Pomelo Salad with Thai Lime Dressing
- Serves 3
Rich in vitamin C, fibre, potassium and magnesium, pomelos aren’t just great for salads and in recipes but also serve as a fantastic snack for any time of the day. Winter is the perfect time to indulge in them for this bittersweet citrus fruit is in season from December to February and at its juiciest. Peeling them may look daunting but is actually quite therapeutic.
Not sure how to buy one? Simply pick the heaviest one in the lot - if it looks too heavy for its size it’s likely to be a juicy one. To peel, first cut off the top cap to see where the flesh begins. Then use a sharp knife and make a few cuts lengthwise into the skin. Pull skin off using your finger tips, remove the bitter white pith and discard. Now you can divide the inside into segments like an orange. The fleshy edible segments are enclosed within a thin, bitter skin which can be easily removed with your fingers or a pairing knife. Refrigerate the fleshy bits for later use or put together this perfectly sweet, sour, and spicy pomelo salad with Thai lime dressing - enjoy!
Ingredients for Pomelo Salad with Thai Lime Dressing
For salad:
1 large Thai Pomelo, peeled and split into smaller pieces
4 kaffir lime leaves - remove midrib, roll like a cigar and slice thinly
2-3 tablespoons toasted coconut flakes
1/3 cup crunchy deep-fried shallots, for garnish
1/4 tablespoons roasted peanuts, for garnish
For Thai Lime dressing:
2 large cloves garlic
2 tablespoons dried shrimp, optional
1-2 fresh bird’s eye chili, chopped
2 tablespoons palm sugar or brown sugar
1/3 cup chopped fresh coriander, leaves and stems
2 tablespoons fish sauce or 1/2 teaspoon salt
Juice of 1 fresh lemon or 1.5 limes
Recipes
Place garlic, dried shrimp (optional), red chili, sugar, and coriander in a mortar. Using a pestle, pound for a few minutes to make a coarse paste.
Add fish sauce (or salt), and lime juice - stir well.
Place pomelo flesh and sliced kaffir lime leaves in a bowl. Pour dressing over pomelo flesh and stir. Serve chilled garnished with toasted coconut flakes, fried shallots and peanuts.
Note: Pour dressing just before serving.