Notes: This refreshing Thai salad is a delicious relish for pork satay.
3 pummeloes (1 1/2 lb. each)
2 cups diced (1/4 in.) English cucumbers
1/4 cup minced fresh cilantro
1 fresh serrano or jalapeño chili, rinsed, stemmed, seeded, and minced
About 2 tablespoons Asian fish sauce (nuoc mam or nam pla)
1/2 cup chopped unsalted roasted peanuts
How to Make It
Cut off and discard thick pummelo skins. With your fingers, divide pummeloes into segments. Pull off and discard membranes; pull fruit into 1/2-inch chunks. Place in a bowl.
Gently stir in cucumbers, cilantro, chili, and 2 tablespoons fish sauce. Taste and add more fish sauce if desired; if making up to 1 day ahead, cover and chill (salad will become juicier). Sprinkle with peanuts just before serving.