|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 3g||12%|
|Total Sugars 9g|
|Vitamin C 121mg||604%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pomelo is one of four non-hybrid citrus fruits. All other citrus fruits are hybrids derived from one or more of these four. Pomelo is a large fruit about 6 to 10 inches in diameter and weighs anywhere from one to two kilograms. The edible segments, however, are small relative to the size of the fruit. The bitter rind is thick and inedible.
Because of the size of the fruit, some fruit vendors make it convenient for buyers by selling the pomelo in segments. If an entire fruit is too much for you, buying a segment or two might be the smarter way to go. That way, you consume the pomelo before it dries out.
To use the pomelo segments for making this salad, peel off and discard the skin that covers each segment of the fruit. Then use your hands to separate the pulp.
Shrimps go very well with pomelo but you can also use cooked squid or chicken. If using chicken, choose a small fillet (a thigh or half a breast is just the right size) and shred the cooked meat.
"This salad is a cavalcade of textures and flavors, with crunchy mung beans, breezy-fresh herbs, blasts of heat from Thai chiles, and sweet juiciness from the pomelo. Next time I'll add rice noodles or lettuce to help soak up the flavorful dressing." —Danielle Centoni
For the Dressing:
1 tablespoon lime juice, lemon juice, or kalamansi
1 teaspoon fish sauce
1 teaspoon sugar
1 bird's eye chili, thinly sliced
1/8 teaspoon grated ginger
1/8 teaspoon minced garlic
For the Salad:
3 to 4 medium-sized shrimp, cleaned, tails intact
1/2 cup pomelo segments
1/2 cup fresh mung bean sprouts, rinsed and drained
6 to 8 fresh lemon basil leaves, torn
6 to 8 fresh mint leaves, torn
2 tablespoons fresh cilantro leaves
Pinch kosher salt
Gather the ingredients.
In a small jar with a screw-top lid, combine the lime juice, fish sauce, sugar, chili, ginger, garlic, and 2 tablespoons water.
Screw on cap and shake until the sugar is dissolved. Set aside to allow flavors to develop while preparing the salad.
Cook shrimp by steaming, broiling, or grilling. Do not overcook.
Add the pomelo segments, mung bean sprouts, basil, mint, cilantro, and a pinch of salt to a medium bowl. Toss lightly.
Put the mixture on a salad plate. Arrange shrimp on top. Give the dressing a shake, drizzle over the salad, and serve.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.
Replace the lime juice with lemon juice. For an interesting twist, use kalamansi (also called calamansi or Philippine lemon).