Pomelo

This is a recipe for the proper disposal of peels from eaten pomelo (or oranges or grapefruits), of which there is always a lot left, and also for making sweets.

Greek yogurt with granola, baked apple, and pomelo is a harmony of flavors and textures that combines the creamy softness of yogurt, crunchy granola, the spicy warmth of baked apple, and the refreshing citrus note of pomelo. This dessert, inspired by Mediterranean traditions, blends health benefits with sophistication. Greek yogurt is known for its thickness and rich flavor; granola adds a pleasant contrast while baked apples with cinnamon provide a cozy caramelized touch. Pomelo completes the composition with its slight bitterness and juiciness, creating a fresh balance. This recipe is perfect for breakfast or a light snack, offering a boost of energy and pleasure. Its simplicity makes it accessible while the combination of ingredients is unforgettable. Each spoonful is a small journey into the world of taste delights!

The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.

Recipe by Maxim Kuleshov (co-owner and brand chef of the projects "Ya v Tai", "Louis Onien" on the gastronomic street strEAT, Genso Sushi, Is Ku, chef of the bar "Teburasika" and the gastrobar "Vkustakh", two-time winner of the Kremlin Culinary Cup in Japanese cuisine, member of the Association of the National Guild of Chefs of Russia). Thai salad with shrimps and pomelo (or yum som-o) is one of the main national salads, a festive dish that is served in Thailand mainly in restaurants, despite the fact that it is very simple to prepare.

Recipe from the Moscow bar Community.

The recipe is taken from the collection of recipes by Nastya Ozerova.

Pomelo salad with cashew nuts and shrimp is a vibrant dish of Vietnamese cuisine that combines the freshness of citrus fruits, the crunch of nuts, and the tenderness of shrimp. Its origins are rooted in the traditions of southern Vietnam, where light and refreshing appetizers are valued for their balance of flavors. Pomelo adds a sweet-sour note to the salad, while red and onion add spiciness; roasted cashews provide textural variety. The heat of chili pepper and aromatic sauces make the taste rich and multifaceted. This dish is perfect as an appetizer or light dinner, awakening the appetite and providing gastronomic pleasure. Garnished with coconut flesh and a sprig of cilantro, it not only delights the palate but also looks exquisite on the table.

Pomelo and shrimp salad is a vibrant dish of Pan-Asian cuisine that combines the freshness of fruits and seafood with an exquisite balance of sweetness, acidity, and umami. The main ingredient is pomelo, considered a symbol of abundance and prosperity in Southeast Asia. Juicy citrus pieces harmoniously complement crunchy cucumbers, Kenyan beans, and grapefruit segments. Crispy peanuts and sweet lychees add textural complexity, while pomegranate seeds provide freshness. Fried shrimp in a light coating of egg yolk and starch create a contrast between the crispy shell and tenderness inside. Fish sauce unites all flavor nuances, while cilantro and black sesame complete the composition. This dish is perfect for a light dinner or festive table where each ingredient highlights the complexity of taste and sophistication of Asian gastronomy.

Salmon tartare with pomelo is a refined dish of French cuisine that combines freshness and tenderness with a hint of spiciness. The flavorful and textured salmon harmoniously intertwines with creamy avocado and the refreshing citrus accent of pomelo. A dressing of olive oil, salt, and pepper highlights the natural shades of the ingredients, creating a balance of flavors. Mashed potatoes formed into miniature balls and coated with olive crumble add depth and originality, making the dish not only a gastronomic delight but also a visual masterpiece. This tartare is perfect as a light appetizer before the main course or as part of an exquisite tasting menu, emphasizing the elegance of French culinary traditions.

Chopped tuna with avocado and rice chips is a refined dish that combines the freshness of seafood with the rich flavor of yuzu sauce. This is a modern interpretation of European cuisine with Asian notes. The tender tuna fillet harmoniously pairs with creamy avocado and juicy pomelo, while crispy rice chips add textural contrast. Dressed in yuzu sauce, which unites citrus tartness, spiciness from chili pepper, and umami from fish broth, this salad becomes a true gastronomic masterpiece. The dish is perfect for a light dinner or as an exquisite appetizer on a festive table.

Fried shallots and small dried shrimp are quite common ingredients in Asia. They are sold ready-made and are used as a seasoning for many dishes. Here you can find them in specialty stores or make your own, which is quite simple: cut the shallots into small cubes or sticks no longer than 1 cm. Fry in a large amount of hot vegetable oil, stirring constantly so that the onion does not burn , add salt. As soon as it becomes golden and crispy, remove it from the heat and put it on a paper towel to dry. Do not leave it in the pan, because the oil does not cool down immediately, and the onion may burn (or become soggy if there is a lot of oil). You can do the same with small shrimp. Of course, they will then turn out not dried, but fried, but in this In this case, it will not harm the dish, but will only add a more fried taste and crispy texture.

This exquisite recipe combines the freshness of citrus fruits and the tenderness of red fish, creating a harmonious flavor ensemble. Pomelo and grapefruit add a light tang and refreshing aroma to the dish, perfectly complementing the lightly salted trout. Pine nuts contribute a slight oily texture and nutty undertone, giving the appetizer a special touch. This combination of ingredients is characteristic of modern European cuisine, where the focus is on product freshness and flavor balance. This dish is perfect for a light dinner or festive table, highlighting the sophistication and simplicity of culinary art. It can be served as an independent dish or as an exquisite appetizer paired with dry white wine that enhances the brightness of citrus notes.

Grapefruit and artichoke salad is a vibrant combination of freshness and tenderness inspired by European culinary traditions. Grapefruit adds a refreshing tang to the dish, while pomelo provides a light sweetness that perfectly complements the softness of canned artichokes. Crispy romaine lettuce creates a textural contrast, and the honey and olive oil dressing enriches the flavor with subtle notes of sweetness and mild spiciness. This salad is a true gift for gourmets who appreciate refined flavor combinations. It works well as a light appetizer accompanying the main course or as a standalone culinary highlight on the festive table.

This refreshing salad is a vibrant embodiment of Vietnamese cuisine flavors. Pomelo, known for its juicy and tender sweet-sour flesh, harmoniously combines with the tenderness of boiled pork and the sweetness of shrimp. The lemon sauce with garlic, chili pepper, and fish sauce adds zest to the dish while cilantro brings freshness. Sesame seeds and crispy sautéed onions complete the composition, creating a multi-layered flavor experience. This salad not only delights the taste buds but also refreshes on hot days while remaining filling. Vietnamese often serve it as an appetizer or light lunch, enjoying its balance of sweet, sour, salty, and spicy. Try this salad to immerse yourself in the atmosphere of Hanoi or Saigon's exotic markets.