Whether you are cooking marbled meat for the first time, or with regular consistency, read the answers to the questions in this section. You will definitely find something interesting for yourself.
Step 1. Remove the meat from the refrigerator a few hours before cooking and place it on an absorbent surface. The meat should warm up to room temperature so that it is evenly fried throughout the entire volume during cooking.
Step 2. If you are cooking a steak in a cast-iron skillet, put the pan on the fire and heat it well. If you prefer a steak more fried, then preheat the oven to a temperature of 200 ̊С, it is better if there is a grate in the oven. If you are grilling a steak, turn on the grill or light the coals and heat the grate well on which you will cook the steak.
Step 3. Brush the meat with a little oil, pepper and salt with coarse sea salt.
Step 4. Wipe the pan or grill rack with a waffle towel with a little oil, when the pan starts to “smoke” you can put the steak on the wire rack.
Step 5. Fry the steak on each side for 1.5-2 minutes, then place the steak on the edge, as if sealing it on all sides.
Step 6. If you are cooking a steak in a cast-iron skillet, while the steak is on the rib, add a little butter, crushed garlic, and a couple of thyme sprigs into the skillet. Dip the steak in boiling oil on each side.
Step 7. If you prefer less roast, then the steak can be removed from the pan or wire rack, but not immediately onto the plate. Let the meat rest for a few minutes, so that all the meat juice inside the steak is distributed throughout the entire volume.
Step 8. If you prefer the steak more cooked, then hold it on the wire rack for a few more minutes, turning it constantly so that it does not burn. If there is an oven, then place it in the oven for 4-6 minutes, then take it out and also let it rest.
Step 9. Then serve the steak on a plate, add salt and pepper and voila, the steak is ready!
To get a taste of the steak, forget about the sauce, at least for the first couple of slices. Add a little more salt. As a side dish for me, the best option is grilled vegetables. But anything can go with a steak, even pasta!
Persimmon is an interesting berry and not everyone likes it. To date, the astringent effect that persimmon peel gives has practically disappeared due to crossing it with other fruits. Sweet, aromatic, and pleasant texture – persimmon is a vitamin and medicinal product. Here are some facts that reveal this orange berry from all sides:
Translated from the Latin persimmon – food of the gods. It is also called winter cherry, the plum of the gods, Chinese peach, heart apple.
Persimmons contain a lot of beta-carotene – its amount exceeds the amount of beta-carotene in pumpkin, tomatoes, peppers. This element is responsible for skin health and visual acuity. It is also useful for those who have a harmful nicotine addiction.
Persimmons are considered healthier than apples due to their higher content of calcium, sodium, iron, and manganese. Persimmons also contain a lot of dietary fiber, which is useful for the stomach and remove toxins from the body.
Persimmon helps in the fight against depression and autumn blues. It contains a lot of magnesium, which soothes and tunes a person to a positive, and fructose with glucose, which simply improves mood. Persimmon makes the day more enjoyable with its bright color!
Persimmon satisfies hunger well while being a low-calorie product. This is used by athletes and all those who carefully monitor their weight.
Ripe persimmons have hard and smooth skin, but so transparent that you can see the fibers and jelly-like pulp of the berry. The softer to the touch the persimmon, the tastier and riper it is.
Persimmons are rich in vitamin C, and therefore will be an excellent assistant to you in the fight and prevention of seasonal colds. There are even recipes for rinsing and tinctures based on persimmon, but it is enough to just eat it.
To get rid of the astringent effect of persimmon peel, you need to put it in the freezer for several hours. Or for several days in a plastic bag along with apples. Persimmon will ripen and lose its tasteless quality. Or just peel off the peel.
Persimmons are not only used as a dessert, they are added to salads, baked goods, dried, and then eaten as candy. Persimmon adds spice and variety to the dish!
Persimmons also contain a lot of potassium, which affects the work of the heart and blood vessels.
Plums are fruits of the genus Prunus (stone fruits). Plum may have been one of the first fruits grown by humans, along with olives, grapes, and figs.
Plum trees grow on all continents except Antarctica. But most of all they are grown in temperate zones. The average lifespan of cultivated plums is 10-15 years.
Most plum trees grow in gardens near residential areas.
Flower buds on most cultivars sit on short spurs along with the shoots of the main branch. Each bud can contain one to five flowers, and often appear as dense flower clusters when the trees are in full bloom.
