UrbnSpice

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Fruit

The Amazing Pomelo – A How To Tutorial

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The Inspiration of Urbnspice Series

I live in the Okanagan Valley in beautiful British Columbia.   Now that the colder weather has arrived, I truly miss the abundance of seasonal fresh fruit.  There are a number of alternatives now available in the grocery stores that are unique and delicious.  One of the seasonal fruits that are currently available at this time of year are pomelos, which are similar in appearance to a grapefruit but larger.  A Pomelo is an interesting citrus fruit native to South and South Eastern Asia. What is noteworthy about pomelo – the largest cultivated citrus fruit, is that it is an original citrus species from which a number of cultivated citrus fruits were hybridized from.

Pomelo is often described as a mild tasting grapefruit. In this post, I will address some of the unique characteristics of pomelo. I will teach you how to prepare and use a Pomelo. I will discuss not only the fruit of the pomelo but also the peel and the pith –  all of these pomelo parts have their usefulness.

How to Prepare and Use a Pomelo | urbnspice.com

How to Buy a Pomelo:

When purchasing pomelo, look for a fruit that feels quite heavy for its size, and is unblemished with no soft spots. It should be kept refrigerated and used within a week. The pomelo that I purchased was a sweet seed-free pomelo, however, there are varieties that are very tart.  Eating the sweet pomelo fruit is a refreshing treat as it does not have the bitterness of a grapefruit and has a slight sweetness.  The thin peel of the pomelo is very fragrant and useful in candied peel, mild marmalade and confectionery.  The fruit of a pomelo is in its core, surrounded by a thick layer of spongy pith. Unfortunately, the pith is often discarded.  In this post, I will outline a very interesting option regarding how to effectively use the pomelo pith.How to Prepare and Use a Pomelo | urbnspice.com

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Watermelon Gelée

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Watermelon is one of the summer’s greatest pleasures. For my family, enjoying watermelon while sitting outside around our picnic table or on the back porch was a real pleasure. We would grab thick wedges of melon with the rind on, which made it much easier to hold onto. We would devour the bright pink fruit until we could not eat another piece, watermelon juices dribbled down our chins, which made the smiles on our faces sticky and pink and most satisfied. When I was a child, my father grew ‘Sweet Beauty’ melons in his large garden. We would always have our eye on the biggest melon in the garden and we watched it grow daily from an egg-sized oval to a monster melon. When the melon was perfectly ripe, the neighbourhood children were invited over to share the summer delicacy. It was so heavy that Dad would carry it to our rustic old table using a wheelbarrow. What a feast we had! Whenever I see watermelons today, my mind races through all those wonderful childhood memories of friends and family.

Skip to Watermelon Gelee Recipe

Skip to Raspberry Tapioca Pearls Recipe

Watermelon Gelee | urbnspice.com

Watermelon Gelee is simply plated,  including a garnish of strawberry tinted tapioca pearls

Over my career, I have made watermelon granita; watermelon and lime sorbet, and many litres of melon infused water and other similar treats. Watermelon is quite tricky to use in desserts because of the high water content. The flavour and colour can easily be compromised if overheated. So, when I read about an intriguing dessert called Watermelon Gelée by Chef Eddy Van Damme, I wanted to experiment with it! Watermelon Gelée is a gelatine set dessert using the juice of a watermelon. The vivid pink hue is further enhanced by the addition of raspberry liqueur. A very interesting option to consider as a garnish for the dessert is the use of tapioca pearls tinted with raspberry puree. Watermelon Gelée is refreshingly fun to make and gives you a flavourful alternative when serving watermelon this summer. You need to try this!  You will enjoy it.

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Blueberry Sour Cream and Greek Yogurt Tarte

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I enjoy berries of all kinds but one of my favourites is blueberry.  They are readily available fresh, frozen or dried. There are numerous ways to utilize blueberries in sweet or savoury dishes. The recipe that I will be sharing with you in this post is called Blueberry Sour Cream and Greek Yogurt Tarte with Streusel Topping.  The filling is quick and easy to make using either fresh or frozen blueberries. This is one of my favourite tartes and I would recommend that you add it to your dessert repertoire.

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Blueberry Sour Cream and Greek Yogurt Tarte | urbnspice.com

Blueberry Sour Cream and Greek Yogurt Tarte

Blueberries have a unique flavour – sweet with a slightly acidic finish that is similar to a grape.  The anthocyanins in blueberries are linked to many health benefits; which may contribute to maintaining bone health; lowering blood pressure, preventing cancer; promoting healthy digestion due to the fibre; reducing the risk of heart disease; and even prevent wrinkles!  While I cannot guarantee that last claim, I do know that your family and guests will love this tarte.   Give it a try – you will not be disappointed….

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Fun with Pomegranates

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The Confident Kitchen Series

What is the best way to eat and/or use pomegranates?  I have heard many versions and most people talk about struggling to get to the juicy gems (called arils) that are well hidden inside the dry pithy fruit.   I thought it might be a great idea to tell you about one of the easiest (and neater) ways of tackling this unusual fruit.

A beautiful pomegranate

A beautiful pomegranate

Did you know that Pomegranates are considered a Super Food?  They have sources of Vitamins A, D and B-12, and Calcium, Protein, Potassium and fibre, as well as it is a powerful antioxidant. And, they are delicious!

