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Pomelo, ginger and Treviso salad — a Honey & Co recipe

Pomelo, ginger and Treviso salad — a Honey & Co recipe

Pomelo, ginger and Treviso salad — a Honey & Co recipe
February 13
17:42 2019

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In these grey days of winter, citrus fruits give us bright fluorescent colours; and when the food is rich and hearty, they provide a pop of freshness. Eating citrus engages all the senses: the colours, the almost invisible spritz of scented oil as the skin is pierced, the neat divide of the segments, the juice . . .

Orange, lemon, tangerine, kumquat — just saying these words is like telling a winter’s tale about farmers and sailors, ports and distant orchards. And they arrive on our shores when we need them most.

Citrus maxima or Citrus grandis — or pomelo, as it’s more commonly known — is the biggest citrus fruit (the Latin names are spot on). It has a perfect balance of sweetness, sourness and bitterness, and the most flowery perfume.

For us, it’s the most enjoyable to eat. After prising open the segments from its thick skin, you gently remove the thin membrane to reveal the delicate juicy capsules inside; they pop in the mouth and explode with their delicious juice.

Its size makes it substantial enough to be a meal almost on its own and it certainly makes for a really classy, convivial way to finish off a dinner party. Bring the whole fruit to the table with a big bowl for the discarded skin and just pass the segments round — the fruit is perfect as it is.

With this salad, the idea is to enhance its natural properties: a sweet and sour pickling liquid, some lightly bitter leaves, a kick from fresh ginger and some Sichuan pepper will make for a gorgeous starter. It will work wonders when served with roasted or grilled fish.

© Patricia Niven

Pomelo, ginger and Treviso salad

Starter for six to eight

  1. Start by pickling the pomelo. Make a pickling liquid by heating everything together slowly in a pan to dissolve the sugar. As the liquid cools, peel the pomelo, remove all the pith and the membranes until you are left with just the lovely fruit capsules in large chunks. Put these in a dish, then pour the liquid, including the peppers, all over the pomelo and set aside. Marinate for at least an hour and up to 24 hours, stirring occasionally.
  2. Make a salad mix by cutting the whole gem hearts into long wedges. Then add the Treviso leaves and the picked parsley. Top the salad leaves with the marinated pomelo and serve immediately.

honeyandco@ft.com

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