Buntan (Pomelo) Marmalade
Buntan (Pomelo) Marmalade

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, buntan (pomelo) marmalade. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Enjoy this marmalade with crackers and cheese! Prepare pomelo rind by removing as much of the pith (the thick, white part) as you can from the rind. Put the pomelo mix into your preserving pan.

Buntan (Pomelo) Marmalade is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Buntan (Pomelo) Marmalade is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook buntan (pomelo) marmalade using 2 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Buntan (Pomelo) Marmalade:
  1. Make ready 1 kg Tosa-buntan (pomelo)
  2. Make ready 250 grams Granulated sugar

The pomelo tastes like a sweet, mild Pomelos can be purchased at most Asian markets and sometimes in regular supermarkets and. Pomelo - Marmelade - einfache, süß-bittere Marmelade. Die Pomelo schälen und von den weißen Rückständen befreien (werden sonst sehr bitter in der Marmelade). Pomelo, Citrus maxima is the Vitamin C rich fruit which support for hepatoprotective, anticancer, antiplatelet, antidiabetic and anti-inflammatory activity.

Instructions to make Buntan (Pomelo) Marmalade:
  1. This is a tosa-buntan. For scale, the black stick to the right of it is a ball point pen. It's huge.
  2. 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.
  3. 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.
  4. Once the bitterness is nearly gone, put the fruit and the drained peels in the pot, fill with water halfway, then add the sugar.
  5. Simmer for 30-40 minutes over low heat until it thickens. Set aside to cool, then put it in a jar.
  6. Here's my batch in 2009.
  7. And here's my batch in 2010.
  8. In my second batch of 2010, I used the flesh of 4 buntan to make marmalade. This time, I left out the peels.
  9. I put the marmalade in the batter when making muffins. See
  10. I used it as filling in some pound cake.
  11. It's also tasty on yoghurt.
  12. My sister mixed some marmalade in the cookie dough crust for some cheesecake.
  13. 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 (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. Kochi's mild climate is well-suited to citrus varieties that can't be grown elsewhere in Japan. One such type of citrus fruit is the Tosa buntan (pomelo), which can grow to a large size. Also called Chinese grapefruit, shaddock, pumelo, pommelo, and pompelmous.

So that’s going to wrap this up with this exceptional food buntan (pomelo) marmalade recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!