Pomelo Fruit Platter Recipes

FRESH FRUIT PLATTER

Fresh Fruit Platter image

Provided by Ina Garten

Time 15m

Yield 10 to 12 servings

Number Of Ingredients 8

Ingredients

2 small ripe melons
1 "golden" pineapple
2 bunches grapes
1 pint fresh figs
1 pint raspberries
1 pint strawberries
1 pint blueberries
1 red papaya

Steps:

I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

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

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

MIDDLE EASTERN INSPIRED FRUIT PLATTER

Middle Eastern Inspired Fruit Platter image

Not so much a "recipe" but I make this at least once a week in the summer-if not more often. (I don't even bother peeling the melons or orange.) One of my favorite ways to serve fresh fruit! Recently discovered Temptation melon is really good in this recipe! If I have any raspberries, marionberries, blueberries, blackberries available, I'll throw in a handful of those, too!

Provided by COOKGIRl

Categories Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sliced strawberry, rinsed, hulled
1/2 cantaloupe, sliced
1/2 honeydew melon, sliced
1 cup red seedless grapes, washed, stemmed
1 orange, sliced
2 teaspoons rose water
2 teaspoons orange blossom water
mint leaf (to garnish)

Steps:

Arrange sliced fruit artfully on a pretty platter. For presentation, I like to place the strawberry slices upright between the slices of melon. The grapes I arrange around the outer edge of the platter.
Drizzle with the rose water and orange blossom water.
Garnish with mint leaves.

Nutrition Facts : Calories 135.6, Fat 0.6, SaturatedFat 0.1, Sodium 41, Carbohydrate 34, Fiber 3.8, Sugar 29.4, Protein 2.3

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