In accordance with its name, this orange comes from Bali. this Fruit shaped with rounded the top of the taper is rather flat and the bottom. Fruit size is not very large compared to most other pamelo.
The outside skin of the fruit is green when young and old after the change to yellowish. when we look at the skin, its thin skin more than other pamelo. Flesh pink fruit with a sweet taste, smooth texture, and a lot of sloppy. Fruit flesh is meeting with one another. the seeds have a little amount, which does not even have seeds at all.
This Orange balinese beneficial for health. theres a lot of pektin more than the other types of pamelo. This pectin is able to lower cholesterol while reducing the risk of heart disease.
Almost all people know balinese orange. Unique taste and shape. The skin is often used children in rural areas as a raw material for car toys.
Meat and fresh Fruit that contains a lot of water, can be eaten immediately after peeled or as a mixture of salad and rujak.
a few recipes that I take from Planetmole
1. Suar suir jeruk bali
Bali pomelo and meat, good with French or toasted bread.
Ingredients:
250 g fillet of beef, cut in rather small cubes
2 tablespoons margarine or oil, for stir frying
1/2 teaspoon salt or to your liking
1/2 tsp ground pepper or to your liking
4 shallots, cut finely
1 tsp granulated sugar
1/8 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp vinegar (apple cider or to your liking)
2 Tbs wheat flour
4 Tbs tepid water
350 g sweet red jeruk bali fruit flesh, roughly shredded
Method:
1. Stir fry meat in margarine or oil and season with salt and pepper. When done take out of the pan, set aside.
2. Stir fry shallots in the remaining margarine or oil until aromatic and season with sugar, cinnamon, cloves and vinegar. Return meat into pan, simmer.
3. Mix wheat flour and tepid water, stir well and add to the stir fry.
4. Add the jeruk bali fruit flesh and mix.
Makes three portions.
2. Jeruk Bali saus merah
Bali pomelo served with a sour reddish sauce.
Refreshing when the temperature is soaring high.
Ingredients:
400 g Bali pomelo flesh, roughly shredded
350 g fresh pineapple, cut in thin rounds
2 corn on the cob, boiled, remove the kernels from cob
4 green chilies, cut in thin rounds
4 cloves garlic
A slice of fresh ginger
2 tbs butter or margarine, for stir frying
2 red tomatoes, skinned, pounded
1/2 tsp salt or to taste
1/2 tsp sugar
2 tbs lime juice
Green salad leaves, for garnishing
Method:
1. Make garlic and ginger into a paste and stir fry until aromatic.
2. Add tomatoes and season with salt, sugar and lime juice.
3. Arrange the all the salad ingredients on a suitable plate and serve the sauce in a bowl or pour the sauce over the salad.
Makes three portions.
3. Es krim jeruk bali
A quick to make dessert.
Ingredients:
75 g granulated sugar
1 tbs water
150 g jeruk Bali fruit flesh
4 cups ice cream to your liking: vanilla, chocolate or mocha, etc.
Method:
1. Heat the sugar to caramel by adding water and stirring over a low flame until caramelized.
2. Take a suitable glass or bowl and put the Bali pomelo flesh into the glass or bowl.
3. Divide the ice cream into portions and quickly pour the caramelized sugar over it.
Makes three portions.
4. Jeruk bali mosterd
An unusual appetizer with a tropical flair
Ingredients:
400 g sweet jeruk bali flesh, divided into pieces.
3 ripe kedondong, peeled, hairy pit discarded, cut into vertical pieces.
2 red tomatoes, cut in vertical strips
4 tablespoons sweet soy sauce
2 tbs mustard
8 red or green tiny chilies, mashed
1/2 teaspoon salt or to taste
2 tsp granulated sugar
mint leaves, for garnishing
Method:
1. Put the Bali pomelo flesh into a suitable bowl and add
kedondong pieces or arrange the fruit on a flat serving plate.
2. Mix sweet soy sauce with mustard, tiny chilies and season with salt and sugar. Mix well.
3. Pour the sauce over the fruits and garnish with mint leaves.
Makes four portions.