The fruits have an average size of 2.5 to 7.5 cm in diameter; shape from spherical to oval. The flesh is hard and juicy. The fruit is smooth with a waxy surface. Skin color ranges from bluish-black to red, purple, green, or yellow.
The most popular and most common is the “home plum”, which takes 90% of all plum tree plantings in the world.
Like most fruits, plums are low in calories. There are approximately 46 calories in 100 grams of raw plums; and they consist of 87% water, 11% carbohydrates, 1% protein, and less than 1% fat.
Plum is a good source of vitamin A, vitamin K, vitamin B (B1, B2, B3, B6, B9), and vitamin E.
Minerals present in them include potassium, fluoride, phosphorus, magnesium, iron, calcium, and zinc. They are also loaded with fiber, sorbitol, and isatin.
The antioxidant power of plums helps in the treatment of osteoporosis, obesity and slows the progression of Alzheimer’s disease.
Plums also contain anthocyanin and quercetin, which are important in preventing the breakdown of brain cells.
Plums have a low glycemic index, so consuming plums helps control blood sugar levels and reduces the risk of type 2 diabetes.
Numerous studies have proven that eating plums helps prevent the appearance of cancer cells, strengthens the immune system, and prolongs youth.
Plums are widely consumed as dessert fruits. Plum fruits range in flavor from sweet to tart. Compotes and preserves are prepared from plums. They are used for baking pastries.
In the Balkans, the plum is converted into an alcoholic drink called Slivovica (Serbian: šljivovica). Šljivovica is the national drink of Serbia in domestic production, and the plum is the national fruit.
“Plum wine” is popular in Japan, Korea, and is also produced in China. In central England, a similar alcoholic beverage known as the plum drum is also made from plums.
Dried plums, without fermentation, are called prunes. These plums contain a high level of sugar, the quality of which depends on the drying method (in dehydrators or the sun) and the storage method.
The plum is heavily involved in Chinese mythology. She is often depicted carved on jade, as the Chinese associate her with wisdom.
In ancient China, tangerines were considered a symbol of happiness, wealth, and longevity. That is why the Chinese, going on a visit, took several fruits as a gift to the owners, thereby showing that they wish them all the best. And the hosts, in turn, also gave tangerines to the guests before leaving. There is an assumption that the very name “mandarin”, translated from the Chinese language, means “rich man”.
Everyone loves seedless tangerines, but for obvious reasons, they cannot reproduce without human help. Now there are about 50 varieties of these fruits, but they all belong to cultivated plants and are not found in the wild. Most likely, sometime in time immemorial, Chinese breeders bred it.
A tangerine tree can grow up to 4-5 meters in height, but it takes about 30 years for it. But from one such large tree, you can collect a solid harvest, for the season it can bring up to 6000-7000 fruits, and in some cases even more.
Breeders actively cross tangerines not only with each other but also with other fruits. What is sold in stores often refers to just such hybrids, outwardly very similar to tangerines. Tangerines, for example, which are grown in China more than any other citrus, or clementines, which are a sweet hybrid of mandarin and bitter Seville orange.
Of all citrus trees, tangerine is the most resistant to cold weather. Therefore, these fruits have been grown for a long time even in the south of Russia, although winters there are too cold for most other citrus fruits. But tangerines grow well in the Caucasus, in particular, in Abkhazia and Georgia. It takes 6-8 months for the fruit to fully ripen, and the conditions there are quite suitable, the warm season lasts long enough.
Like other citrus fruits, tangerines are the strongest allergen. But they still have a lot of useful properties – a huge amount of vitamins, for example. For the inhabitants of the Northern Hemisphere, these fruits are a valuable source of them in the winter.
In cold climates, tangerine trees do not survive because they are classified as evergreens. They do not shed their leaves for the winter, and therefore snow and frost kill them easily.
Mandarin juice is not commercially available, unlike orange juice, although the cost of these fruits is comparable. The thing is that orange juice is healthy, it retains many useful properties during processing, but tangerines lose these properties. Therefore, it makes no sense to make juice from them – it will not be useful for the body.
The word “mandarin” in a slightly distorted form came to the main European languages from Spanish, and in ancient China, high-ranking government officials were called mandarins, and the Chinese language in English-speaking sources is still called Mandarin. Why the fruit was named as the nobles were called – no one knows. Perhaps the fact is that once in China, only tangerine officials had the right to grow tangerine fruits in their gardens.
