Best 4 Pomelo Salad With Chile Lime Peanuts And Coconut Recipes

Get ready to embark on a culinary journey where sweet and savory flavors intermingle in a harmonious dance. "Pomelo Salad with Chile Lime Peanuts and Coconut" is not just a dish; it's an explosion of textures and tastes that will transport you to a tropical paradise. This vibrant salad celebrates the unique flavors of pomelo, a citrus fruit known for its juicy segments and slightly bitter undertones. Paired with spicy chile lime peanuts and the richness of toasted coconut, this salad promises a delightful balance of tangy, sweet, and savory.

Here are our top 4 tried and tested recipes!

POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT

Pomelo Salad with Chile, Lime, Peanuts, and Coconut image

Provided by Kris Yenbamroong

Categories Salad Citrus Side Grapefruit Peanut Spring Summer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free

Yield 4 Servings

Number Of Ingredients 13

Ingredients

2 tablespoons palm sugar or light brown sugar
2 red or green Thai chiles, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh lime juice
3 tablespoons fish sauce
Kosher salt
1/2 cup unsweetened shredded coconut
1/2 cup vegetable oil
2 shallots, thinly sliced, divided
1/4 cup peanuts, preferably skin-on
2 pomelos or 3 ruby red grapefruit
3/4 cup torn cilantro leaves with tender stems
2 tablespoons dried shrimp

Steps:

Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed.
Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.
Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt.
Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt.
Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.

POMELO SALAD WITH PEANUTS, MINT, AND CHILE

Pomelo Salad with Peanuts, Mint, and Chile image

It may take some effort to peel pomelo, but I love the mildly sweet flesh. It's so much better than grapefruit, in my opinion! I was inspired to try it in a Thai-style salad that was a little sweet and a little sour with hints of spice and funk. Enjoy!

Provided by LauraF

Categories Salad Fruit Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons unsweetened coconut flakes
1 pomelo
2 tablespoons coarsely chopped salted peanuts
2 tablespoons fried shallots
2 tablespoons fresh mint leaves, torn
2 tablespoons hot water
1 tablespoon chopped palm sugar
2 tablespoons lime juice
1 tablespoon fish sauce
1 Thai bird's eye chile, chopped

Steps:

Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 41.7 g, Fat 8.1 g, Fiber 4.8 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 623.8 mg, Sugar 8 g

POMELO SALAD WITH CHILE, LIME, PEANUTS & COCONUT RECIPE

Pomelo Salad with Chile, Lime, Peanuts & Coconut Recipe image

Provided by LeeV

Number Of Ingredients 13

Ingredients

2 tablespoons palm sugar or light brown sugar
2 red or green Thai chiles, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh lime juice
3 tablespoons fish sauce
Kosher salt
1/2 cup unsweetened shredded coconut
1/2 cup vegetable oil
2 shallots, thinly sliced, divided
1/4 cup peanuts, preferably skin-on
2 pomelos or 3 ruby red grapefruit
3/4 cup torn cilantro leaves with tender stems
2 tablespoons dried shrimp

Steps:

Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl. Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt. Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt. Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.

POMELO SALAD

Pomelo Salad image

You can replace pomelo with grapefruit, but since grapefruit are juicier, drain them before adding to the salad. Another recipe for the world tour. Hot, Sour, Salty, Sweet.

Provided by Abi Fae

Categories Cambodian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon palm sugar (can sub brown sugar)
1 pomelo fruit
2 tablespoons coconut flakes
2 tablespoons dry roasted peanuts, coarsely chopped
2 tablespoons shallots, chopped
1 cup mint leaf, chopped
2 -3 bird chiles, finely chopped
bibb lettuce, to serve on

Steps:

Mix together the fish sauce, lime juice, and sugar. (Stevia is a decent replacement.) Stir until sugar is fully dissolved. Set aside.
Pell the pomelo and separate into segments. Remove any peel. Place the fruit in a bowl.
When ready to serve, pour off any of the juice (I reserve for dressings). Add the coconut, peanuts, shallots, mint, and chiles to the fruit.Pour the dressing over and mix well. Add more lime, salt, or sugar to taste.
Place each serving on a leaf of lettuce.

Nutrition Facts : Calories 204.8, Fat 14.9, SaturatedFat 2.6, Sodium 1281.5, Carbohydrate 13.6, Fiber 2.9, Sugar 6, Protein 7.9

Tips:

Use fresh, ripe papaya for the best flavor. Unripe papaya can be bitter.
Choose a chile pepper that is appropriate for your desired level of heat. Jalapeño peppers are mild, while serrano peppers are hotter.
If you don't have fish sauce, you can substitute soy sauce or tamari.
Use a sharp knife to julienne the vegetables. This will help them cook evenly.
Be careful not to overcook the papaya. It should be tender but still slightly crunchy.

Conclusion:

This papaya salad is a refreshing and flavorful dish that is perfect for a summer meal. The combination of sweet, sour, salty, and spicy flavors is sure to please everyone at your table. It is also a healthy dish that is packed with vitamins and minerals. This salad is a great way to use up leftover papaya. It is also a great way to get your kids to eat more fruits and vegetables.