Kerala Achappam - Rose Cookies

 

Squeezing Out Coconut Milk in Traditional way – Onnam Paal in Its Purest Form!

How to Make Coconut Milk at Home (Idichu Pizhinja Paal)

    I use coconut milk quite often and liberally in my kitchen for a myriad of dishes — from soups, stews, curries, snacks, desserts, puddings, payasams and even in baked goodies. Coconut milk brings its own richness, depth and that exotic creamy vibe to recipes — be it my style Green Peas Ghee Rice, or comforting Paal Kanji, or extraordinary Thengai Paal Murukku or Puerto Rican Tembleque, Southeast Asian dishes like Nasi Bunga Telang, or Red Rubies in Coconut Milk or Pulut Hitam finished off with a lush drizzle. And don’t even get me started on the magic it does to Indian Payasams and Pradhamans!

    But every time I make coconut milk from scratch, I'm taken straight back to the good old days in Kerala. Especially during wedding preparations in my Mum and Dad's Tharavadu (ancestral home).

Traditional Kavuni Arisi Payasam - Chettinad Sweet Recipe

Kavuni Arisi Payasam: A Traditional Chettinad Dessert with a Fascinating Legacy

    Few dishes as rich as Kavuni Arisi Payasam tell a story, a story of a lifetime, a story of a community, their heritage and legacy.  An ethnic and unique dessert of the Chettinad community. This signature dish, made with the intriguing black sticky rice known as Kavuni Arisi, carries the legacy of the Chettiars' vibrant history of travel, trade, and cultural exchange. Let’s dive into the origins, traditions, and a time-honoured recipe that celebrates this unique Chettinad Sweet.

Exotic Herbs of Southeast Asia's Cuisine

The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine

    Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes. 

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

    Mango Sago Dessert is a popular and refreshing Asian dessert, particularly enjoyed in Hong Kong, Taiwan, and other Southeast Asian countries. Mango Sago Dessert is believed to have originated in Hong Kong during the 1980s.  This Hong Kong Dessert gained popularity quickly in the region and later spread to other Asian countries due to its delightful combination of fresh mangoes, tapioca pearls (sago), and creamy coconut milk. The dessert became a favourite among locals and tourists alike for its tropical flavours and soothing texture.

    Mango Sago Dessert is a sweet and creamy chilled dessert that offers a burst of flavours in every spoonful. The base consists of ripe mangoes, which are blended to form a smooth puree. Tapioca pearls (sago) are then added to give the dessert a delightful chewy texture. The dish is completed with a luscious coconut milk mixture, which adds richness and depth to the dessert. Garnish it with Cubes of Mango Pieces to make this Mango Coconut Dessert a delicacy. The vibrant yellow colour of ripe mangoes and the contrasting white sago pearls make this Chilled Mango Dessert visually appealing and perfect for warm weather or as a sweet ending to a meal.

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

    As the mango season draws to a close, there's one Asian Dessert, a delightful delicacy that captures the essence of this tropical fruit like no other - Mango Sago Dessert. During a visit to a Taiwanese Dessert Shop which boasted 101 Mango Desserts, I was captivated by the enchanting taste and simplicity of this refreshing dessert. The combination of juicy ripe mangoes, chewy sago pearls, and the creamy indulgence of coconut milk creates a heavenly symphony of flavours. Some variations of the recipe also incorporate the tangy sweetness of Pomelo, which adds an exciting twist. However, it's important to remember that Pomelo should be added just before serving, as leaving it in the dessert for too long can turn it bitter. Let's dive into the recipe and savour the last moments of the mango season with this delectable treat!

 Mango Sago in Coconut Milk - A Tropical Symphony of Flavour

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

    Indulge in the Creamy Mango Sago Dessert - A Refreshing Blend of Ripe Mangoes, Chewy Sago Pearls, and Luscious Coconut Milk. Beat the Heat with this Exotic Asian Delight!

