Pomelo Salad with Peanuts, Mint, and Chile

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!

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 240 Calories

Ingredients

• 2 tablespoons hot water
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 pomelo
• 2 tablespoons unsweetened coconut flakes
• 2 tablespoons coarsely chopped salted peanuts
• 2 tablespoons fried shallots
• 2 tablespoons fresh mint leaves, torn
• 1 tablespoon chopped palm sugar
• 1 Thai bird's eye chile, chopped

Recipe Instructions

Step 1

Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.

Step 2

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.

Step 3

Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.

Step 4

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.