After months of waiting, the pomelos from my parent’s trees are ready to be picked. This year we seem to have more pomelos than previous years (70+ pomelos). There are way too many pomelos for one to eat and like most years my parents will be giving most of it away to family and friends.
For me the best way to enjoy pomelos is to dip the juicy flesh with a bit of chilli salt. These pomelos are sweet and slightly sour so the chilli salt will enhance the sweetness.
Another way to enjoy the delicious pomelos is to make a refreshing salad. This salad is very juicy, vibrant, packed with flavours and full of wonderful textures. What surprised me with this dish is that the wonderful sweet juices of the pomelo just burst into your mouth with every bite.
Gỏi Bưởi Tôm – Pomelo Salad with Prawns
1 large pomelo
400g prawns, cooked, peeled, deveined, with tails intact
1/2 small carrot, grated
1/2 cup sliced herbs leaves (Vietnamese coriander, perilla leaves and Vietnamese mint)
2 tablespoons fried red Asian shallot
2 tablespoons roughly chopped peanuts
3 tablespoons of fish sauce dressing
Peel the pomelo and remove the flesh from each of the segments. Break the flesh into bite size pieces and place in a large bowl. Add the cooked prawns, grated carrot, herbs and fish sauce dressing and gently toss to mix well.
Transfer to a serving platter and sprinkle with peanuts and fried shallots.