Text 26009, 95 rader
Skriven 2009-07-15 08:27:00 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: GRAPEFRUIT JUICE 90715
==============================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Bon soir Hap,

 ->  HN> eat grapefruits like oranges!
 -> 
 -> Peeled and sectioned?  I like them halved and dug out with knife and
 -> teaspoon.  I once made a grapefruit knife out of an old steak knife,
 -> heated and curved so it would separate the flesh from the skin.
 -> Usually I add a slight sprinkling of sugar.  Yum!
 -> 
 HN> Yes, peeled and sectioned and eaten
 HN> just like an orange! No sugar and eating
 HN> all the insides!

They should be coming into season here soon, although the drought over
the last year hasn't been kind to citrus fruits.  I will have to try
them your way.  An alternative would be how I eat small oranges - cut
into eighths, then bite the flesh out of the skin.
 
 -> My favourite citrus fruit is the pink-fleshed pomelo, peeled and
 -> sectioned.  As it is slightly sweeter, but similar to grapefruit,
 -> perhaps the juice of that would be acceptably non-interactive with the
 -> blood pressure drugs.
 -> 
 HN> Here I find pomelos overpriced, as they usually sell 
 HN> them by the pound and pomelos are extremely 
 HN> thick skinned and I hate paying for something
 HN> I'm not going to eat.

As pomelos come from tropical areas, they are expensive here, also.
One solution is to pickle the rind and eat it.

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)