Sweets - description, useful properties, use in cooking. Recipes with oroblanko.

Sweets - description, useful properties, use in cooking. Recipes with oroblanko.

Sweety - Description

In 1984, an unusual citrus was bred and patented by the University of California. Sweety is a representative of the citrus family, known as oroblanco or grind, a hybrid of the white variety of grapefruit and pomelo. It was the result of experiments by Israeli scientists who wanted to create a fruit similar to grapefruit, but sweeter and more palatable. Oroblanco, like all citruses, requires constant heat. Previously, it grew mainly in tropical conditions. Nowadays, through the efforts of farmers, the area of ​​distribution of the new fruit has expanded.

It grows in Southeast Asia, in Europe, in areas of Central and South America, in Israel and Hawaii. Mature fruit of the retinue retain the green color. His skin is smooth and shiny, but very thick. The flesh is light yellow, separated from the skin by a layer of beige color. After cleaning the fruit on the fingers remains fatty layering. This fruit is quite heavy, even if small in size. Despite the fact that the suites are much sweeter than grapefruit, it has not surpassed it in popularity. Presumably due to the fact that there is too much "waste" from him, as from a broomstick.

Sweeps - useful properties

Useful properties of Sweety are similar to the properties of grapefruit. A dietary product that reduces cholesterol in the blood is saturated with vitamin C, as well as with enzymes that break down adipose tissue. Regular suction protects against viral infections and improves immunity. This fruit is also a reliable assistant in the fight against edema, it restores the water balance in the body. Sweetie helps to cope with apathy and depression, fatigue and gives a good mood. Useful properties of this fruit are used in cosmetology. At home, you can prepare miracle masks with the juice of this fruit. They cleanse and make the skin more elastic.

Sweets - contraindications

Despite the mass of useful properties, the suite is not recommended for use in people with high acidity of the stomach. It can irritate the intestines, mucous membranes and kidneys. Limit the amount of fruit needed for inflammation of the intestine, gastric ulcer, duodenal ulcer, with eneri, gastritis, hepatitis, cholecystitis and acute forms of nephritis.

Sweeteness - caloric

Caloric content per 100 grams is 58 kcal.

Sweetie - Use in Cooking

In cooking, only the main part of the suite is used, that is, its pulp. This fruit is a pleasant ingredient in exquisite or exotic salads. The taste of oroblanco goes well with mushrooms (especially champignons), chicken, seafood and vegetables. In order for the sweet to be sweet and juicy, it is necessary to choose a fruit with a smooth and shiny skin that is heavy enough for its size. Eating it is taken like a grapefruit, cut into two parts.

Examples of recipes with Sweety

Recipe 1: Sea Surf Salad

Unusual fruit goes well with seafood. You can even take canned food, with a fresh salad and seasonings you get a wonderful light salad.

Ingredients: avocado and twigs (1 pc each), tiger prawns (12 pcs), crab cans (1 ban.), Olive oil (4 tbsp.), Lettuce (1/2 puff) .).

Cooking method

Cut the avocado into thin slices, sprinkle with lemon juice. Disassemble the sweat into pieces and peel off the films. Set aside three slices. Boil tiger shrimps for 2-3 minutes, put them in salted boiling water. Then cool them and clean them. Put lettuce leaves in your salad bowl (tear your hands), avocado slices, cut into several pieces of shrimp (leave a few pieces for decoration), twist pieces and crab meat. Ingredients salt and season with your favorite seasonings. Prepare a dressing: mix butter and juice from the folded slices of the suite, whip with a fork, pour salad with the dressing and garnish with shrimp.

Recipe 2: Citrus Muffins

Muffins are air cakes. Stuffed with twigs and other citrus fruits, they are just great.

Ingredients: butter (125 g), liquid vanilla (1 teaspoon), sugar (350 grams, distribute it for dough and for the filling), chicken egg (3 pieces), flour (30 grams), mascarpone (140 grams , or a quarter cup of milk mixed with 1.5 tbsp flour), twist, orange, lemon (1 pc each), corn flour (3 tbsp l.).

Cooking method

To start, prepare the filling. Peel all citrus peels and films. Whip citruses in a blender with sugar, bring to a boil and add cornmeal or polenta. Boil the filling for a few minutes and leave to cool. Dough: Whip butter (room temperature) with vanilla and sugar. Add eggs one at a time, without stopping while beating, then mascarpone and flour. Take a pastry bag or a syringe with a long nozzle and fill it with stuffing. Forms for muffins fill the dough and squeeze the stuffing in three places. Toothpick make drawing on the surface. Put in the oven (180 degrees) for 20-25 minutes. Delicious citrus muffins are ready.

Recipe 3: Smoked pork salad

Vitamin salad not only has an amazing taste, it is also very satisfying. This is facilitated by pine nuts, bacon and corn. You don't have to cook anything - just prepare the ingredients and decorate the dish beautifully.

Ingredients: rucola (100 g), olive oil (3 tbsp. L.), Canned corncobs (5 pieces), pork (raw smoked balyk 100 g), pine nuts (1 horst), twigs (1 piece), tomatoes -cherry (5 pieces).

Cooking method

Wash and dry your rocket or other green salad to choose from. Arugula is better to break your hands, put on a large dish. Clean the pieces, disassemble into slices, set aside a couple of pieces, and remove the rest of the films and divide into small pieces. Cut pork into thin slices. Corn cut into 3 parts, tomatoes - in half. Put everything on the dish, sprinkle with pine nuts. Pour over dressing: olive oil with juice from twigs. Season to taste with salt and pepper.

Sweetie - useful advice from experienced chefs

Sweeties - waste-free product, with the exception of bones. Delicious candied fruits can be made from its crusts and used in many salads and pastries. It is necessary to clean the skin from the porous layer, cut it into strips, diamonds or squares and cover with water. Soak for about 3 days, changing the water several times a day. Then put them to boil for 10 minutes.

Drain the water and add fresh cold water (250 ml, a little more than a kilogram of sugar and a little citric acid per 1 kg of crusts). Boil 3 times for 10 minutes, with intervals of 10 hours. After the last boiling, get ready-made candied fruit from thickened syrup, let them drain, and dry in the oven on a sieve until sugar crystallizes and forms a crust. Keep in a tight-fitting jar. In the remaining syrup, you can cook another portion of candied fruit.

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