If we count all the hybrids together, it turns out that tangerines of all citrus fruits are second only to oranges in terms of the scale of the world harvest. They are grown in many countries of the world, although they came to Europe only a few centuries ago, around the time of the Napoleonic Wars.
Distinguishing a tasty tangerine from a tasteless one is not difficult even in a store. With prolonged storage, these fruits lose moisture and dry out, and therefore become lighter. Therefore, the heavier the tangerine, the juicier it is likely to be, and the fruits that are too light for their size are likely to be slightly dried and not very sweet.
Tangerines are nitrate-free. This is because fruits contain a lot of citric acids, which, due to their properties, neutralizes their harmful effects.
Scientists at the Mayo Clinic Science Center have found that tangerines are wonderful to cheer up. Their smell relieves anxiety and stress and charges a person with optimism.
Eating tangerines is a great way to recharge with vitamins. This fruit contains the same amount of vitamin C as an orange, and 3 times more vitamin A. Also, tangerines are rich in antioxidants, fiber, and bioflavonoids. Moreover, one fruit contains an average of 40 calories.
Don’t rush to throw away the tangerine peels! It can also be used: use it as a flavoring for drinks and desserts. But before doing this, rinse the crusts with water and vinegar to help rinse the chemicals off. Also, avoid using shiny peels, as the gloss means the fruit has been waxed.
How do you calculate the most acidic fruits? Very simple! They are of medium size and flattened. These are Unshiu tangerines, and if you do not like sweets, then you should opt for these fruits.
Mandarin oil works well against cellulite.
To prevent tangerines from spoiling for a long time, simple storage conditions should be observed. These citrus fruits cannot stand dryness and high temperatures, and therefore the bottom drawer of the refrigerator will be the best place for them.
Peach is one of the favorite foods for plant lovers. How much do you know about this fruit? If not, read on.
Peach is good for digestion and has a diuretic effect. It is good for cleansing the kidneys and bladder.
This wonderful fruit has a natural soothing effect. It has a beneficial effect on the stomach for acid indigestion.
Peach gives you a feeling of fullness, so it is good to use it as a snack between meals. Even though it is sweet, it has very few calories – 35-50 – and no fat at all, so those who are losing weight can eat it.
Peaches are rich in vitamins A, B, and C, as well as magnesium, phosphorus, calcium, and potassium, so it is good not only for the digestive system but also for muscles, bones, and heart.
Peach has excellent moisturizing properties, therefore it is useful for skin renewal. It is often used in cosmetics.
Eating peach has a positive effect on the condition of the scalp and prevents hair loss.
Peaches help relieve bad moods and anxiety. In Hungary, therefore, they are called “fruits of tranquility”.
Peach is very aromatic and can be used as an aphrodisiac.
Peach contains selenium, which is good for cancer prevention.
During the Roman Empire, people thought that this fruit came from Persia, as it sounded similar in Latin – “Prunus persica”. At first, it was called the Persian apple.
In fact, the fruit is originally from China, and it got to other countries through Persia.
In China, the peach is a symbol of good luck, protection, and longevity.
Peach is a member of the Rosaceae family and is a close relative of the almond.
August has been National Peach Month since 1982 in the United States.
The peach tree is often called the tree of life.
Peaches came to America during the second or third voyage of Columbus to this continent.
The first peach orchard in the United States appeared in Florida in 1565.
The state of Georgia in the United States is called the peach state by the local population because there are many peach orchards, although the state of California is the absolute leader in the country in growing these wonderful fruits.
China is the world’s main producer of peaches, followed by Italy.
The kernel of peach pits contains hydrocyanic acid, which is a poisonous substance if it enters the body in large quantities. Adults are allowed to eat 1-2 kernels of peach pits. One core weighs about 10 g, and 100 g is already life-threatening. True, most people never eat peach kernels because they do not find them tasty.
There are certain subtleties that relate to the choice of meat and various culinary methods of toasting, the knowledge of which will help in mastering this virtuoso art. So, let’s try to cook meat steak at home!
The most important rule of steak cooking is choosing the right meat. Initially, steaks were prepared from beef, so if they say “steak”, then they mean exactly a dish of beef. For other meat, clarification is required, so in this case, they write pork, chicken, salmon steak, and so on. But true steak connoisseurs argue that steaks made from any meat other than beef are not steaks.