Ingredients:

Mango Sago Dessert Recipe:

• 2 Ripe Mangoes
• 1/2 cup Small Tapioca Pearls (sago)
• 500ml Coconut Milk
• 1/4 cup Condensed Milk (adjust to taste)
• 1/4 cup Sugar (adjust to taste)
• 1 cup Water

For Garnishing:

• Few Pieces of Cubed Mangoes
  
• Fresh mint leaves for garnish (optional)
• Rose Syrup (optional)
  

Method:

• Wash the Tapioca Pearls (Sago)thoroughly under running water until the water runs clear. Soak the tapioca pearls in water for about 30 minutes.
• While the Sago is soaking, peel and chop the ripe mangoes. Set aside a few mango chunks for garnish.
• In a pot, bring water to a boil, and then add the soaked tapioca pearls. Cook the tapioca pearls on medium heat for about 10–15 minutes or until they turn transparent, stirring occasionally to avoid sticking. Once cooked, drain the excess water and rinse the sago with cold water to prevent further cooking. Set aside.
• In a separate bowl, combine the coconut milk, condensed milk, and sugar. Adjust the sweetness according to your preference.
• Blend the majority of the chopped mangoes into a smooth puree. Keep a few mango chunks aside for garnishing.
• In a large mixing bowl, combine the mango puree, cooked tapioca pearls, and the coconut milk mixture. Mix everything well until fully combined.
• Chill the mango sago dessert in the refrigerator for at least 1 hour or until thoroughly chilled.
• Once chilled, serve the Mango Sago Dessert in individual bowls or glasses. Garnish each serving with the reserved mango chunks and fresh mint leaves for an extra touch of freshness.

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

• Choosing the Right Mangoes: For the best Mango Sago Dessert, opt for ripe and sweet mangoes. Varieties like Alfonso, Thai Water Lily/Gold Lily, or Honey Gold are excellent choices as they have a smooth texture and intense flavour. Avoid fibrous mangoes, as they may affect the smoothness of the puree.
• Soaking the Tapioca Pearls: Rinse the tapioca pearls thoroughly until the water runs clear before soaking them. This helps remove excess starch and prevents them from sticking together during cooking.
• Cooking the Tapioca Pearls: When boiling the soaked tapioca pearls, stir them occasionally to ensure even cooking. Overcooking can lead to a mushy texture, so keep an eye on them and drain immediately once they turn transparent.
• Adjusting the Sweetness: The sweetness of the dessert can be adjusted to suit your taste. If the mangoes are naturally very sweet, you may reduce the amount of sugar or condensed milk. Alternatively, if the mangoes are not as sweet, you can increase the sweetness slightly.
• Chilling the Dessert: For the most refreshing experience, let the Mango Sago Dessert chill in the refrigerator for at least an hour before serving. You may also add ice cubes to speed up the chilling process, but avoid adding them directly to the dessert to maintain the desired consistency.
• Pomelo Additions: If you decide to include Pomelo in the dessert, add it just before serving to preserve its vibrant taste and prevent any bitterness. Peel the Pomelo, remove the membranes, and separate the sacs before gently folding them into the dessert.
• Presentation:  To elevate the visual appeal of your Mango Sago Dessert, serve it in individual glasses or bowls. Garnish each serving with a few mango chunks and a sprig of fresh mint for a touch of elegance.
• Variation: If you like Rose Flavour in your Desserts, then try this Mango Sago Dessert with a drizzle of Rose Syrup.
  

Beat the Heat with Mango Sago Delight! A Refreshing Asian Dessert!

Chilled Homemade Lychee Syrup

Lychee Syrup Recipe: Homemade Lychee Syrup (Easy & Versatile)

If you have landed up with an abundance of fresh fruit or tinned canned lychees, transforming them into a homemade lychee syrup recipe is the ultimate way to preserve them. While making fruit syrups at home might seem tedious, mastering this simple process rewards you with an incredibly versatile tropical mixer. This easy lychee syrup infuses an elegant, exotic fruity note into your favourite desserts, cocktails, mocktails, and summer drinks. With just a few simple ingredients, you can capture the sweet, aromatic essence of real lychees right in your own kitchen.

Lychee Syrup 

    What would you do when you land up with a lot of fresh Lychees, and a few tins of canned lychees? Devour the fresh juicy fruit as fresh as it is. And as the days go by and a few batches still lying out in the refrigerator staring at me with wide red-eyes, the never ending plan of converting it into some recipe or the other, pops into my head. Pudding?!!! Sorbet?!!! 

Or go to the extent of converting it into Lychee Syrup??? 

