Pomelo Seafood Salad
Pomelos are the largest of the citrus fruits and the grandfather of the more familiar grapefruit. They look like grapefruits on steroids and the botanical name, Citrus maxima pretty much says it all. Unlike grapefruit, the segments inside are much less juicy, almost dry in comparison. The segments are less bitter than grapefruit and can be either white or pink with very few seeds. A favorite fruit in Asia, pomelo are frequently used in salads.
Peeling a pomelo is much like peeling a grapefruit once you get past the substantially thicker white pith on the inside. Once the pith is remove the segments can be separated and used in stir fry recipes, eaten as is with a bit of sugar or added to savory seafood salads. If unable to find pomelo in your grocery store, regular grapefruit segments are a perfectly delicious substitute in the following seafood salad
1 pomelo, peeled and segmented
½ lb cooked, peeled medium shrimp
¼ lb shredded crab meat
1 carrot peeled and julienned
1 cucumber peeled and thinly sliced
½ cup peanuts finely chopped
2 green onions minced
leaf lettuce washed and dried
4 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons water
½ tsp chile paste (or to taste)
4 teaspoons fresh lime juice
Combine all of the dressing ingredients, set aside.
Combine the pomelo pieces, shrimp, carrots and cucumbers. Toss with the half of the dressing. Arrange the pomelo mixture on top of the leaf lettuce. Drizzle the remaining dressing over the top. Garnish with the chopped peanuts and green onions and serve.