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Pompia, tree and recipes


Pompia, tree and cultivation. Info on the lemon varietyCitrus limon var pompia. Advice for use.

Therepompiait is the perfect citrus fruit for those on the hunt for strange and unusual fruit. Yet thepompiait is a fruit that is part of the Italian tradition, especially the Sardinian one and is closely linked to local gastronomy. Therepompiait is widespread above all in the Sardinian municipalities ofSiniscola, Posada, Tropè and Orosei.

Pompia, tree

It's about avariety of lemonwith a wrinkled skin and large dimensions. Its botanical name isCitrus limon var. pompia even if until 2015 it was calledCitrus x monstruosa. The origins of thepompia, the most accredited theory is that it is a hybrid, a botanical cross between cedar and lemon. Although this is the most accepted theory, some scholars speak of a hybrid between cedar and grapefruit.

Therepompia, very common in Sardinia and cultivated in the countryside of Siniscola and neighboring municipalities, it is a fruit that can weigh almost a kilogram. Therepompiait is certainly one of the rarest citrus fruits in Italy and least known in the world.

Until recently, its botanical name wasCitrus monstruosa,even if not recognized academically. Today, its recognized botanical name isCitrus limon var. pompia.

There plant it is characterized by a small tree with thorny branches with a vertical trend. The oval leaves have a rounded tip, green in color, 8-9 cm long and 4.5 - 5 cm broad.

Pompia, fruit

The fruit is among the largest known citrus fruits and reaches, on average, the weight of 700 grams, some larger specimens can weigh even more than one kg.

It has a rounded shape, flattened at the poles, while the skin is strongly wrinkled and yellow in color and, when ripe, becomes amber.

The pulp is not very juicy and particularly acidic. However, it is not the pulp that makes thepompiaa famous and widespread citrus fruit… but of thepompiathe peel is used a lot, or rather, the albedo, the white part under the rind. Therepompiait is mainly used to prepare sweets and liqueurs.

Pompia, recipe

With the albedo of thepompiadelicious traditional sweets are prepared. The recipes most popular of the Sardinian food and wine tradition are those ofYou knowPompiaIntrea and ofArranzata. The first dessert is based onpompiaand wildflower honey, the second, S’Aranzata, is based on pompia caramelized enriched with sweet almonds.

Sa pompia, recipe

How to prepare the dessertdo you know Pompia intrea? Here is the recipe. For the recipe you need two simple ingredients, pompia and honey.

1) First, peel thepompiato remove the outer rind and pierce the center to remove the inner pump.

2) Boil the pompia for 10 minutes in already boiling water. In a fairly large pan, heat the wildflower honey.

3) Add the pompia in the pan making sure that the honey covers it entirely.

4) Cook the fruit for at least 5-6 hours, over very low heat: the albedo must slowly absorb the honey, from which it will take on its characteristic amber color and sweet taste. As the honey decreases, add it again during cooking.

5) After 5-6 hours, remove thepompiafrom the heat and leave it to cool in a glass, ceramic or terracotta vase, cover thepompiawith cooking honey.

Pompia, liqueur

The typical Sardinian liqueur,liquor de pompia, it is prepared like the Neapolitan limoncello, only in this case, the skins of the typical Sardinian fruit are used,Citrus monstruosa.

For the liqueur recipe, you need:

  • 2 pumps
  • 500 ml of food alcohol at 95 °
  • 500 ml of water
  • 300 grams of sugar

Peel the pompie trying to take only the yellow part of the fruit, without the "white bread". Leave the peel to macerate, in alcohol, closed in an airtight jar, for 30 days.

After 30 days, make a syrup with water and sugar. Filter the alcohol, let the syrup cool and combine the two liquids. Before serving, let the liqueur rest for 15 days in a dark place.

It is used for its digestive properties and its unique flavor. Serve cold after meals.

Pompia, Slow Food presidium

This fruit is a Slow Food presidium.The sweet “sa pompìa intrea”, in 2004, became a Slow Food presidium to protect small producers and to save the quality artisanal products typical of some places in Sardinia.

Traditional Italian food products

La Pompia is included in the list proposed byMinistry of Agricultural, Food and Forestry Policies,PAT(Traditional Italian agri-food product). This underlines the importance ofniche sectorsfor the whole of Italian food and wine.

Not only citrus and strange fruits, in the home garden it is also possible to grow unusual vegetables. Here are some examples:

  • Purple carrots, from the garden to the plate
  • Black tomatoes, properties and cultivation
  • Purple potatoes and blue potatoes, cultivation and varieties


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