Text 4423, 99 rader
Skriven 2008-03-26 11:41:48 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: POMELO  80326
=====================
 -=> Quoting Jim Weller to Mark Lewis <=-

 JW> "Durian contains [...]  a tryptamine (similar to serotonin
 
 ML> even /more/ proof that it is a drug! :lol:

 JW> And an addictive one; just ask Glen!

"My name is Glen, and I am a durian addict."  Actually, I am in
control, and haven't eaten any for months.  I even saw some frozen
durian in the Lucky Asian yesterday, and although my hands shook a bit,
I didn't buy any.  Of course if I had been able to smell it, that would
be too much to resist.

 JW> An other Asian delicacy.... pomelo. We had one last night but ate it
 JW> plain...

Coincidentally, my favourite durian stall in Singapore switches to
pomelo when that comes into season.  Pomelo is my favourite citrus
fruit.  I like the pink variety best.

When ripe, the thick, pithy peel is easy to take off with the fingers.

 JW> 4. Cut off one end of the pomelo to reveal its fleshy pith. Then use
 JW> your fingers and knife to remove the pith so that all that's
 JW> remaining is the white covered flesh. Pry the pomelo open and split
 JW> into two parts. Then use a knife, scissors and your fingers to peel
 JW> away the skin from each segment and remove the flesh. Separate the
 JW> flesh into bite size pieces and deposit in a bowl.

That is a good description of how to get to the flesh, although I
usually use just fingers and fingernails.  Once the skin is removed
from one side of each segment, the "teardrops" can be picked off the
other side skin with the teeth.

You may wish to try using the rind.  I haven't, but this looks good.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Candied Pomelo Rind
 Categories: Sweets, Asia-se, Charmaine
      Yield: 1 servings
 
           Pomelo rind
           Sugar
           Water
 
  The thick skin of pomelo is ideal for candied rind which turns out
  beautifully soft and luscious.
  
  First wash the fruit well, scrubbing at any patches of stubborn soil
  on the skin. Peeling a pomelo is not as effortless as peeling a
  mandarin or orange; the thick pith requires a special technique as it
  is firmly attached to the large segments. With the point of a sharp
  knife cut lines from stem end downwards, the lines meeting at top and
  bottom of the fruit but about 5cm apart around the middle.
  
  Prise one section of rind loose and it will then be somewhat easier to
  remove the remaining sections.
  
  Cut into thick strips and drop into a pan of boiling water. Bring to
  the boil, simmer for 5 minutes and drain. Repeat with fresh water 3
  times to get rid of excess bitterness. (If using the pink variety of
  pomelo, do not be surprised if the pith which is white when raw,
  develops a pink colour when it is cooked.)
  
  Allow the rind to cool and squeeze out as much water as possible.
  
  Measure the peel and for each cup allow 1/2 cup sugar and 1/4 cup
  water. Don't attempt to cook more than about 3 cups of peel a one
  time. In a heavy pan dissolve sugar in water to make a thick syrup.
  Add the peel, and simmer until the peel is soft and translucent and
  all the syrup absorbed. Stir from time to time, ensuring that all the
  pieces have a turn at being immersed in the syrup and that the sugar
  does not caramelise.
  
  Allow to cool and for better keeping quality place on a wire rack and
  dry in a cool oven, 90_C (190_F), and preferably fan-forced, for 40
  minutes. This should make the pieces of peel drier. Avoid leaving
  them in the oven too long or on too high a temperature or the outer
  skin will become tough and leathery.
  
  Allow them to retain sufficient moisture to hold a coating of sugar
  and roll the pieces in castor sugar. Can be stored airtight for 2-3
  weeks.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)