This recipe was inspired when I went food shopping and I saw this giant fruit. Was it a grapefruit? No, it was something called pomelo. I’ve never had one before and it was so intriguing that I couldn’t resist not buying it.
So once I got it, what did I do with it? Surprisingly, when I cut into it, there wasn’t much fruit but mostly rind. I actually liked this better than grapefruit since it wasn’t as bitter, a bit sweeter and less sour.
For this particular salad, I decided to only use the pulp and not any part of the skin. I learned a trick to cut the slices out without getting the skin. Cut the rind out and then cut close to where the skin is, before and after.
I also had wonderful sweet pineapple and mango from a previous ingredient and didn’t want that to go to waste either and decided to plop that into the salad.
So to begin with, I would make the sauce first and set it aside before the main dish. If you up the amount, you can make a larger sauce and save it for other yummy dishes, like spring rolls or Vietnamese crepes.
- 1/2 cup of hot water
- 1 tsp of sugar
- 1/4 tsp of fish sauce
- 1/4 tsp of vinegar
- 1 garlic clove, minced
With the hot water, melt the sugar well before adding fish sauce and vinegar. Taste to your liking, add or subtract as you see fit. Add garlic clove. Set aside.
- half a pineapple
- half a mango
- whole pommelo
- 1 small cucumber
- 4-8 pices of baby carrots
- handful of basil
- 6-8 lettuce laves
- handful of beansprouts
- 1 batch of cooked wheat noodles
- 4 shrimps, deveined, halved, and cooked
I had lots of vegetables from previous dishes and cleaned them up and prepped them for a new dish.
Mix the veggies together well.
Add the citrus fruits.
I added noodles and shrimp but without them, this salad still taste great. Pour in the sauce and you’re ready to have your mixed citrus salad!