    Well, though making Syrups seemed tedious in the beginning and once I got the knack for it, I realized it is one simple recipe which just need a bit of time and patience.  In recent years I have been making my own Rose Syrups, Nannari (Sarsaparilla Syrup), Lemon Syrup, Caramel Syrup, Apple Syrup, Coffee Syrup etc., that now I have a bit of confidence to convert fruit juices into syrups.

And also, it is one best way to preserve the produce, when you have them in abundance.

History and Origin

    The lychee (Litchi chinensis) is a highly revered subtropical jewel with an imperial heritage rooted in Southern China, where it has been cultivated for over a thousand years. Ancient rulers prized this fruit so highly that royal couriers were dispatched on horseback across vast distances just to bring fresh harvests to the palace.

    From its ancestral home, the fruit eventually spread across Southeast Asia, finding a spectacular second home in the mist-shrouded, fertile hills of Northern Thailand. Today, regions like Chiang Mai are world-famous for their lush orchards, making the lychee a true symbol of Thai hospitality and seasonal abundance.

My Nostalgia and Memory

    Along with Lychees comes the memory of our first trip to Thailand in 2009. It happened to be their National Tourism Week, and they handed a big packet of fresh lychees to each passenger landing at Suvarnabhumi International Airport in Bangkok. We had altogether four big packets of lychees in our hands!

    Though we had them, we were completely caught up getting our entry visas sorted and waiting for our taxi. Suddenly, an old lady pulled my hand. Alarmed and shocked at the same time, I turned to her...

    There beside me stood a lovely old lady. Beaming with pride and wearing a warm, pleasant smile, she said, "These lychees are from Chiang Mai, enjoy them!"

    With a wide and amused smile, I thanked her and promised I would surely eat them right away. True to our word, we gobbled up a whole packet of lychees within no time. They were so fresh, tasty, and juicy—my very first acquaintance with that memorable, authentic lychee flavour.

Naturally, we sneaked back to the counter and got hold of two more packets!

    I still remember that day clearly—all that evening twilight at the Bangkok airport, waiting for our taxi to Pattaya with our fresh lychees and the memory of that sweet old lady. Throughout the whole stay, I stored the lychees in the hotel room refrigerator and relished them heartily.

    I even brought a packet of lychees back home with us, which we couldn't finish off. The reminiscence of these anecdotes travels with me even after all these years, and I still instantly relate lychees to our beautiful trip to Thailand.

The Simple Formula

    Water, Sugar, and Lychees are all you need to easily make this lychee syrup at home.  Boil Sugar & Water along with fresh/canned Lychees until it reaches one string consistency or becomes slightly thick & sticky all together.

    Finally, add a few teaspoons of Lemon Juice, strain it and there you go with a Lychee syrup ready to add taste and aroma to the dishes.

Love Homemade/DIY Staples? Let's explore a wide range of Homemade Syrups & Cordials for clean, preservative-free refreshers! 

Homemade Lychee Syrup with fresh Lychees

Why You Will Love This Recipe

• Pure Fruit Flavour: Contains absolutely no artificial preservatives or synthetic food colourings.

• Smart Preservation: The perfect, simple way to prevent fresh fruit from spoiling when you have a large batch in your refrigerator.

• Brilliant Versatility: It can be added to almost anything in which you would love to have a note of tropical flavour.

• No Crystallization: A tiny splash of fresh lemon juice acts as a natural preservative and stops the sugar from seizing up.

Recipe Overview

• Cuisine: Asian (Around the World)

• Recipe Type: Syrup

• Yields: 1 Medium Jar (Approx. 250 ml)

• Servings: 10–12 Portions

• Difficulty: Medium

• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 10–15 Minutes

• Cooking Time: 30–45 Minutes

• Total Time: 40–60 Minutes

How to Cook Homemade Lychee Syrup: Step-by-Step Guide

Lychee Syrup - Versatile Summer Drink Mixer

 

Ingredients List

For the Lychee Syrup:

• 1 Cup Sugar (White granulated sugar helps to retain the natural, pale fruit colour)

• 1 Cup Water

• 1 Cup Lychees (Freshly peeled and pitted, or drained canned lychees)

• 1/2 Tablespoon Lemon juice

Method - Detailed Cooking Instructions

Step 1: Preparing the Fruit

• If you are using fresh lychees, peel off the bumpy outer skin, slice the fruit flesh carefully, and remove the inner seed.

