Thai Pummelo Salad

Notes: This refreshing Thai salad is a delicious relish for pork satay.

Yield: Makes 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 35%
  • Protein: 6.2g
  • Fat: 6.6g
  • Saturated fat: 0.9g
  • Carbohydrate: 25g
  • Fiber: 1.6g
  • Sodium: 202mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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