Pomelo

Pomelos are a pale green to yellow citrus from the south of Asia, similar to grapefruit but larger. Try adding cooked tiger prawns before the dressing for a delicious seafood variation.

Thai pomelo salad Recipe

Ingredients

2 tsp shredded coconut (Nut Trek, Shop 55-56, Dairy Hall)
1 pomelo, peeled (remove as much of the bitter white pith as possible) and cut into bite-sized pieces (George’s Fruit & Veg, Stalls 9-14, H Shed)
1 cucumber, diced (George’s Fruit & Veg, Stalls 9-14, H Shed)
1 red capsicum, diced (George’s Fruit & Veg, Stalls 9-14, H Shed)
handful bean shoots leaves (Green Leaf Produce, Stalls 39-42, H Shed)
¼ cup chopped shallots (George’s Fruit & Veg, Stalls 9-14, H Shed)
¼ cup fresh Thai basil leaves (Green Leaf Produce, Stalls 39-42, H Shed)
¼ cup fresh coriander leaves (Green Leaf Produce, Stalls 39-42, H Shed)
⅓ cup fresh lime juice (George’s Fruit & Veg, Stalls 9-14, H Shed)
2 tbsp brown sugar, or to taste (Nut Trek, Shop 55-56, Dairy Hall)
2 tbsp soy sauce (Garden Organics, Stalls 71-76 I Shed)
½ tsp chilli flakes (Green Valley Spices, Stalls 36-40, B Shed)
1 long red chilli, finely sliced shallots (George’s Fruit & Veg, Stalls 9-14, H Shed)
¼ cup shelled dry-roasted peanuts (Nut Trek, Shop 55-56, Dairy Hall)

Method

Dry-fry coconut in a hot wok over medium heat, stirring constantly, until light brown and aromatic. Set aside.

Arrange the pomelo, cucumber, capsicum, bean shoots, shallots and fresh herbs in a salad bowl.

In a separate bowl, make a dressing by combing together the lime juice, brown sugar, soy sauce, fish sauce, chilli flakes and fresh chilli. Stir well to dissolve sugar.

Pour dressing over salad and toss to combine. Add most of the toasted coconut and peanuts, reserving some to garnish, and toss again.

Garnish with reserved coconut and peanuts, and serve.