• Rinse the prepared lychees well under cold water and leave them sitting in a colander for a few minutes to drain fully.

• Cut the drained fruit into small pieces and grind it in a blender into a coarse paste.

Step 2: Boiling the Sugar Base

• In a clean saucepan, pour in 1 cup of water and add 1 cup of white sugar into it.

• Stir the mixture well to combine, and boil it over a medium-high heat until the sugar is dissolved completely.

Step 3: Simmering and Testing Consistency

• Now, add the puréed lychees to the sugar syrup and give it a quick stir.

• Let the mixture come to a boil and keep it bubbling for about 5 minutes.

• Lower the flame and let it boil over a low flame for about 30 minutes, allowing the fruit oils to thoroughly infuse.

• Pour in 1/2 tablespoon of lemon juice and cook for about 5 more minutes.

Pro Tip: Keep a close eye on the reduction! You want to boil the syrup until it reaches exactly a one-string consistency, meaning a drop cooled between your fingers forms a single, thin thread that holds without breaking.

Step 4: Straining and Cooling

• Switch off the flame and allow the liquid to cool down for a few minutes on the counter.

• While the mixture is still warm, pour it through a fine-mesh strainer into a clean bowl, pressing down slightly to catch all the juices.

• Once the strained lychee syrup cools down completely, pour it straight into a sterilized glass jar or bottle.

Preservative-Free Lychee Syrup

Pro Tips and Notes

• Fresh vs. Canned Lychees: You can use fresh lychees if available. Simply peel and discard the skin and seed. You can use canned lychees too, just be sure to drain the lychees completely before using. I had a can of lychees and some fresh lychees, so I used about a cup of both in this recipe!

• The White Sugar Secret: I have used white sugar in this recipe, which will help you to retain the natural white colour of the fruit. Brown sugar may darken the syrup, but if you prefer, substitute white sugar with brown sugar.

• Preventing Crystals: Adding a dash of lime or lemon juice while making the syrup is to avoid crystallization, and it also acts beautifully as a natural preservative.

• Post-Cooling Thickness: The syrup naturally gets slightly thicker after cooling down, so do not over-boil it past the one-string consistency.

Storage Suggestions

• Pantry Life: Lychee syrup stays perfectly fresh for up to 6 months when stored in a dark, cool place inside an airtight glass container.

• Refrigeration: For a significantly longer shelf life and to keep the top floral notes incredibly bright, store the bottle in the refrigerator.

Serving Suggestions

Lychee Juice

Lychee Lemonade

Lychee Martini

Lychee Pudding

• Lychee Juice & Soda: Add this lychee syrup to plain water and top it up with ice cubes. For a fizzy variation, mix it directly into plain soda water with a few leaves of fresh mint.

• Flavoured Teas: Brew a simple pot of black or green tea, let it chill, and add a hint of lychee syrup for an instant iced fruit tea.

• Zesty Lemonade: Add a teaspoon of lychee syrup into your standard homemade limeade or lemonade for an exotic twist.

• The Home Bar: Pour it into your favourite summer cocktails, mocktails, mimosas, or a elegant Lychee Martini.

• Dessert Drizzle: Drizzle a generous spoonful of syrup into the mixture when making a delicate Lychee Pudding or Lychee Sorbet.

FAQ

Can I substitute white sugar with brown sugar?

• Yes, but brown sugar will turn your syrup dark brown and add a caramel flavor. White sugar is highly recommended to retain the natural, delicate white colour of the lychees.

Is this recipe a syrup or a cordial?

• This is strictly a syrup. It is a thick, intense sweetener made of equal parts sugar and water to flavor drinks, whereas a cordial is a tart, juice-heavy drink concentrate meant for heavy dilution.

What is the main difference between a syrup and a cordial?

• Syrups are thick, sweet infusions used in small drops to sweeten or drizzle. Cordials (or squashes) are tangy, fruit juice concentrates packed with food acids, designed to be mixed with water for a refreshing drink.

Can I make this recipe using only canned lychees?

• Yes, absolutely! Canned lychees work beautifully. Just ensure you drain away the canning liquid completely before chopping and blending the fruit into a paste.

Why did my syrup turn out slightly cloudy after straining?

• Cloudiness is completely natural because we grind the whole fruit into a coarse paste instead of using filtered, commercial juice. It won't affect the tropical taste or shelf life at all.

