Pomelo Salad

Pomelo Salad

Pomelos are big grapefruitlike fruits that are now becoming more available in North America. They’re about twice the size of a grapefruit and have a very thick skin. The fruit ranges from quite sour to pleasantly sweet. If you can’t find a pomelo, use a grapefruit. Because grapefruits are far juicier than pomelos, you’ll need to pour off any excess juice, otherwise the salad will be soggy. Be sure to adjust the seasonings to taste, as both pomelos and grapefruits have that wild range between sour and sweet.–Jeffrey Alford and Naomi Duguid

LC Seasonal Affective Disorder Note

We have our own sort of seasonal affective disorder, and it haunts us—okay, mostly just Renee—not just in winter but six months later. Here’s the conundrum: Grapefruit are not exactly at their utmost come the dog days of summer. Yet that’s exactly when we find ourselves most wanting to luxuriate in their spectacular tartness. So we make do with lackluster specimens just for that shivery chill we get. And so we stumbled—happily—upon this little recipe, which allows us to exult in the citrus’s in-season exuberance come winter, yet also sorta glosses over any slight imperfections come the fairer season. There. We feel like Lucy in Peanuts with her “Psychiatric Help 5¢” stand. If only every clinical mood disorder was so easy to address.

Pomelo Salad

  • Quick Glance
  • (1)
  • 15 M
  • 15 M
  • Serves 4
5/5 - 1 reviews
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Ingredients


Directions

In a small bowl, combine the fish sauce, lime juice, and sugar, stirring vigorously to completely dissolve the sugar.

Peel the pomelo or grapefruit and separate it into segments. Working over a bowl and using a small sharp knife, cut off the inside “seam” of each segment and then run your thumb between the membrane and the fruit to free it, letting any juice drip into the bowl rather than down your elbow. Place the fruit in the bowl and discard the membrane.

Pour off any juice that has accumulated at the bottom of the bowl and reserve for another use. Add the coconut, peanuts, shallots, mint, and chiles to the segments and mix well. Pour the lime dressing over the mixture and mix well. Taste and, if you wish, adjust the balance of salt, sour, and sweet (that is to say, fish sauce, lime juice, and sugar). Serve immediately, on a bed of Bibb lettuce if desired.

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Recipe Testers' Reviews

This is a surprisingly refreshing salad. The toasted coconut added a pleasant crunch, as did the peanuts. The pomelo is tart but not overly so, and the mint was pleasant. I didn’t bother to get any palm sugar so I used a light brown sugar. The dressing was a nice combination of sweet, tart, and salty. This’d be really pleasant in the summer, substituting grapefruit for pomelo when pomelo isn’t readily available. I’ll certainly make this again. Also, if the lettuce is stored separately from the salad, this does well stored in the refrigerator for a light lunch the next day.

This was my first time making a dish with a pomelo. It wasn’t as tart or bitter as a grapefruit and was nicely balanced with the Thai flavors of sweet, salty, sour, and spice. The salad was great—slightly, sweetly citrusy. Bonus points for being healthy. This definitely goes into the regular recipe rotation.

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Comments

  1. It was really good. I liked this pomelo salad. It’s simple to prepare and it is healthy. I like to add shrimp to add more taste.

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