What can be prepared from the peel of a pomelo recipe. Pomelo peel jam
Pomelo jam is a rare guest on our tables, it is prepared only by lovers of variety. I tried it quite recently - and I really liked it: beautiful, fine taste and, of course, useful!
Pomelo jam can also be cooked with a peel, it also turns out unusually tasty. However, in my recipe I will tell you how to make pomelo jam in the usual way, without peel. Like any citrus fruit, pomelo is full of all sorts useful substances, therefore, pomelo jam can be considered medicinal. Moreover - it is cooked for a short time, therefore most of useful properties is not destroyed. I recommend that you make pomelo jam in the citrus season and surprise your loved ones. Good luck!
Servings: 10
Recipe characteristics
- National cuisine: home kitchen
- Dish type: Preparations, Jam
- Recipe Difficulty: Very simple recipe
- Preparation time: 10 minutes
- Cooking time: 2 h
- Servings: 10 servings
- Amount of calories: 255 kilocalories
Ingredients for 10 servings
- Pomelo - 1 Kilogram
- Sugar - 700 Grams
- Pectin - 1 Piece (bag)
step by step
- Remove peel from fruit.
- Clean the slices from films and seeds.
- Boil the syrup and lower the pomelo pieces, cook for 30 minutes, add pectin.
- Arrange the jam in jars and roll up.
Calories: Not specified
Cooking time: Not indicated
I bring to your attention jam from pomelo crusts, the recipe of which is not at all complicated. Such a delicacy is rarely seen in our regions. Pomelo is the largest citrus, which in its composition contains a lot of vitamin C, A, ascorbic acid, essential oils, which is very useful for colds. Pomelo, in its composition contains an enzyme that breaks down fats, which in turn gives the fruit a great opportunity to use it for weight loss. It is very good to start your working day with a cup of freshly squeezed pomelo juice. This fruit is used to make sweet and spicy sauces to meat and fish dishes. The peel makes up about 40% of total weight fruit. Candied fruit, jam, marmalade, pie filling are prepared from it. Cook this interesting jam pomelo from crusts is easy. The scent of jam wafts throughout the house. Not one gourmet will pass by. Take a spoonful of jam, gently place it on a freshly baked bun or enjoy with a cup fragrant coffee or .
So let's cook.
- pomelo 1 piece (1200 grams);
- salt 0.5 teaspoon;
- sugar 2 cups;
- water 1 glass;
- citric acid 0.5 teaspoon.
Recipe with photo step by step:
Let's prepare this wonderful fruit first. Rinse well under running water. Pour boiling water over, dry paper towel. With a sharp knife we make deep cuts, as if we were cutting the fruit into slices. The skin there is very thick with large pulp. Detach the skin. Cut into small squares. We remove the soft part a little. 
To make jam from pomelo crusts, place them in a saucepan, pour water to cover the crusts. Add salt and send to the fire. Bring to a boil. Boil for about 1-2 minutes. Drain the water and wash the crusts in cold water. We do this procedure 5 times, only we do not add salt anymore. 
Pour sugar and a glass of water into a saucepan, bring to a boil. Mix well until sugar dissolves. 
Boiled sugar syrup add crusts, bring to a boil. Reduce the heat to the smallest and cook for about 40-60 minutes. Stir occasionally. 
After this time, place the crusts in a blender and grind until creamy. Place in a saucepan, add to taste citric acid and cook for about 30 minutes on low heat. 
Pomelo peel jam is ready. We lay out hot in sterile jars, cool and store in the refrigerator until required. 
With such jam, it is delicious just to drink tea, cook sweet pies, stuff baskets, layer cakes. Cook with pleasure and enjoy your tea!
We also invite you to prepare
pomelo ( Citrus maxima) is a tall evergreen tree with large white flowers and oblong leaves.
This tree of the genus citrus blossoms practically all year round, and already 6-7 months after flowering, large round or pear-shaped fruits form on it. The weight of a fully ripe fruit most often ranges from 1 to 2 kg, but can reach up to 10 kg. The peel is very thick, especially at the points of attachment to the stalk. Initially, the pomelo tree grew in China, but eventually spread throughout Southeast Asia. To date, the fruit is cultivated in India, Thailand, Japan, Vietnam and even in Israel.
There are several types of pomelo: pink, red and white. They differ from each other in shape, size, color of the peel and pulp, and most importantly - taste.
The pulp of ripe fruits contains all kinds of micro and macro elements, as well as pectin, vitamins of groups A, B, C, fiber and essential oils. In addition, the fruit is rich in enzymes that break down proteins and fats, as well as folic acid which is essential for pregnant women.
