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Thai Pummelo Salad

Yield Makes 4 to 6 servings
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

Nutrition Information

  • calories 171
  • caloriesfromfat 35 %
  • protein 6.2 g
  • fat 6.6 g
  • satfat 0.9 g
  • carbohydrate 25 g
  • fiber 1.6 g
  • sodium 202 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.

  2. 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.