This Thai-inspired salad brings together the juicy brightness of UNS White Pomelo with crunchy textures, fresh herbs, and a bold lime-garlic dressing. A beautiful balance of sweet, salty, sour, and spicy — it’s a refreshing dish perfect as a starter or light lunch.
Ingredients
- 1 UNS White Flesh Pomelo (about 1½ cups flesh, peeled and segmented)
- 1 medium shallot, thinly sliced
- 2 tbsp unsweetened shredded coconut, lightly toasted
- 2 tbsp chopped roasted peanuts
- 2 Thai red chilies, finely sliced (or to taste)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp fresh lime juice
- 1 tsp palm sugar or brown sugar
- 1 garlic clove, finely grated
- Optional: 4–6 cooked shrimp, peeled and halved (for a traditional twist)
- Edible blue butterfly pea flowers, for presentation
Method
- Make the dressing: In a bowl, whisk together lime juice, fish sauce, sugar, and grated garlic until sugar dissolves.
- Prepare the pomelo: Gently tear the pomelo into bite-sized pieces, removing any seeds or membranes.
- Toss the salad: In a large bowl, combine pomelo, shallots, coconut, peanuts, herbs, and chili. Add the dressing and toss gently to coat.
- Serve: Transfer to a serving dish. Top with optional shrimp and garnish with extra herbs or chili if desired. Serve immediately.
