Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, buntan (pomelo) marmalade. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Buntan (Pomelo) Marmalade is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Buntan (Pomelo) Marmalade is something that I have loved my entire life.
Put the pomelo mix into your preserving pan. Stirring, bring the marmalade to a full rolling boil over high heat. Enjoy this marmalade with crackers and cheese!
To begin with this recipe, we have to prepare a few ingredients. You can have buntan (pomelo) marmalade using 2 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Buntan (Pomelo) Marmalade:
- Prepare 1 kg Tosa-buntan (pomelo)
- Prepare 250 grams Granulated sugar
The pomelo, pummelo, or in scientific terms Citrus maxima or Citrus grandis, is the largest citrus fruit from the family Rutaceae and the principal ancestor of the grapefruit. Description of pomelo (pummelo) and its most common cultivated varieties. Citrus grandis, Citrus maxima, Citrus decumana, Shaddock. Other spellings for pomelo include pummelo, and pommelo.
Steps to make Buntan (Pomelo) Marmalade:
- This is a tosa-buntan. For scale, the black stick to the right of it is a ball point pen. It's huge.
- First, separate the peel and fruit. Thinly slice the yellow peel. Discard the white part of the peel since it is bitter. The membrane of the fruit will come off easily.
- Fill a pot with the yellow peel, cover with water, then boil. To eliminate the bitterness, discard the water after boiling, soak in water, then repeat the process four times.
- Once the bitterness is nearly gone, put the fruit and the drained peels in the pot, fill with water halfway, then add the sugar.
- Simmer for 30-40 minutes over low heat until it thickens. Set aside to cool, then put it in a jar.
- Here's my batch in 2009.
- And here's my batch in 2010.
- In my second batch of 2010, I used the flesh of 4 buntan to make marmalade. This time, I left out the peels.
- I put the marmalade in the batter when making muffins. See
- I used it as filling in some pound cake.
- It's also tasty on yoghurt.
- My sister mixed some marmalade in the cookie dough crust for some cheesecake.
- I harvested 8 buntan. This time, I left out the peels, and used only the flesh of the fruit. I was exhausted after making such a large amount!
The pomelo tastes like a sweet, mild Pomelos can be purchased at most Asian markets and sometimes in regular supermarkets and. Pomelo, Citrus maxima is the Vitamin C rich fruit which support for hepatoprotective, anticancer, antiplatelet, antidiabetic and anti-inflammatory activity. The pomelo (or Chinese grapefruit, pummelo, pommelo, Lusho Fruit, jabong, shaddock) Citrus maxima (Merr The tangelo is a hybrid between the pomelo and the tangerine. It has a thicker skin than a. Also called Chinese grapefruit, shaddock, pumelo, pommelo, and pompelmous.
So that’s going to wrap it up with this special food buntan (pomelo) marmalade recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
