Pomelo salad

This salad is a great addition to any south east asian meal. The freshness of the pomelo cuts right through heavy curries and cleans the palate. You can substitute grapefruit if you can’t find any pomelos. Thanks to “Hot, Sour, Salty, Sweet” by Alford & Duguid for the recipe.

Preparation time
Cooking time


  • 2 pomelos (one red, one white)
  • 3 tablespoons fish sauce
  • 3 tablespoons fresh lime juice
  • 1 tablespoon palm sugar (or brown sugar)
  • 2 tablespoons of dry roasted grated coconut
  • 2 tablespoons of dry roasted peanuts, coarsely chopped (optional)
  • 1 tablespoon chopped shallots
  • 1 cup of mint leaves chopped
  • 2-3 bird chiles, finely chopped
  • Bibb lettuce leaves, washed and dried (for garnish)

In a small bowl mix together fish sauce, lime juice and sugar, stir until the sugar is dissolved and set aside.

Peel the pomelo and separate into segments. Cut off the inside seam of each segment and then run your thumb between the membrane to free the fruit inside. Place the fruit in a bowl.

When ready to serve, pour off any juice that has accumulated at the bottom of the bowl. Add the coconut (and peanuts), the shallots, mint and chilies to the fruit and mix well. Pour the dressing over and mix well. Adjust flavouring and serve immediately on a bed of lettuce.

Note: If you don’t have dry roasted coconut, just buy shredded coconut and dry fry it in a frying pan for a few minutes until it just starts to turn brown.


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