I tasted pomelo for the first time, a couple of years ago in a Thai restaurant. It came to the table at the end of the meal and I thought - "Oh, I don't think so". I had seen these giant grapefruit-like creatures on offer at almost all the shuks in Israel. And I had seen pomelo slices for sale in supermarkets and פיצוצייות (pe-zuz-e-ot - corner stores). But I had never been tempted to eat them, let alone buy them.
I was pleasantly surprised. The fruit is mild and not too sweet or acidic. And it is very meaty. Lot's to get your teeth into.
When I saw pomelo the other day, I decided to go for it. I remembered that it was a perfect salvo for the red hot chilis we had eaten at dinner. So, following Thai flavors, I made a salad that combines, hot, sweet, salty and sour - albeit with non-Asian ingredients.
BT's Pomelo Salad With Feta And Red Chili
Ingredients:
1 medium pomelo
1 red chili
4 ounces (112 grams) Greek Feta
2 tablespoon fruity olive oil
3 sprigs fresh oregano
handful of bitter greens (arugula, kale, endive, frisée)
1/2 lemon - juiced
sprinkle of kosher salt
Directions:
Cut chili into very thin rings, including seeds and veins
Add chili to oil and leave for 1-2 hours
Peel pomelo and break into segments
Place greens and oregano in shallow bowl
Add pomelo segments
Remove chili rings from oil and set aside
Pour oil over pomelo
Add lemon juice
Crumble feta on top of pomelo
Add chili rings and sprinkle with salt
Enjoy! !בתיאבון
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