Spicy Pomelo Salad With Chili and Cilantro
Asian inspired salad with pink pomelo citrus, onion, chili, cilantro and lime
Equipment
- 1 large mixing bowl
- 1 sharp knife
- 1 chopping board
- 1 citrus juicer
- measuring cups and spoons
Ingredients
- 1 ripe pomelo (preferably pink/red)
- 1/4 cup finely chopped red onion (about 1/2 a small onion)
- 1/4 cup chopped fresh cilantro/coriander leaves
- 1 green chili, seeds removed and finely chopped
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 1 Tablespoon freshly squeezed lime juice
- Extra cilantro/coriander and lime wedges to garnish
Instructions
Prepare the pomelo
- Peel the pomelo by removing the skin and most of the thick white pith. The easiest way to do this is to slice off the top of the pomelo first. Then make a series of vertical cuts through the skin from top to bottom around the fruit. Using your fingers, pull away each wedge of skin and pith created by the cuts, until you expose just the round ball of flesh in the centre.
- After removing as much of the outer pith as possible, break the flesh into its large segments, Next, remove the outer membranes from each segement and separate the smaller pearls of fruit inside with your fingers. Do this step over a large bowl so that you catch any juice.
Assemble the salad
- In a large bowl, combine the pomelo, chopped red onion, chopped green chili. chopped coriander leaves, salt, sugar and lime juice and stir well to combine.
- Transfer the salad to a serving dish and garnish with extra cilantro (coriander) and lime wedges.