My neighbour alerted me to the arrival of the Pomelo season by bringing these beauties back from the family orchard in Ipoh. Apparently pomelos ripen around Mid Autumn Festival and again at Chinese New Year. After devouring the first one standing by the kitchen counter with juice running down my arms I started to look for inspiration on what to do with the other one.
Remembering the beautiful Cambodian pomelo salad with fish we had last year in Siem Reap, I ended up with the tasty combo below. Suffice to say I have lugged home more of these beautiful giants (the ones from Tambun are supposedly the sweetest and juiciest) and made all my friends eat this salad in the past weeks.
It goes perfectly together with grilled prawns, fish or even chicken – but is pretty good on its own too. It is very flexible, you can vary the vegetables and herbs to your liking. This one is a mild recipe but if you like it spicy, add a chili or two!
1 large pomelo
1/2 cup desiccated coconut
1/2 cup crushed peanuts
1/2 cup fried shallots (buy ready or make your own)
handful of mint leaves
handful of thai basil
handful of baby spinach
coriander to garnish
1/2 green mango
1 small cucumber
For the dressing:
Juice of one lime
1 tablespoon fish sauce
1 tablespoon palm/brown sugar
2 tablespoons sweet chili sauce
- Peel the pomelo with a sharp knife. Use your hands to separate the flesh of the fruit from the white bitter rinds. Try to get out big chunks.
- Roast the coconut and peanuts in a hot, dry pan. Let cool
- Thinly slice/julienne the carrot, cucumber and green mango. I like to give the cucumber an extra zing by putting the slices in a sieve with a teaspoon of salt for a while. Then I rinse the salt off before adding the cucumber to the salad.
- Mix the ingredients of the dressing and adjust to your liking.
- Toss all ingredients together and serve straight away!