Thailand – Pomelo salad

Thailand – Pomelo salad

See the full Thai post

Tweaks and cautionary tales

I still call this pomelo salad because it’s much better with pomelo.  I replaced the pomelo with grapefruit here just based on availability.  Be careful with the chillies.  They can get very hot.  I also kept a little of the coconut and peanuts out so that I could top each of the boats.

How-to guidance

How to peel a pomelo


  • Learning Curve: none
  • Pre-work: none
  • Vegetarian: yes
  • Healthy: Yes
  • Freezes well:  no – eat it for lunch over the week

Thailand - Pomelo salad
This healthy Thai pomelo salad is fresh and combines sweet, salty, and tangy.
Recipe type: Appetizer
Cuisine: Asian
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon brown sugar (optional in my opinion)
  • 1 pomelo fruit OR 3 medium grapefruits
  • 3 tablespoons coconut flakes
  • 2 tablespoons dry roasted peanuts, coarsely chopped
  • 2 tablespoons shallots, chopped
  • 1 cup mint leaf, chopped
  • 2 thai chiles, finely chopped
  • bibb lettuce, to serve on
  1. Mix together the fish sauce, lime juice, and sugar. Stir until sugar is fully dissolved. Set aside.
  2. Peel the pomelo / grapefruit and separate into segments (helpful link above). Place the fruit in a bowl. Grapefruit has much more juice than pomelo.
  3. When ready to serve, drain the fruit in a colander, reserving the grapefruit juice (delicious with vodka). Add the coconut, peanuts, shallots, mint, and chiles to the fruit..
  4. Pour the dressing over and mix well. Adjust taste with lime, salt or sugar.
  5. Place each serving on a leaf of lettuce and top with a little of the coconut and peanuts.


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