Wikipedia says that Pomelo – species of plants from the genus citrus. Grows in southern China, Thailand, and Taiwan.e south of Japan, in Vietnam, India, Indonesia, on the island of Tahiti and in Israel. You need it by peeling the flesh of the slices from the skin, which gives a light bitter taste. Before you try it, find out with Fury Princess everything about Citrus Superfood Pomelo Fruit: useful properties and recipes!
This is one of the largest citrus fruits, an analogue of grapefruit, characterized by larger fibers and a very sweet taste. It differs in larger size. The weight of one fetus can even reach 10 kilograms. The peel is usually thick.
Peel the fruit like an ordinary orange: a thick skin is enough to cut a little at first, and then it will lag behind almost effortlessly. Tear the peeled “core” in half and, with the tip of the knife gently tearing thick films one after another, take out the flesh piece by piece.
These slices lie freely in their membranous “shells”, almost nowhere attached to the walls, in addition, the pulp is very dense, tight, so that with a minimum skill you will not crush anything, do not tear and lose only a few drops of juice. At the same time, also shake out the freely lying bones – sometimes there are quite a lot of them, pieces of five or six in each “shell”.
One medium-sized dumpling, according to my observations, is enough for three voracious teens as an afternoon dessert. And for two thoughtful adults, the same portion is more than enough to watch a Saturday or Sunday informational and analytical program. It’s necessary to sour our lives with something like that.
Pomelo is considered a low-calorie fruit, although there are more calories in it than in some other fruits. In one average fetus (about 600 g), about 231 kcal. Glycemic index there may be 72 and 78, however, the glycemic load is from four to five, which is considered a low indicator, that is, eating a pomelo does not give sharp jumps in blood sugar levels (as well as watermelon)
Carbohydrates in a pomelo are contained in two versions: natural sugar and fiber. There is a lot of fiber – about six grams (or 25% of the average daily intake) in one fetus. In addition, this citrus contains protein (4.6 g) and fats (0.6 g).
Vitamins C, A, B6, B1 (thiamine), B3 (niacin) and B2 (riboflavin), trace elements potassium, phosphorus, copper, iron, calcium, magnesium, phosphorus, manganese and zinc are present in the pomelo.
Increases immunity. The main beneficial properties of pomelo are an incredible amount of vitamin C (619% of the recommended daily dose). We all remember from childhood that it helps strengthen immunity. Ascorbic acid makes immune cells and antibodies movea and fight back viruses and bacteria, thereby reducing your chances of catching a cold or a virus.
Strengthens bones, cartilage and blood vessels. All the same vitamin C is necessary for a good structure of bones, cartilage, muscles and blood vessels. It is involved in the absorption of iron and promotes faster healing of wounds. Other minerals that make up the fruit (calcium) help protect them from osteoporosis. Calcium and vitamin C, playing in pairs, are much better absorbed by the body than individually.
Helps in the prevention of cancer. Also relatively recent research (2017) suggest that eating vitamin C may be a good preventative measure for certain types of cancer. However, it will be more accurate to say when a more complete database is typed.
Supports digestive health. Fiber gives a feeling of satiety, a positive effect on the digestive tract (prevention of constipation) and helps lower blood cholesterol.
Pomelo juice interferes with proper absorption certain medications. It blocks the action of an enzyme called cytochrome P-450 3A4 (CYP3A4). This enzyme breaks down a wide range of drugs, including atorvastatin (lipitor). You can learn more about this from your doctor if you are taking a course of medication.
It is also not recommended to use pomelo to people with cardiovascular problems. Drinking juice can lead to heart rhythm disturbances. However, this applies to large quantities. In moderate doses, eat pomelo and grapefruit can.
Types of Pomelo
White Pomelo. The most common and familiar variety for us. That is what we most often buy in our stores. Juicy white pulp is sweet and tastes like grapefruit. The peel is thick, yellow-green.
Red Pomelo. This fruit has a thinner peel of dark green color. The pulp has a pink tint and is slightly smaller in size than a white or pink pomelo. The taste is sharper with sourness and light bitterness.
Pink Pomelo. This citrus has a thin (up to one centimeter) peel of a dark green color, the flesh is sweet and juicy.
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How to eat pomelo
Of course, it’s best to just peel it and its white film, and enjoy the juicy, sweet flesh. But if you want something more special, we offer some simple and interesting recipes.
Sorbet from Pomelo
- 1 cup sugar;
- 1 cup fresh mint leaves;
- 1 glass of water;
- 2 cups fresh pomelo juice (about 3 pomelos)
- 1 tablespoon lemon fresh;
- 3 tablespoons zest pomelo.
Cooking. Put the mint leaves, sugar and water in a small saucepan, bring to a boil and cook until all the sugar has dissolved. When the syrup has cooled, add lemon fresh juice and pomelo juice there. Put in the refrigerator to cool for another couple of hours.
Then strain the liquid through a sieve to remove the mint leaves. Add the zest there, mix well, pour into a plastic container and put it in the freezer to solidify. You can mix will collect every 30-40 minutes, so that it turned out to be more uniform without large pieces of ice in the middle.
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Margarita with pomelo
- 45 ml white tequila;
- 20 ml of orange liquor (for example, Cointreau);
- 45 ml of fresh pomelo;
- 15 ml of fresh lime juice;
- 15 ml simple sugar syrup;
- slices pomelo for decoration.
Cooking. Add ice, tequila, orange liquor, pomelo juice, lime juice and simple syrup to the cocktail shaker. Cover and shake vigorously. Strain in a chilled glass filled with fresh ice. Garnish with a slice of pomelo before serving.
Vietnamese salad with pomelo
- 1 medium pomelo;
- 1 cucumber, cut into thin sticks;
- 2-3 teaspoons of salt;
- 1 carrot chopped with chopsticks;
- 3 thinly chopped shallots;
- 1 minced clove of garlic;
- 3/4 cup chopped mint leaves;
- 1/4 cup chopped roasted peanuts.
- 2 tablespoons of fish sauce;
- 1 ½ tablespoon fresh lime juice;
- 1 tablespoon of water;
- 2 tablespoons of sugar;
- 2 teaspoons of chili sauce.
Cooking. Peel the pomelo from the peel and film, cut into small pieces and set aside. Salt the cucumber and also set aside – it takes a little time for excess water to come out of it.
In a small bowl, mix all the ingredients for the sauce.
Thinly chop the shallots, heat the pan and fry it together with garlic until caramel color (about three minutes). Let it cool slightly and add to the carrots.
Put carrots with onions and garlic, cucumber, pomelo, mint leaves, chopped peanuts and dressing in a large bowl, mix the ingredients thoroughly and serve.
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Photos: perchancetocook.com, thecookierookie.com, orange-lantern.com.