Quick recipes: Add some zing to your dishes with pomelo, a close cousin of grapefruit

Sand: Grapeseed or groundnut oil, 10 gm;  Shirasu (baby eels or anchovies), 20 gm; Kombu, 10 gm;  Polenta, Oats mix, 80 gm;  Ice-cream sugar cone (dark, biscuit type), ground, 25 gm;  Panko breadcrumbs, fried in grapeseed oil until golden brown, then lightly ground, 30 gm;  Maltodextrin, 30 gm; Brown carbonized vegetable powder and garlic powder, 3½ gm;  Sea salt

Seashells: Mussels, 1; Clams, 1

Sea: Carrot, finely sliced, 125 gm;  Onion, finely sliced, 125 gm; Fennel, finely sliced, 75 gm;  Leek, white and pale green parts only, finely sliced, 50 gm;  Shallots (sliced), 50 gm;  Garlic (finely sliced), 5 gm;  Vermouth, 25 gm;  Chardonnay, 100 gm;  Crab claws (purged in several changes of fresh water), 250 gm; Scallops (purged in several changes of fresh water and beards removed), 300 gm;  Crab meat stuffed Squids and Prawns with shell and without, 225 gm;  Water, 1.75 kg; Dried wakame seaweed, 35 gm;  Kombu, 20 gm;  Flat leaf parsley, 15 gm

Seafood: Mackerel, 15 gm;  Salmon, 15 gm;  Pomelo/grapefruit, 150 gm;

*These need to be prepared as near as possible to serving in order to maximise their fragrant floral character.

To assemble and serve (per portion): 10 grams “Sand” (from above); 1 level teaspoon miso oil (from above); 1 sea and seafood (from above); 1 “Seashell” (from above); Ponzu (from above); Pomelo/Grapefruit segment (from above); Fiddlehead ferns and edible flower to garnish.

Thai Pomelo and Arugula Salad

By Mohit Jaggi, Head Chef, Andrea’s Restaurants

Ingredients: Thai Pomelo (peeled), 150 gm; Shallots, 10 gm; Spur chilli, 8 gm; Arugula leaf, 25 gm; Mint leaf, 3 gm; Toasted cashew nuts, 20 gm; Fried onions, 8 gm; Toasted black rice, 5 gm

For Dressing: Bird’s Eye Chilli, 1; Palm sugar, 1 tbsp; Light Soy sauce, 1 tbsp; Lemon juice, 1 tsp

Method:

For the dressing: In a mortar pestle, take bird’s eye chili, add palm sugar and pound it well / Add light soy sauce and lemon juice, mix them well and keep it aside / In a large mixing bowl, add pomelo, shallots, spur chili, arugula leaf, mint leaf / Pour in the dressing and toss well / Take a salad plate and place the salad in the centre, garnish with fried onions, toasted cashew nuts & black rice / Serve chilled.

Pomelo Prawn Salad

By Chef Lily, Banyan Tree, Taj Holiday Village Resort & Spa, Goa

Ingredients: Prawn, 60 gm; Pomelo, 150 gm; Water chestnut, 50 gm; Roasted coconut, 50 gm; Garlic crispy, 50 gm; Onion fried, 50 gm; Thai chilli paste, 50 gm; Tamarind paste, 50 gm; Roasted peanut, 15 gm; Onion slice, 20 gm; Chilli flakes, 20 gm; Cherry tomato, 10 gm; Coriander spring, 5 gm

Method: Grill prawns and keep aside / Mix tamarind sauce and Thai chilli paste together in a bowl / Add roasted coconut, crispy garlic, roasted peanut, onion slice, sliced water chestnut and chilli flakes to the bowl and mix / Add peeled pomelo and grilled prawn to the bowl and mix / Garnish with fried onion, cherry tomatoes and coriander spring

Additional steps: For Thai chilli paste: Fry equal amounts of garlic, onion and dry red chilli / Grind once cooled / Cook again in a hot wok with oil. Cool and use.

For tamarind paste: Soak tamarind in water / Deseed the tamarind and strain the pulp / Cook the sauce till it thickens.

Pomelo Shrimp Salad

By Sagar Phansekar, Executive Sous Chef, Bluebop café, Mumbai

Ingredients: Palm sugar or light brown sugar, 2 tbsp; Red or green Thai chiles (finely chopped), 2; Garlic cloves (finely chopped), 2; Fresh lime juice, ¼ cup;  Fish sauce, 3 tbsp;  Kosher salt, Unsweetened shredded coconut, ½ cup; Vegetable oil, ½ cup;  Shallots (thinly sliced, divided); 2;  Peanuts (preferably skin-on), ¼ cup;  Pomelos, 2; Torn cilantro leaves with tender stems, ¾ cup;  Dried shrimp, 2 tbsp

Method: Assemble all the ingredients in a bowl and mix them well and serve it on a plate