Pomelo Thai Herb Salad
Pomelo is one of the fruits under the citrus genus like oranges and grapefruits. Pomelos are a lot bigger than those fruits and harder to find. It has a thick green or sometimes yellow skin with white or pink pulp inside in each section. Pomelo or Som-O has a fantastic taste; it is sweet but not as much as oranges. It is a little bit sour but not tart or tangy like grapefruits. It is good to eat fresh or dip with salt and chili or salad.
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How to Choose Pomelo?
It is obvious that we always pick fruits or vegetables that look fresh. No one wants to buy an old fruit, but this is not how it works with pomelo. Pomelo does not taste good as it is fresh from the store. It is better to keep it on a shelf for a few days before consuming it.
– First, pick the pomelo that does not have any leaves on it.
– Second, the uglier, yellow to brownish skin color pomelo is sweeter than the fresh, bright green skin.
Fall is a pomelo season, but do not panic about its season because pomelo is good for up to a year after the harvest. That means we will have pomelo to eat all year long. If you’re a thrifty value seeker like us, it would be fine to be a pomelo hoarder.
Pomelo Nutrition Value and Health Benefits
Pomelo is packed with vitamins and minerals like the other citrus like vitamin C, B1, B2, B6, B3, potassium, phosphorus, and manganese. One pomelo has more than 70% of vitamin C which is more than what we need in daily requirement. It is an excellent source to boost the immune system and to help fight a cold, cough, and fever. Sometimes, vitamin C plays a role as an antioxidant to activate the white blood cells and to attack the free radicals that could cause aging and wrinkled skin.
Pomelo contains some fiber which helps to promote the digestive system. It also carries potassium that can prevent muscle cramping and stiffness, support our bone density to help prevent osteoporosis and make our bones stronger. The potassium in pomelo can help lower blood pressure. People who have hypotension should be aware of the amount of pomelo consumption.
How to Cut and Peel Pomelo?
Please do not let the thick skin of pomelo be a barrier to enjoying the sweet and juicy fruit. Cutting and peeling the pomelo is not hard as you think.
1. Cut off the top of the pomelo. If you are not sure how thick it is, you can start from a small portion to see or feel how thick it is so you do not cut through its pulp.
2. Cut the skin vertically and divide it to 6 – 8 sections. It depends on how big the pomelo is.
3. Press your thumb in between the skin and white membrane that covers the pulp and peel off each section of the skin. Then pull out the pomelo from its skin.
4. Peel all the white fluffy stuff out off the pomelo. This step is important; you do not want to eat or serve pomelo with it; it makes pomelo taste unpleasant and bitter. Using a sharp pointy knife would make this step easier.
5. Use your fingers to pull the pomelo apart section by section.
6. Peel the membrane out and discard all the seeds.
Thai Pomelo Salad
I modify this recipe from the original Thai pomelo salad from my hometown, ChiangMai and the pomelo salad from the central region in Thailand. I get rid some complicated and hard to find ingredients of making the recipe easier to cook. I pair the pomelo with fresh thin sliced Thai eggplants and lemongrass; these vegetable and herb give a unique taste and fragrance. I also put some cooked shrimp in it for a protein source just in case if someone wants to have it as a meal.
The pomelo salad is like the other Thai salad that you cook with Thai chili, lime, and fish sauce. It is a savory recipe, and it needs to be immediately served and eaten after it’s prepared. The taste will change after you let it sit a while; it will be bland and tasteless.
- 1 pomelo, about 1.5 lbs.
- 8 large cooked shrimp, about 4.50 oz.
- 3 oz. thinly sliced Thai eggplant
- 1 big lemongrass stalk, about 1.5 oz.
- 2 finely chopped red Thai chili
- 1½ tbsp fish sauce
- 2 tbsp lime juice
- ¼ Truvia
- Take pomelo apart into small pieces.
- Add the rest of the into a mixing bowl.
- Toss all the ingredients together and massage the pomelo a little bit to let its juice out.
- Transfer the salad to a plate and serve it.
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