Pomelo Salad Recipe

Prepare pomelo

Peel pomelo, separating segments and carefully removing all membranes so you have juicy flesh pieces. Place segments on a cutting board and pull apart into bite-size, individual vesicles if necessary. Measure 2 cups and transfer to a large mixing bowl.

Halve the cherry tomatoes and add to the bowl with the pomelo.

Thinly slice the shallots and add them to the bowl. If you prefer milder shallot flavor, soak the slices in cold water for 5 minutes, drain, then add.

If you do not have pre-roasted coconut, heat a dry skillet over medium heat. Add the shredded coconut and toast, stirring frequently, until fragrant and golden brown (2–4 minutes). Remove to a plate to cool.

In the same dry skillet, toast raw peanuts (if not already roasted) over medium heat, stirring, until lightly golden and aromatic (3–5 minutes). Cool slightly, then roughly crush with the flat side of a knife or pulse briefly in a food processor. Measure 1/2 cup and set aside.

In a small bowl, whisk tamarind paste with 2 tablespoons warm water until smooth and slightly runny.

Add honey, soy or fish sauce, and fresh lime juice to the tamarind and whisk to combine.

Add grated ginger, minced garlic, and minced red chili (or chili flakes). Whisk in the neutral oil in a steady stream to emulsify.

Season with salt and black pepper. Taste and adjust: more honey for sweetness, more lime for brightness, or another 1/2 teaspoon tamarind for tang. The dressing should be balanced sweet-sour-salty and slightly tangy.

Pour about two-thirds of the vinaigrette over the mixing bowl containing pomelo, cherry tomatoes, and shallots. Gently toss with a large spoon or by hand to coat evenly, taking care not to break the pomelo vesicles.

Add the roasted coconut and crushed roasted peanuts to the bowl. Toss gently to distribute evenly. Taste and add more vinaigrette a tablespoon at a time if needed.

If using, fold in the chopped cilantro lightly.

Transfer the salad to a serving platter or individual plates. Sprinkle bundi pearls (fried chickpea flour pearls) evenly over the top for a crunchy texture contrast.

Dust the entire salad lightly with amchur (about 1/2 teaspoon) to add a bright, fruity tang. Scatter the extra tablespoon of toasted coconut and a few additional crushed peanuts for presentation.

Serve immediately so the bundi pearls remain crisp. Provide remaining vinaigrette on the side for guests who want extra.