Pomelo Salad with Peanuts, Mint, and Chile

Name: Pomelo Salad with Peanuts, Mint, and Chile
Cook time: 5 min
Yield: 2 servings
Cuisine: United Kingdom
Ingredients: 2 tablespoons unsweetened coconut flakes; 1 pomelo; 2 tablespoons coarsely chopped salted peanuts; 2 tablespoons fried shallots; 2 tablespoons fresh mint leaves, torn; 2 tablespoons hot water; 1 tablespoon chopped palm sugar; 2 tablespoons lime juice; 1 tablespoon fish sauce; 1 Thai bird's eye chile, chopped

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!

INGRIDIENT

2 tablespoons unsweetened coconut flakes

1 pomelo

2 tablespoons coarsely chopped salted peanuts

2 tablespoons fried shallots

2 tablespoons fresh mint leaves, torn

2 tablespoons hot water

1 tablespoon chopped palm sugar

2 tablespoons lime juice

1 tablespoon fish sauce

1 Thai bird's eye chile, chopped

DIRECTION

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.