Prep 15 mins
Cook 15 mins
You can replace pomelo with grapefruit, but since grapefruit are juicier, drain them before adding to the salad. Another recipe for the world tour. Hot, Sour, Salty, Sweet.
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon palm sugar (can sub brown sugar)
- 1 pomelo fruit
- 2 tablespoons coconut flakes
- 2 tablespoons dry roasted peanuts, coarsely chopped
- 2 tablespoons shallots, chopped
- 1 cup mint leaf, chopped
- 2 -3 bird chiles, finely chopped
- bibb lettuce, to serve on
- Mix together the fish sauce, lime juice, and sugar. (Stevia is a decent replacement.) Stir until sugar is fully dissolved. Set aside.
- Pell the pomelo and separate into segments. Remove any peel. Place the fruit in a bowl.
- When ready to serve, pour off any of the juice (I reserve for dressings). Add the coconut, peanuts, shallots, mint, and chiles to the fruit.Pour the dressing over and mix well. Add more lime, salt, or sugar to taste.
- Place each serving on a leaf of lettuce.
This recipe is proof God is pleased with his decision to create Thailand. We live in Thailand and our local spot serves it with the shallots fried and the coconut toasted. A great improvment
Excellent! I made it tonight and it tastes just like we have here in Thailand, minus the fish sauce, because we don't like fish sauce.
I never knew we had Pomelo here in Greece until I read this recipe - I just thought that some Greek grapefruit were less juicy than others.LOL I picked up two yesterday at the market to make this recipe and it was an excellent choice. REALLY fresh-tasting and light - with that deliciously thai sweet/savory/sour thing happening. I'll be making this keeper all summer long! Thanks.