Welcome to Fruity Friday’s today I am showcasing a fruit which is similar to the grapefruit but without the bitterness associated with the grapefruit called the Pomelo.
The Pomelo is native to Asia and grows in abundance here it is also one of the original citrus species.
It ripens from a pale green to yellow when fully ripe and has a sweet white flesh it also comes in a pink and red which is rarely seen much here.
With a thicker skin and a much larger fruit than the grapefruit, it is very popular in Thailand and can be found everywhere, segmented and sold with a chilli/sugar mix for dipping.
Mostly the skin is discarded but makes a lovely marmalade it is also sold candied here or dipped in chocolate.
I freeze part segments and use instead of ice cubes in my drinks…A tip I was given by my Russian friend and it pairs very well with Vodka…
Did you know? The Liqueur made with honey and brandy was one of the ingredients in a cocktail called Forbidden Fruit which dates back to the early 20th century. It is also an ingredient in the famous Dorchester Cocktail…The Martinez!
The pomelo is also known as Jabong or Jambola and in its early days was also called grapefruit or Shaddock named after a Captain Shaddock who sailed ships for the East India Shipping Company. Which is why in very early recipes you will find reference to the grapefruit but also reference to the sweetness which the grapefruit does not have. Quite confusing…
Thais eat it raw or use it in salads if you can’t get pomelo then pink grapefruit can be used as it is sweeter and not as bitter as the yellow grapefruits. Pomelo is also drier and not so messy as other citrus fruits to eat raw.
Packed with vitamin C and lots of Potassium it is a beneficial fruit to eat healthwise and is found to be helpful in combating urinary tract infections.
My favourite recipe is called Yum Som O in Thai.
Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Pomelo or( Pink Grapefruit) can be substituted and there is very little difference in flavour.
- 2 Pink Grapefruit or 1 Pomelo.
- 12-16 peeled prawns.
- A Sm cucumber diced.
- 1/4 cup finely sliced shallots.
- 1/4 cup fresh Thai Basil or Mint.
- 1/4 cup Fresh coriander.
- 1/4 cup unsalted peanuts/cashews.
- 2 tbsp shredded coconut.
- 1 Red Chilli finely sliced.
- Half to 1 lime.
- 3 tbsp Fish Sauce.
- 1-2 tbsp palm sugar.
- 1 -2 red chillies finely sliced.
- Kaffir Lime leaf very finely sliced for garnish.
Set a pot of water to boil on the stove. Add the prawns and boil for just a few minutes, until the prawns turn pink and are plump and firm to the touch. Drain and set aside to cool.
Place shredded coconut in a dry frying pan or a wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Tip coconut into a small bowl to cool and set aside. Repeat with the shallots frying in a little oil until golden and crispy then tip into a small bowl and set aside to cool.
Prepare your grapefruit or pomelo:
Remove as much of the white peel/pith as possible from the fruit. Break into bite-size pieces or as I do shred a little finer – 3 to 4 cups is a good amount.
Put the prepared fruit in a salad bowl.
Add the cucumber, basil/mint, coriander, and fresh chilli.
Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.
To put the salad together:
Add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut, shallots and nuts, reserving a little for garnishing, then toss again. Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. For more depth of flavour, add a little Fish Sauce.
Your salad is now ready to serve. Top with reserved coconut, nuts, shallots and shredded lime leaf.
Tip: Like most Thai salad dressings, this is an oil-free dressing, so it doesn’t appear to ‘cling’ as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t a problem – just be sure to toss a little more than you would for a regular salad
This salad is better served and eaten immediately, the fresher the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to eat, then toss them together just before serving.
I do hope you enjoy as this is one of my favourite salads, I do shred my Pomelo much finer though rather than having too chunky. But as with anything, it is personal preference.
Pomelo is also lovely mixed with rocket, walnuts some feta cheese and a light dressing…Play with it …It is a lovely fruit mixed with salad ingredients.
That’s all for fruity Fridays I hope you enjoyed reading this post if so please hit the share buttons xx
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