CHEF TALK: The two common methods of extracting the arils from the pomegranate is to score the outside of the pomegranate as shown in the first photo.  Pry the fruit in half.  Using a medium to Large size bowl, hold the pomegranate half (or pieces) over the bowl and use the back of a wooden spoon to tap firmly against the fruit and the arils will fall into the bowl.

The second method, which is a technique that I prefer, is as follows.  If you try this technique, you will have a minimum of pink speckles all over your kitchen (and little faces if your children or grandchildren are helping you).

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A Bevy of Blackberry Ideas

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It is blackberry season. This year, on our annual berry picking day, we saw lots of interesting pickers and eaters. We saw some ingenious ideas for picking the most elusive berries that always tempt those who would challenge the thorny vines. Others were content to pluck a few ripe berries as they walked by the berry patch.

Blackberries | urbnspice.com

We headed to a popular berry picking spot armed with a secret weapon – our reach extenders that are frequently used in our home for high shelves. They were perfect to overcome the lack of stature and most importantly, the thorns. They worked like a charm! The highest branches laden with the best berries were within easy reach. It didn’t take long to fill our small buckets with large juicy berries. Our prized bucket of berries came dangerously close to being gobbled down by an eager young Labrador puppy who could hardly resist the luscious blackberries. It certainly was an entertaining wind-up to our annual blackberry picking adventure.

In order to feature the fresh berries, you can use them in a variety of ways. After thoroughly washing the berries, our usual process is to enjoy them with a light sprinkle of sugar, lime zest and vanilla bean paste.

Blackberry Merlot Sauce | urbnspice.com

Blackberry Merlot Sauce 

The remaining berries are generally made into the puree, which can be used in many ways. This is the method I use:

Blackberry Purée Method:

  • In a medium saucepan, add one cup of sugar for every four cups of berries (adjust to taste), two tablespoons of lemon juice and a vanilla pod, if available.
  • Simmer until the berries soften and become juicy – about 10 minutes.
  • Lightly crush and strain the mixture to remove the seeds, pressing with a rubber spatula to extract the puree. Discard the seeds.
  • The puree can be used in a number of ways, for example, Blackberry Merlot sauce recipe, which follows.

BLACKBERRY MERLOT SAUCE

Blackberry Merlot Sauce with Pork Tenderloin | urbnspice.com

Blackberry Merlot Sauce with Pork Tenderloin 

CHEF TALK: This sauce is very nice with ribs, pork or chicken. It is a red-hued sauce, transforming into a rich burgundy coloured sauce after baking.

Yield: approximately 3 cups of sauce

INGREDIENTS:

  • 1 1/2 teaspoons salt (or to taste)
  • 1/4 cup brown sugar
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground cloves
  • 2 – 3 Tablespoons red wine vinegar
  • 1 Tablespoon fresh lemon juice
  • 1 cup Merlot (or water)
  • 1 1/2 cups blackberry puree (see puree method above)

METHOD:

  1. In a saucepan, combine the salt, sugar, flour, mustard and cloves.
  2. Add the vinegar, lemon juice, Merlot and blackberry puree, whisking to incorporate the ingredients together.
  3. Cook and stir over low to medium heat until slightly thickened.
  4. Set aside to cool. Use the sauce as you would any barbeque sauce (ribs, chops,etc.)
  5. If you are using the sauce on ribs, precook the 3 lbs. of pork ribs by either pre-boiling or broiling or grilling to brown. (serves 4 – 6 people)
  6. Return meat to the pan that you will finish baking the dish. Pour the sauce over the top of the meat. Cover the dish with foil. The dish can be prepared ahead to this point.
  7. Bake at 350°F for one hour, turning the meat occasionally to coat, uncovering the dish during the last half hour.
  8. If you are using pork tenderloin, sauté or grill lightly. Set aside. You may use the same skillet. Pour some of the sauce over the tenderloin and turn to coat. Finish in the oven until the pork is done. As an alternative, you can bake the tenderloin. Using a baking dish, add some of the sauce, turning to coat. Bake as above, turning occasionally until the desired doneness is reached.

NOTES:

  • If blackberry puree is not available for the Blackberry Merlot Sauce, you can also use cranberry sauce, which is especially tasty with pork.
  • If you want to save a few of the fresh berries for the freezer, place washed, dry berries on a parchment lined baking sheet in a single layer. Freeze the berries uncovered, until they are frozen solid. Then place the berries (now individually quick frozen – IQF) in zipper storage bags or containers. Voila! Ready for smoothies, for making fruit crisps or wherever your blackberry creativity may take you.
  • Keep some blackberry puree in reserve for Blackberry Lime Curd (the puree can be frozen). Any fruit puree can be made into a curd, similar to lemon curd. This gorgeous blackberry curd is burgundy-pink in colour.
  • As a light summertime dessert, Blackberry Lime Curd looks lovely piped into a meringue nest or tart shell with a garnish of mint.  There is a step-by-step recipe for Meringue Nests here.

Happy blackberry picking, everyone! Enjoy the season.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Reductions
  • Straining
  • Vanilla Extract
    __________

If you make my recipe for Blackberry Merlot Sauce, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urbnspice Chef

 

 

 

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Blackberry Lime Curd in Meringue Nests | urbnspice.com

Blackberry Lime Curd in Crispy Meringue Nests