Beneficial features:
- normalization blood pressure and heart rate;
- strengthening immunity, improving general well-being, acceleration of the recovery process for colds of a viral or infectious nature;
- reducing the risk of occurrence and spread of tumors;
- strengthening bones and accelerating the healing of fractures;
- mood enhancement, vitality, working capacity and attention;
- normalization of the kidneys, intestines and stomach;
- help in losing weight;
- relief from coughing, including asthmatic;
- strengthening teeth, reducing bleeding gums;
- increase in hemoglobin;
- restoration of skin elasticity, its hydration and protection from winter cold.
Selection and storage rules
The final pomelo ripens in February. By purchasing it at this time, you can be sure that the fruit is fresh and there will be no harm from it. However, some features must always be taken into account.
If the fruit is yellow on one side and greenish on the other, it has not yet ripened. Brown spots on its surface indicate that it will soon deteriorate.
- peel ripe fruit should be smooth, shiny, uniform color.
- to the touch, the fruit should be elastic and not too soft;
- the richer citrus aroma, the riper the fruit;
- heavy fruits of small size are more juicy, and their peel is less thick.
The pomelo is much easier to clean and faster than an orange or grapefruit. For this you need sharp knife make on its surface (from top to bottom) several vertical cuts about 7 mm deep. Then carefully remove the peel and, having cleaned the pulp from a hard and bitter film, disassemble it into slices.
Crude ripe fruit without harm can be stored for 2-3 weeks when room temperature, peeled - no more than 3 days in the refrigerator.
Application in medicine
In the absence of contraindications, pomelo pulp and juice can improve health:
- 3 slices every morning on an empty stomach will strengthen the heart muscle;
- 200 ml of juice daily before going to bed will restore the structure of hair and nails, visibly smooth fine wrinkles, and also cleanse the kidneys and liver of toxins;
- 100 ml of juice combined with the same amount warm water for rinsing, they will quickly relieve a sore throat;
- peeled from the film and seasoned vegetable oil the pulp will help lower cholesterol;
- juice heated to 40 degrees is an excellent expectorant, it will also help with a strong cough.
Cosmetic properties
Pulp and juice for external use will help restore freshness to the skin.
Mask for oily skin
Mash the pomelo slice and combine with a teaspoon of kefir. Squeeze the mixture lightly, and thoroughly wipe the face with the released liquid. Wait until the skin dries, and then apply the remaining slurry on it for 15 minutes. Wash off the mask with cool water.
Moisturizing mask
Combine crushed fruit pulp with honey and lemon juice and then apply on the face for 15 minutes. For one slice of pomelo, you need to take 1 tsp. honey and lemon juice. It is better to make such a mask before a night's sleep, and wash it off - green tea. There are no contraindications for its use. This recipe home cosmetics Suitable for all skin types.
Pomelo for weight loss
Despite the low calorie content (38 kcal per 100 g), pomelo quickly causes a feeling of satiety. Its regular consumption not only normalizes the digestive process, but also contributes to the rapid breakdown of fats. That is why the pomelo diet is strict but effective.
Permissible diet: pasta from durum varieties wheat, cereals, baked meat (chicken or beef), fresh or vegetable stew, unsweetened fruits and as much water as possible.
A sample menu for the day looks like this:
- Morning - half a pomelo, 50 g of hard cheese, unsweetened coffee or tea.
- Lunch - baked chicken breast with vegetables.
- Snack - half a pomelo, boiled egg.
- Dinner - boiled vegetables, half pomelo, herbal tea.
The duration of this, enough strict diet should not exceed 14 days, since its further observance will only bring harm.
Application in cooking
Pomelo is used in cooking not only as one of the components fruit salads. This exotic fruit goes well with meat. And it can also become the basis of amazingly delicious jam.
pomelo and chicken breast salad recipe
Ingredients: pomelo pulp, foil-baked chicken breast, lettuce, hard cheese, lemon, pine nuts, salt and black pepper.
Cooking:
- Cut the breast into small cubes.
- Peel the pomelo slices from the film, disassemble into large pieces.
- Tear lettuce leaves with your hands.
- Coarsely grate the cheese.
- Combine the ingredients, season the salad with spices, sprinkle with lemon juice and sprinkle with pine nuts.
jam recipe
Ingredients: fruit pulp - 350 g, granulated sugar - 300 g.
Cooking:
- Peel the slices from the film, cut into small pieces.
- Fall asleep granulated sugar and leave for a day to stand out the juice.
- Heat the jam, bring to a boil and arrange in sterilized jars.
Harm and contraindications
The harm from eating a pomelo is so insignificant that it could not even be mentioned. But some categories of people should completely abandon the fruit, or at least reduce its amount in the diet to a minimum:
- for people who are allergic to citrus fruits, pomelo will not bring anything but harm: rashes, swelling of the throat, asthma attacks, etc .;
- at peptic ulcers stomach, hyperacidity, with heartburn - citrus fruits are contraindicated;
- pregnant women to completely refuse juicy and healthy treats not necessary, but eating more than 3-5 slices a day is not desirable;
- hepatitis, bronchial asthma, colitis, diabetes, nephritis - all these diseases are a reason for prior consultation with your doctor.
However, completely healthy people pomelo should not be abused, because besides it there are many others healthy fruits, including citrus fruits.
Step by step pomelo jam recipe with photo.
- National cuisine: home kitchen
- Dish type: Preparations, Jam
- Recipe Difficulty: Very simple recipe
- Preparation time: 11 minutes
- Cooking time: 2 h
- Servings: 10 servings
- Amount of calories: 121 kilocalories
Pomelo jam is a rare guest on our tables, it is prepared only by lovers of variety. I tried it quite recently - and I really liked it: beautiful, delicate taste and, of course, healthy!
Pomelo jam can also be cooked with a peel, it also turns out unusually tasty. However, in my recipe I will tell you how to make pomelo jam in the usual way, without peel. Like any citrus fruit, pomelo is full of all sorts of useful substances, so pomelo jam can be considered healing. Moreover, it is cooked for a short time, therefore most of the useful properties are not destroyed. I recommend that you make pomelo jam in the citrus season and surprise your loved ones. Good luck!
Servings: 10
Ingredients for 10 servings
- Pomelo - 1 Kilogram
- Sugar - 700 Grams
- Pectin - 1 Piece (bag)
step by step
- Remove peel from fruit.
- Clean the slices from films and seeds.
- Boil the syrup and lower the pomelo pieces, cook for 30 minutes, add pectin.
- Arrange the jam in jars and roll up.
How to choose a pomelo
Until quite recently, no one knew about the pomelo (Pamelo). Now in any supermarket and in any market you can buy this fruit, although not as exotic as carom or feijoa, but also somewhat unusual. How to choose a pomelo so as not to be disappointed? By what signs can you separate tasty, ripe and maximally useful fruit from poor quality?
The pomelo is the largest fruit in the citrus family. In diameter it can reach 25 cm and weigh more than 2 kg. It's a cross between an orange and a grapefruit. The pomelo is spherical with yellow, yellow-green or orange peel. The pulp of the fruit is white, yellow, green or pink, divided by a hard shell and difficult to separate from each other. The thickness of the spongy crust can reach up to 5 cm.
First of all, you should pay attention to the aroma of the fruit - it should be felt at a short distance and be pronounced. This indicates the ripeness of the fruit and its positive taste.
When choosing a pomelo, pay attention to the color, it should be uniform and the same. There should not be any spots, especially green ones (the exception is the pomelo of green varieties).
It is also very important to feel the fetus. The peel should be of uniform thickness throughout the fruit, seals are simply not acceptable. If the fruit has seals, this indicates improper ripening and storage conditions. Such a pomelo should not be chosen. It will be dry, bland and tasteless. In addition, it will have a lot of bones.
Citrus with stains of uncharacteristic colors (red, burgundy or brown) should be postponed. This is a sign of a specific plant disease. For a person, of course, this disease is not dangerous, but there will be no benefit from such a fruit. Yes, and it is unlikely that he will please with his taste.
The top of the fruit should be dense, but not more than 1 cm in diameter. When choosing a pomelo, pay attention to whether it has growths or damage.
By choosing the right pomelo, you will provide your body with a lot of useful substances, get rid of many diseases and bad mood.
How to store pomelo
Another positive feature of pomelo is long-term storage. In the refrigerator or at a low temperature, fruit can be stored for an average of two to four months, while not going anywhere. However, in a purified state, you should not store it for more than a day, since in the future it can dry out and acquire bacteria.
By the way, the thick peel (sometimes reaching 5 cm in thickness) of the pomelo is not at all useless. It can be prepared from a kind of jam. Somewhat troublesome, but tasty, healthy and very unusual :)
pomelo peel jam recipe
To do this, the peel is soaked for 5 days, changing the water 2 times a day. After this time, the crusts are brought to a boil 2 times (the water must be changed after each boil). When the crusts have cooled, they are poured with syrup (3 cups of sugar per 320 ml of water) and left overnight. The cooking process lasts for 3 days in stages - boiling, 20 minutes of boiling over low heat with occasional stirring, cooling. Readiness can be determined by taste (the sensation of cotton candy disappears), in addition, the jam will acquire a characteristic consistency.
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