Roasted pomelo and persimmon with honey and ginger


(For 4 portions)

  • 1 punnet Floregano
  • 1 piece pomelo
  • 2 small kaki
  • 40gr candied giner
  • 2 tbsp acacia honey
  • 1 tbsp roasted chopped hazelnuts


  • Peel the pomelo with a knife to the flesh and remove the segments.
  • Cut the patisson into wedges and place on an oven tray with the pomelo segments.
  • Drizzle one spoon full of honey on top of the fruits and roast in the oven for 10 minutes at 220°C.
  • Meanwhile, cut the pieces of candied ginger into cubes. Place in a mixing bowl.
  • Place the roasted fruits in the bowl and add the roasted chopped hazelnuts.
  • Serve with the Floregano and a drizzle of leftover honey.

Recipe: Franck Pontais

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