Quick & Easy Homemade Lychee Syrup

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• Ilaneer Nannari Sharbath Recipe — A deeply refreshing, traditional cooling summer drink made with tender coconut water and sarsaparilla.

• Authentic Rose Bandung / Rose Milk — Discover how to use your homemade rose syrup to mix this classic, creamy Malaysian favourite.

• Creamy Cold Coffee Milkshake — Use your homemade coffee syrup to whip up an incredibly smooth, café-style iced shake.

• Homemade Mulled Apple Juice — A crisp, clean, fruit-forward refresher that the entire family will love.

Bringing Chiang Mai from My Kitchen to Yours

    There is an incredible sense of pride that comes with making your own fruit syrups from scratch, and with just two simple ingredients, you will be rewarded with a wonderfully fruity Lychee Syrup.

    This homemade lychee syrup is a versatile, dainty concoction that will leave you with an elegantly sweet, exotic fruity note in almost any drink you choose to create. It is sure to elevate your desserts, drinks, cocktails, and mocktails.

Ready for some refreshment? Explore my vibrant collection of Easy Homemade Mocktails and Cocktails to find the perfect pairing for your tropical syrup! 

    This Lychee Syrup can be added to almost anything in which you would love to have a note of tropical flavour in it. It is a beautiful way to lock the aroma of fresh summer fruits in a bottle, keeping those unforgettable twilight memories of travel and unexpected kindness alive all through the year.

    During my childhood, I have heard about a big citrus fruit Bamblimas. My Dad who earlier worked in Kotagiri, says that they get ample of Bamblimas in season. And also, it was one common term used for a plump & fat kid/person. The fact was that I had never seen this so-called Bamblimas, back in India. But when I saw Pomelos in the local market, during my initial days in Malaysia, I never guessed these were the same Bamblimas. Reading about the fruit, suddenly, gave me a revelation that Pomelo is nothing but the Bamblimas.

    Bamblimas has been synonymous with plumpness, and the name does total justification to the anomaly. Well seeing a Pomelo fruit, and when I literally held it in my hands I was intimidated by the size. I have never bought a Pomelo, it always comes as a gift, and initially I always wondered what I could do with it, leave alone I didn't even know how to cut it. With the help of Google, even I mastered the tasks. So it is like when life gives Lemon, no, no, no When life gives you Pomelos make Pomelo, whatever fancies you... The first thing tried out of this was a local dessert -Pomelo, Sago & Mango Dessert.  But the trick is to eat it as soon as you add the Pomelo Pulp into the dessert.  It doesn't taste good if left alone for a long time & the same goes when it is added into Salads too.  Then there are numerous other recipes like various Pomelo Salads, Marmalade, Jams & Candied Peels & as always Pomelo Juice, easy what?!!!

    Pomelo is a large Asian citrus fruit that’s closely related to grapefruit & considered to be the largest of all citrus fruits. It goes by many names - Pompelmoes(there you go it sounds like Bamblimas right?!!!), Shaddock, Pummelos, Jabong. They were given the name 'Shaddock' in the Caribbean after the captain of the East India Company ship introduced Pomelos to the west. Originally, these citrus has its origin in Southeast Asia.

    Pomelo is the largest out of all the citrus fruits with a close relation to grapefruit. A lot of the size is the rind and the thick membrane surrounding the fruit itself. Unlike other citrus fruits, the membrane of the Pomelo is extremely bitter. These large citrus fruits are either round or oval and have a rind that ranges in colour from green to yellow with a textured rind. Filled with a creamy white or bright pink. Somewhere between the pulpy core, Pomelos have a thicker pith than most other varieties of citrus fruit. Pomelos can either be filled with seeds, have very few or none at all. I have never come across one with a Seed. The flavour of a Pomelo is very much like the grapefruit, but much milder. Pomelos are sweeter and don’t carry that tangy, bitterness that can be associated with grapefruit.

    Pomelo contains several Vitamins, Minerals, and antioxidants. It is an excellent source of Vitamin C. that make it a healthy addition to your diet. Other than the above it also contains a lot of Fibre, Carbohydrates, Protein, Riboflavin, Thiamine, Copper & Potassium. It is a powerful immune-boosting antioxidant that helps prevent cellular damage from harmful compounds called free radicals. Pomelo is also rich in other Vitamins & Minerals, including Potassium, which helps regulate fluid balance and blood pressure.

