Pomelo Fruit Platter Recipes

POMELO FRUIT PLATTER

Pomelo Fruit Platter image

I was inspired by a short article in Sunset magazine February 2006 about pomelo fruit. If you wish, strawberries can be substituted for the raspberries.

Provided by COOKGIRl

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 pomelo fruit, peeled
3/4 cup fresh raspberry, washed
2/3 cup roasted cashews
2 tablespoons honey (good quality!)
1 tablespoon lime juice
2 tablespoons fresh mint leaves (NOT dried)
1 teaspoon lime zest, my addition (optional)

Steps:

Peel the pomelos, separate the segments and cut up into 1 inch chunks.
Place the chunks on a pretty serving platter. Scatter the raspberries on top, followed by the cashews.
Slightly soften the honey by microwaving for about 10 seconds. (This helps make the honey not only easier to stir, but easier to pour.) Add the lime juice and blend well.
Pour the honey mixture over the fruit and nuts. Garnish with the mint leaves (and lime zest if desired).
Keep refrigerated until ready to serve.

Nutrition Facts : Calories 117.7, Fat 7.2, SaturatedFat 1.4, Sodium 98.1, Carbohydrate 12.9, Fiber 1.5, Sugar 7.2, Protein 2.6

LEMON-POMELO GRANITA

Lemon-Pomelo Granita image

This recipe was inspired by an episode of the Netflix hit docuseries "Chef's Table". In season 4, episode 2, Corrado Assenza, a pastry chef from Noto, Sicily, creates delicious gelati and granita. This granita is simple to make, and makes a refreshing dessert or palate cleanser between courses.

Provided by Kim's Cooking Now

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 3h15m

Yield 4

Number Of Ingredients 5

Ingredients

¼ cup water
¼ cup white sugar
1 cup pureed pomelo (about 1/2 of a large pomelo)
¼ cup freshly squeezed lemon juice
1 lemon, zested

Steps:

Combine water and sugar in a saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Remove from heat and set aside to cool.
Pour pureed pomelo and lemon juice into a pie plate. Stir in lemon zest and cooled syrup until combined. Place the dish, uncovered, in the freezer until mixture is just starting to freeze around the edges but still slushy in the middle, about 45 minutes. Use a fork to scrape the mixture from the outer edges inward. Place back into the freezer, and continue to scrape with a fork about every hour until the granita is light and fluffy.

Nutrition Facts : Calories 70.6 calories, Carbohydrate 18.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 12.9 g

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