They say that the most delicious steaks are obtained from slightly dried meat. The most important thing is that the meat is not steamed, otherwise, the steak will turn out to be tough, and its taste, which is just provided by fermentation, will not be so rich and rich.
The meat should be removed from the refrigerator about an hour before cooking to bring it to room temperature. This is necessary to evenly grill the steak.
You can quickly and deliciously cook a steak in the oven, the Josper charcoal grill oven, on an open grill, and on a grill pan in which the meat does not burn and acquires an appetizing pattern.
Some cooks mix the two oils for the best result, but steaks are ideal in ghee that does not burn and is mild in flavor.
The main rule for preparing a steak is that at first it is fried very quickly in a hot pan until crusty, and then it is brought to readiness over a slower heat.
The fact is that the protein curls up under the influence of high temperature and does not allow the juice to flow out of the meat.
Before frying, some cooks dry the steak for an hour in the oven at a temperature of 60 ° C, since the dried meat instantly gives a dense golden brown crust when frying. If you neglect this rule, the steak will be dry and tough.
When doing this, do not forget to fry the sides of the steak as well, holding it for convenience with meat tongs.
A steak covered with a dense crust on all sides will cook well and remain juicy. This is one of the main steak cooking tricks.
Do not overdo it with the fire and do not bring the pan to the point that it starts to smoke, because if the steak burns, you will not be able to continue frying, and it will turn out raw.
An important secret of steak preparation is to give it a “rest” and recover from intense frying. To do this, place a piece of butter on the steak, cover it loosely with foil and leave for 10 minutes. The longer the steak “rests”, the tastier, more aromatic, and tender it will turn out.
Sapodilla (or lamut, chiku, achra) is the fruit of an evergreen, slow-growing sapodilla tree (lat. Manilkara zapota) from the Sapotova family that is found throughout Thailand. The supposed homeland of the plant is one of the regions of Mexico. It is now found naturally in an area stretching from Mexico and South Florida to the Caribbean and northern South America. Manilkara zapota is widespread on other continents, in tropical regions.
India, the Philippines, Sri Lanka, Malaysia, Mexico, Venezuela, Guatemala, and other Central American countries are engaged in commercial cultivation. The most important fruit suppliers are the Thai provinces of Chonburi, Nakhon Sawan, Nakhon Si Thammarat, and Sukhothai. The harvest season in Thailand lasts from September to January.
The height of sapodilla trees is usually 12–20 m. Some specimens grow up to 40 m in height. The trunk and bark contain a lot of white milky sap. The leaves are beautiful, with cuttings up to 3 cm long and elliptical plates, 5–15 cm long and up to 7 cm wide. They are located at the ends of branches in groups. Both sides of the leaves are the same dark green color, the veins are clearly visible below. In some species, the underside is velvety.
Bell-shaped flowers on stems about 2 cm long grow from the leaf axils. They have 6 stamens and 3 ovoid velvety red-brown sepals. The corolla is light green.
Fruits are around 5–10 cm in size. They appear in place of a small number of flowers. Depending on the variety, from the beginning of flowering to ripening, the sapodilla takes from four to ten months. In mature specimens, the skin is slightly rough, light brown, while in immature specimens it is smooth, greenish-brown. The pulp is soft, mealy, sweet, from yellow to red-brown in color. Sapodilla flavor is a cross between pear, banana, and caramel. The fruit smells like caramel and vanilla.
One fruit contains 3–12 inedible brown or black seeds with a white margin, 16–24 mm long, arranged in a star shape. They are slightly flattened and very hard.
Sapodilla trees are grown mainly for the tasty and nutritious fruits that supply the body with minerals, amino acids, and vitamins. They are especially rich in phosphorus, calcium, magnesium, sodium, and vitamin C.
Manilkara zapota wood is a durable building material, as evidenced by the Mayan settlements abandoned many centuries ago on the Mexican Yucatan Peninsula. It is tough, tough, and pest resistant. Sapodilla wood is used to make heavy structures, sleepers, furniture, joinery, and tool handles.
The tannin found in various parts of the plant is used for tanning ship sails and fishing nets.
A decoction of the leaves is used to reduce fever, hemorrhoids, wounds, and ulcers. For neuralgia, greased leaves are applied in the form of a compress.
Flowers are one of the components of the powder with which women rub their bodies after childbirth.
The bark is an astringent, antipyretic, and tonic. The tannin obtained from it is used for diarrhea and high fever.