HEALTH BENEFITS OF POMELO

Rich in Fiber: 

    Pomelos are rich in insoluble fibre, which helps add bulk to your stool and prevent constipation. Dietary fibre also serves as a food source for the healthy bacteria in your gut. Fruit fibre is believed to improve bone density, long-term weight maintenance, and also helps to improve gut and brain health.

Weight Loss:

    Pomelo is a low-calorie food, and it contains Protein & Fiber. Both help to keep you feeling full for a longer time.

Rich in Antioxidants:

    Pomelo is rich in Antioxidants like Naringenin & Naringin. This can help prevent and reverse cellular damage caused by free radicals. Which can cause health problems and chronic disease when they build up in your body at high levels. Lycopene present in Pomelos acts as an anti-inflammatory agent. Other health benefits include its anti-ageing properties and also facilitates a healthy heart.

Heart Health:

    Pomelos promote Heart health by reducing the levels of Cholesterol and Triglycerides. Pomelo may reduce these blood fats by preventing the cholesterol in food from being fully absorbed into the body, thus helping to maintain a healthy heart.

Anti-ageing Properties:

    The high anti-oxidant content in Pomelos exerts anti-ageing effects. Vitamin C in Pomelos helps prevent skin damage caused by harmful radicals. It can decrease the formation of AGEs(Advanced Glycation End Products). 

    The essential oil from the peel of Pomelo is rich in antioxidants and can decrease melanin production in the skin, potentially helping prevent discolouration and sunspots.

Antibacterial & Antifungal:

    The essential oils made from Pomelo Peel is believed to have antibacterial and anti-fungal properties. The essential oils are highly concentrated, It should not be ingested. The essential oils should be properly diluted before you apply them to your skin.

Fight Cancer Cells:

    The rich anti-oxidant content in Pomelo helps to prevent the spread of cancer to an extent. The fruit contains much smaller amounts of potentially cancer-killing compounds. Naringenin, one of the main anti-oxidant in Pomelo is believed to kill Prostate & Pancreatic Cancer Cells.

HOW TO BUY & STORE A POMELO:

• Can buy fresh Pomelo at a local Asian market. 
• Dried Pomelo is available online.
• While buying a Pomelo, look for yellow to pale green fruits that are heavy for their size and feel firm to the touch. 
• Avoid soft, dull-coloured fruits that look dried out. Fruits with small blemishes are fine.
• Store the Pomelos in the refrigerator. It can last up to 1 week.

HOW TO CUT A POMELO:

• First, you need to carefully cut the top off a Pomelo with a sharp knife. The outer peel of the Pomelo can be tough.
• Then, starting at the cut end, make vertical slices around the Pomelo. Make around 6 to 8 Cuts.
• Remove the thick rind and peel the membrane from around each segment. You can score the rind which makes it easier to peel.
• Don’t eat the membrane-like part of the Pomelos as you would eat an orange or grapefruit. 
• Peel off the membrane and remove the small aril-like pulp. What's good to eat is just the pulp. inside.

HOW TO EAT POMELOS:

• It easy to add Pomelos to your diet.
• Pomelos are great in salsas, salads, marinades, juiced, made into jam or just right out of your hand.
• Can easily add it to fruit salads or into chilled desserts.
• Thai Pomelo Salad (Yam Sam-O) with fresh Pomelos, Shrimp & Coconut is a unique & delicious traditional Thai Salad.
• As easy as it is to convert it into fresh citrusy Juice. Add it along with other citrus fruits or with Pineapple for yet another combination of refreshing drink. Finish the drink with a hint of Mint or Basil for an added aroma.
• Pomelo Juice can be added to your favourite Cocktails or convert them into innovative Mocktails.
• Enjoy them the same way that you would enjoy any of your favourite citrus fruits. 
• Can use the peel in marmalades or candy it and use it as a garnish.
• If you have a recipe that calls for grapefruit, oranges, or even pineapples, you can substitute a pomelo instead.
• Dried Pomelos are used for desserts and are eaten as a Candy in Asian Countries. As it contains added sugar, it's much higher in calories compared to fresh Pomelos. 

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DISCLAIMER: