PEELING POMELO

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PEELING POMELO

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Ingredients

1 piece pomelo
1 paring knife
  • Medium

Ingredients

Directions

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Pomelo is one of my favorite fruits. Available throughout South East Asia, Pomelo is the largest citrus fruit, with a very thick green to yellow rind and yellow to pink flesh. Other that using pomelo as a fruit or part of a fruit platter, Pomelo fillets, separated into the individual strands, are often used in salads or appetizers, particularly in the Thai and Filipino cuisines. In the Chinese cuisine, the thick rind is oftener dried and used for flavoring or candied and used in desserts. Of course it also can be juiced and is an excellent source of Vitamin C.

  1. Cut the top and the bottom part of the pomelo off, depending on the size of the fruit, this will be about 1-2 inches. There may be several slices needed as you try to get as close to the flesh as possible without actually cutting into the flesh.
  2. With the point (tip) of the paring knife cut lines from the top to the bottom of the pomelo, cutting through the skin but not into the flesh. Peel off one section of rind and with the point of the paring knife clean all the white inner lining of the rind away, so that the division of the segments becomes visible.
  3. Make an incision in-between two segments and with both hands tear the pomelo apart.
  4. Remove the thick membrane that runs through the middle, then remove the membranes covering the segments. Remove the fairly large seeds and slowly, with the palm of your hand, remove an individual segment, then restart the process with the next segment by removing the membranes dividing the segments.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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