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Food: pomelo, the red heart of Corsica
For the series “Little dishes on the screen”, spotlight this Saturday, April 20 on the pomelo, a cross between the orange and the grapefruit. Report from Corsica, where citrus fruits are grown with the greatest care.
(franceinfo)
For the series “Little dishes on the screen”, spotlight this Saturday, April 20 on the pomelo, a cross between the orange and the grapefruit. Report from Corsica, where citrus fruits are grown with the greatest care.
Its golden color is reminiscent of the sun. Corsican grapefruits are a treasure that are picked in spring, when they are ripe. Jean-Jacques Laurent’s entirely organic citrus orchard was planted 50 years ago by his father. At the time, he was the first to cultivate grapefruit in Corsica. The fruits grow in clusters, protected from bad weather under the canopy of the trees. “The inside of the tree is a monument. Like the framework of a cathedral”comments the producer.
A Corsican pomelo pavlova
Here he introduces his fruits to chef Jean-Antoine Ottavi, who will cook a pavlova to enhance the citrus fruit, garnished with “a touch of verbena”. Cooking outdoors, his specialty, “provides a special energy”. He cuts the fruit into quarters, then mixes it with blood orange juice, which “sugar naturally”. He then adds pomelo confit, meringue, sorbet and dried verbena.
