Buntan (Pomelo) Marmalade
Buntan (Pomelo) Marmalade

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, buntan (pomelo) marmalade. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Buntan (Pomelo) Marmalade is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Buntan (Pomelo) Marmalade is something that I have loved my entire life. They are nice and they look fantastic.

For scale, the black stick to the right of it is a ball point pen. First, separate the peel and fruit. Discard the white part of the peel since it is bitter.

To get started with this particular recipe, we have to prepare a few ingredients. You can have buntan (pomelo) marmalade using 2 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Buntan (Pomelo) Marmalade:
  1. Prepare 1 kg Tosa-buntan (pomelo)
  2. Take 250 grams Granulated sugar

Kochi's mild climate is well-suited to citrus varieties that can't be grown elsewhere in Japan. One such type of citrus fruit is the Tosa buntan (pomelo), which can grow to a large size. The fruit is slightly flattened at the ends. Pomelo, Citrus maxima is the Vitamin C rich fruit which support for hepatoprotective, anticancer, antiplatelet, antidiabetic and anti-inflammatory activity.

Steps to make Buntan (Pomelo) Marmalade:
  1. This is a tosa-buntan. For scale, the black stick to the right of it is a ball point pen. It's huge.
  2. First, separate the peel and fruit. Thinly slice the yellow peel. Discard the white part of the peel since it is bitter. The membrane of the fruit will come off easily.
  3. Fill a pot with the yellow peel, cover with water, then boil. To eliminate the bitterness, discard the water after boiling, soak in water, then repeat the process four times.
  4. Once the bitterness is nearly gone, put the fruit and the drained peels in the pot, fill with water halfway, then add the sugar.
  5. Simmer for 30-40 minutes over low heat until it thickens. Set aside to cool, then put it in a jar.
  6. Here's my batch in 2009.
  7. And here's my batch in 2010.
  8. In my second batch of 2010, I used the flesh of 4 buntan to make marmalade. This time, I left out the peels.
  9. I put the marmalade in the batter when making muffins. See
  10. I used it as filling in some pound cake.
  11. It's also tasty on yoghurt.
  12. My sister mixed some marmalade in the cookie dough crust for some cheesecake.
  13. I harvested 8 buntan. This time, I left out the peels, and used only the flesh of the fruit. I was exhausted after making such a large amount!

Buntan Kurosuki (黒鋤文淡, Kurosuki Buntan) is a kunoichi from Kirigakure. As a child, Buntan was raised solely by her mother, who reminded her that she was worthless just like her father Raiga, who wasn't aware of Buntan's existence. Bitter tasting food has unique health benefits. The pomelo, pummelo, or in scientific terms Citrus maxima or Citrus grandis, is the largest citrus fruit from the family Rutaceae and the principal ancestor of the grapefruit. The pomelo (or Chinese grapefruit, pummelo, pommelo, Lusho Fruit, jabong, shaddock) Citrus maxima (Merr The tangelo is a hybrid between the pomelo and the tangerine.

So that’s going to wrap this up with this exceptional food buntan (pomelo) marmalade recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!