Sapodillas are eaten for indigestion and diarrhea.
The seeds are considered antipyretic. If you grind them and grind them with water, you will get a diuretic, which also helps to eliminate stones from the gall and bladder.
Powdered roots are used to treat oral thrush in infants.
The seeds have something like a hook at the end. If accidentally swallowed, it can get caught in the esophagus. Therefore, before using sapodilla, it is better to remove the seeds immediately.
Papaya is a tropical tree that grows in Africa, Asia, and South America. Often called “melon tree”, and in Australia, dad or paws. Papaya fruit of Carica Papaya. There are two known varieties – Mexican and Hawaiian. Here is a shortlist of curious tropical fruit facts.
Mexican papaya weighs up to 10 kg, while Hawaiian papaya weighs about 1 kg.
Only in Hawaii is papaya grown for the trade.
Papaya is the first genetically modified fruit in the United States.
Unripe papayas act as natural contraception and can cause miscarriage.
Papaya tea is used as a defense against malaria.
The seeds of the fruit resemble black pepper and are edible. They can be peeled and used as a substitute for black pepper.
The bark of the papaya tree is often used for rope.
Papaya contains latex (the white juice that comes out of unripe papaya), which can cause an allergic reaction in people with latex allergies.
If you eat too much, papaya (like carrots) can lead to carotenemia – yellowing of the feet and palms.
A small papaya contains about 300% of the recommended daily amount of vitamin C.
Singaporeans love to eat and are good at food. New establishments are constantly opening here, which are gaining worldwide fame, quickly plugging those who, it would seem, have already established themselves on the podium. We picked up a few new stellar spots and also walked through the classics that are in the top of the best Singaporean establishments.
Altitude Gallery & Bar
Altitude Gallery & Bar, located at an altitude of 282 meters, offers a breathtaking bird’s eye view of Singapore.
The institution has one of the richest bar cards in the city and a large selection of snacks. Experienced bartenders offer delicious cocktails. Altitude Gallery & Bar regularly hosts parties with the best DJs and artists.
Cuisine: European 1 Raffles Place +6564380410
Maharajah Boat Quay
Maharajah, one of the oldest Indian restaurant chains in Singapore, was founded with the aim of serving fine dining in North India to the general public. From tandoori so tender that it falls off a bone, to Vindaloo’s fiery curry, the menu has a lot to offer for adventure lovers looking for something more than the average Indian restaurant.
41 Boat Quay Singapore (049830)
Ce La Vi
The luxurious CÉ LA VI restaurant is part of the entertainment complex of the same name, located on the territory of the famous Marina Bay Sands hotel. It offers its visitors mouth-watering food, impeccable service, and a bird’s eye view of Singapore’s fantastic skyline.
The facility’s menu is based on hits of modern Asian cuisine. The restaurant offers a large selection of premium wines, as well as an extensive cocktail and bar list. At guests’ disposal is an exquisite hall where pleasant relaxing music sounds.
Cuisine: Japanese, Chinese 1 Bayfront Avenue +6565082188
Equinox
The restaurant is located in the building of the tallest hotel in Singapore, Swissotel The Stamford, on the 70th floor, which largely determines its specialization and trump card. The restaurant’s cuisine is decent, but this is not the main advantage of the restaurant. The main and outstanding asset is the mesmerizing panoramic view of Singapore.
Cuisine: International, European 2 Stamford Road +6568373322
Forlino
Situated in the heart of Singapore, Forlino Restaurant attracts gourmet cuisine, a sophisticated atmosphere, and fantastic views of Marina Bay. Designed by a talented chef, the menu includes the best Italian cuisine. Among the specialties are ravioli with truffles, lamb cutlet, tagliolini, tiramisu. There is an extensive wine list. Guests can be accommodated in the main hall from where they can enjoy the beautiful panoramas of Marina Bay and the F1 track.
Cuisine: European 1 Fullerton Road +6566907564
Hong Kong Soya Sauce Chicken Rice and Noodle
Hong Kong Soya Sauce Chicken Rice & Noodle is located in the China Town Complex in Singapore’s Chinatown. A simple sign with the names of dishes, plastic dishes, ordinary chopsticks and a place in a common food court – the kiosk is no different from dozens of competitors in the neighborhood and from 15,000 other Singaporean eateries. But it is to this unremarkable showcase that meter lines are now lining up. The news that a simple eatery was among the 29 restaurants highlighted by the city’s recently launched Michelin guide quickly spread across Singapore.
At the same time, the menu of Hong Kong Soya Sauce Chicken Rice & Noodle includes the most common dishes: chicken with rice or noodles or vegetables in oyster sauce. The cost ranges from S $ 2.50 to S $ 4, and the most expensive item is considered to be grilled chicken for $ 14. And although Michelin inspectors chose this one from thousands of Singapore kiosks, the owner and chef of the establishment, 51-year-old Jang Hong Myung, is not going to raise prices yet.
126, 335 Smith St, Stall 02
Jumbo Seafood
Jumbo Seafood is renowned for its exceptional freshest seafood and modern Chinese cuisine that has won gourmets among locals, ex-pats, and travelers alike.
You should, of course, try the famous Jumbo Chilli Crab, which is the national dish of Singapore and is perfect here, by the way, it can be ordered in black or white pepper.
+65 6479 3435
Lantern
Lantern Bar, located on the roof of The Fullerton Bay Hotel, invites its guests to enjoy not only mouth-watering dishes but also panoramic views of the picturesque Marina Bay. The bar menu includes a large selection of light snacks, grilled dishes, salads, steaks, and more. The highlight of the establishment is a wide range of Latin American and Caribbean cocktails.
Guests can sit on the terrace by the outdoor pool, which features live performances every evening.
Cuisine: European 80 Collyer Quay +6568778911
LeVeL 33
This restaurant is very popular and you need to make a reservation in advance, as it is known not only for excellent cuisine but most importantly, for its breathtaking views of the main attractions of Singapore. You need to book a table on the street and come in the evening to have time to watch the laser show on the bay.
Cuisine: European 8 Marina Boulevard +6568343133
MakanSutra Gluttons Bay
Makansutra Gluttons Bay is a street food restaurant located in Esplanade Park, close to the Bay Theater (more precisely, between it and The Float) overlooking Marina Bay. The restaurant has one small central structure where food stands, a series of tables, and benches are located. We can say that this is a modern restaurant, but at the same time, it does not cease to be a typical hawker (street tavern). This is an initiative of Makansutra, a firm that produces a variety of food guides, among which the most famous food in Singapore.
This is where you can taste deliciously cooked chili crab – the most famous dish in Singapore. Do not be afraid of the name “chili” – this dish is not so spicy. The whole secret is in a special sauce, in which a huge crab is drowning, like in rich borscht. The sauce is made from garlic, onions, ginger, sesame oil, black rice vinegar, sugar, tomato paste, chili peppers, eggs, and rice flour are also added.
In different parts of the world, you can find various exotic fruits that many of us have never heard of. One of these fruits is pomelo, which appeared on the shelves of our stores relatively recently and has not yet gained great popularity among customers. What is interesting about this large citrus and is it useful, we will tell you about this today.
The name of this citrus should be pronounced with an accent on the letter “e”. Americans call this fruit “Pumelo”, and the Chinese call it “Yu”. Also, you can often find this fruit on store shelves called shaddock, this is how the surname of the European sounded, who was the first to describe this fruit.
It is believed that the homeland of the pomelo is southeast Asia, and this fruit came to America thanks to Shaddock.
The island of Barbados was the first place where pomelo trees were grown from seeds.
It was on the island of Barbados that orange pomelo pollination or rebirth took place, as a result of which the grapefruit appeared.
After you taste the pomelo, a slight bitterness will remain in your mouth, and the aftertaste is very reminiscent of a grapefruit.
Pomelo is a real treasure trove of vitamins, trace elements, and other useful substances.
Pomelo has strong diuretic properties and in this respect, it can even compete with watermelon.
The Chinese use pomelo crusts to prepare medicines for traditional and alternative Chinese medicine
Pomelo pulp is not only tasty but also healthy, as it is rich in pectin. That is why this fruit is used in the preparation of marmalade. Besides the fact that pectin also improves metabolism, it is a known fact that pectin cleanses the body of pesticides, toxic and radioactive substances!
Interestingly, our exotic fruit is also an antidepressant, as it contains substances that strengthen the nervous system and help fight bad moods. Great property, isn’t it?
A good ripe fruit should have a rich aroma, a pale green or yellow color, and be slightly springy, like a “rubber ball”. Of course, it shouldn’t have any damage – a smooth and shiny fruit is the perfect pomelo.
