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Pomelo, cucumber and peanut dressing salad

Pomelo is one of the original citrus fruit, along with mandarins and citron(which I know is French for lemon but is actually the precursor to it). Pomelo is the antecedent of the grapefruit in citrus genealogy. It's not as bitter and has a thick pith and membranes around each segment. The texture is meatier and drier. It's a bit of a pfaff to prepare, you must remove all of the membrane but superbly refreshing in an Asian-themed salad.
Course: Salad, Starters
Cuisine: Asian
Keyword: Blood orange salad, Citrus recipes, Peanut dressing, Pomelo, Winter salad


  • half pomelo fruit, all pith and membranes removed
  • half cucumber, thinly sliced

For the dressing:

  • 50 g peanuts or 3 tbsps of crunchy peanut butter
  • big splash sweet soy sauce or Kecap Manis
  • 3 tbsps coconut sugar or brown sugar
  • 150 ml coconut milk
  • 1 small red chilli, deseeded, ground
  • thumb galangal or ginger, minced
  • clove garlic, minced
  • 2 fresh kaffir lime leaves, torn up
  • 1/2 tsp sea salt
  • 3 tbsps ground nut or vegetable oil
  • 1 fresh lime, juiced


  • Arrange pomelo and cucumber on a plate.

For the dressing:

  • Process peanuts, soy, kecap, sugar, coconut milk, chilli, galagal, garlic, kaffir lime leaves and salt in a food processor, leaving some texture to the peanut. Finally add the oil and lime.
  • Then put in a saucepand and simmer gently, taking care not to let it boil. Add some hot water if it needs to be thinner. Remove from the heat and let it cool.
  • Finally add the oil and lime, whisk together or shake in a jar and pour over the salad.