-sweet. As it is correct to choose ripe fruit of a pomelo not to be disappointed in it – this problem will help to resolve sense organs.
How to choose a sweet and tasty pomelo?
One of the main signs of a ripe and sweet pomelo – the pronounced pleasant aroma peculiar for a citrus. The chosen fruit will be more fragrant, the it will bring more pleasure to the eater.
The following parameter of the correct pomelo – equal and pleasant coloring. The green shade is admissible only at special grades, all other fruits have warm yellow, orange or red coloring.
Besides, the peel of a pomelo has to be smooth and shining, without dark stains, dents, consolidations and dark red or brown specks. All these defects are signs of a low-quality product.
Special attention should be paid to the top part of a fruit – the top has to be elastic, but is a little softer, than all fruit, in that case the choice will surely please. But if the top is strongly pressed - it is sign of internal rotting of fruit.
Advantage of a pomelo
Fruit of a pomelo not only is tasty, but also is very useful that is explained by its rich structure. The pomelo contains vitamins C, In and And, minerals, essential oils and also the bioactive agents which are effective antioxidants. Thanks to this pomelo strengthens the immune system and rejuvenates an organism.
Fruit as prophylactic at flu epidemics is useful, it effectively reduces arterial blood pressure at hypertensive persons, weakens attacks at patients with bronchial asthma and improves digestion. The potassium which is contained in a pomelo promotes strengthening of a cardiac muscle. And besides, fruit stimulates development in an organism of the substances improving mood.
The pomelo also is useful to the people wishing to normalize the weight. This fruit effectively promotes splitting of fats, satisfies hunger and thirst, reduces appetite therefore it is desirable to include it in a diet of growing thin.
The pomelo is mean it can appear for the people having an allergy to a citrus. But even in the absence of an allergy you should not eat the fruit which lay cut more than a day – it quickly spoils.
How do pomelos use in food?
The easiest way to eat a pomelo – to use fruit pulp, having got rid of harsh partitions. In addition, juicy pulp of a pomelo can be crushed and included in structure of salads from fruit.
As well as many citrus, a pomelo it is well combined with fish and meat – fruit can be added to sauces, to use when roasting. Pulp of a pomelo can be applied to enrichment of hot dishes – sourish and bitterish fruit will emphasize taste of spices.
Certainly, as well as many other fruit, a pomelo can be used for preparation of desserts – to include in structure of fruit jelly, jam, a stuffing for cakes and pies. In some countries of a pomelo eat as snack – with salt or as a part of vegetable dishes.
Thick skin of a pomelo also suits for use. For example, it is possible to make decorative accessories of it or to cook tasty vitamin jam. For jam of a crust of a pomelo cut and soak within five days, twice a day changing water. Then they are twice brought to boiling, every time merging water. Further crusts fill in with syrup (2 parts of sugar on 1 part of water) and leave for 12 hours. The last stage – cooking. To jam allow to begin to boil, boil 20 minutes, cool. The cycle is repeated three times. After that ready jam is spilled on banks and removed for storage to the cool place.
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