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Spanish Pomelo Salad (Copa De Pomelo)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.2718
Energy (kCal)562.224
Carbohydrates (g)24.0328
Total fats (g)49.6225
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the tops off the pomelos. Using a spoon scoop out the flesh. Make sure to remove all of the pith. Dice and set aside. Peel the cucumber, reserving the peel to make the garnish, if desired. Dice cucumbers. | 2. In a bowl, combine the mayonnaise and yogurt. Season with salt and pepper. Add the pomelo fruit and the cucumbers. Stir to mix. | 3. Serve in a fancy cup or wine goblet. Garnish with curled cucumber peel. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pomelo fruit 4 - - - -
    cucumber 2 31.2 7.5504 1.3519999999999999 0.2288
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    plain yogurt 6 ounces 112.264 16.4824 4.4906 2.9937
    salt black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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