|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 4g||13%|
|Total Sugars 9g|
|Vitamin C 124mg||618%|
|*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 pulp, however, is 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 pulp 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.
For the Dressing:
1 teaspoon fish sauce
1 tablespoon lime juice, lemon juice, or kalamansi
1 bird's eye chile, finely sliced
1/8 teaspoon grated ginger
1/8 teaspoon minced garlic
1 teaspoon sugar
For the Salad:
3 to 4 medium-sized shrimp, cleaned, heads and shells removed, tails intact
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup pomelo pulp
1/2 cup fresh mung bean sprouts, rinsed and drained
6 to 8 fresh lemon basil leaves
6 to 8 fresh mint leaves
3 sprigs fresh cilantro
Gather the ingredients.
Make dressing in a small jar with a screw-type cap by pouring in fish sauce and lime juice. Add sliced chili, grated ginger, minced garlic, and sugar. Pour in 2 tablespoonfuls of water.
Screw on cap and shake until sugar is dissolved. Set aside to allow flavors to develop while preparing salad.
Cook shrimp by steaming, broiling, or grilling. Do not overcook.
In a mixing bowl, put shredded pomelo, mung bean sprouts, basil, mint, and cilantro. Toss lightly.
Scoop out pomelo mixture and arrange on a salad plate. Arrange shrimp on top. Drizzle prepared dressing over salad.
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).