Pomelo Power

It is that time of year again (Happy Moon Festival!) when I am bombarded by gifts of pomelo. I seem to collect more than I can eat and the extra ones wither and shrink away in my kitchen so I thought I would find some pomelo recipes or experiment with some of my own. It would be fun to replace pomelo juice in recipes that call for lemon or orange juice (lemon bars, custard, orange honey cake...) Any kind of salad dressings or glazes.

Tonight I made a marinade for my chicken which I grilled on our electric grill (in lack of a decent balcony or yard to BBQ like the locals). I used my juicer and juiced a pomelo and mixed 1/4c. white miso, 1/4 c. pomelo juice,  dash of shredded pomelo peel, chopped ginger, dash of red pepper, dash of mirin, dash of rice vinegar and the chicken came out beyond great. I will try this with some fish this weekend.

In fact I am going to buy a bag of pomelos since they are so cheap now and juice as much as I can and if I have the energy, invite some co-workers over for pomelo Mojitos or just freeze the juice for future marmalade, marinades, custard pudding, muffins, cake, and more Mojitos.

some recipes I found:

Thai Chicken Pomelo Salad

	1 Pomelo; -=OR=-
	1 Whole cooked chicken breast
	1 ts Chopped red chili
	1 tb Fish sauce (nam pla)
	1 ts Sugar
	1 sm Lime; juiced
	1 Head of leaf lettuce
	1 tb Chopped fresh coriander
	2 tb Crisp Fried Shallot Flakes
	1/4 c Chopped roasted peanuts
	CRISP FRIED SHALLOT FLAKES
	6 Shallots; thinly sliced
	1 c Vegetable oil

Preparation - Thai Pomelo-And-Chicken Salad

Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter than the normal grapefruit. PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently flake the flesh. If using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture. Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes. CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

 

Pomelo Mojito

Ingredients

1. 4 peeled sections of pomelo or grapefruit, chopped
2. 6 mint leaves
3. 2 tablespoons orange juice concentrate or orange sorbet, or better pomelo juice
4. 1 1/2 ounces white rum
5. Ice
6. Club sodas or sparkling mineral water
7. 1 lime wedge or pomelo wedge
8. 
   
   

   Directions

9. In a cocktail shaker, muddle the pomelo with the mint and orange juice concentrate. Add the rum and ice and shake well. Pour into a highball glass. Top with club soda and garnish with the lime wedge.

http://www.bigoven.com/recipes/search?any_kw=pomelo
http://www.foodandwine.com/recipes/pomelo-mint-mojito
http://www.seriouseats.com/recipes/2009/02/goi-buoi-pomelo-salad-recipe.html
http://en.petitchef.com/tags/recipes/mango-pomelo-dessert
http://www.sacbee.com/2010/02/10/2524603/recipe-pomelo-chicken.html
http://www.theworldwidegourmet.com/recipes/pomelo-or-red-grapefruit-granita/
http://en.petitchef.com/recipes/recipe-for-the-classic-hong-kong-dessert-willow-branches-of-aquarius-sweet-soup-with-mangoes-pomeloes-sago-and-coconut-milk-fid-567802