Description
It may take some effort to peel pomelo, but I love the mildly sweet flesh. It’s so much better than grapefruit, in my opinion! I was inspired to try it in a Thai-style salad that was a little sweet and a little sour with hints of spice and funk. Enjoy!
Ingredients
- 2 tablespoons unsweetened coconut flakes
- 1 pomelo
- 2 tablespoons coarsely chopped salted peanuts
- 2 tablespoons fried shallots
- 2 tablespoons fresh mint leaves, torn
- 2 tablespoons hot water
- 1 tablespoon chopped palm sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 Thai bird’s eye chile, chopped
Instructions
- Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant
- 3 to 5 minutes. Set aside.
- Cut top and bottom off the pomelo
- about 1/2 inch from each side. Make vertical cuts around the fruit
- about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
- Place pomelo slices in a shallow bowl. Sprinkle toasted coconut
- peanuts
- shallots
- and mint on top.
- Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice
- fish sauce
- and chile pepper. Spoon dressing over salad.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Servings: 2