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
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.