The DAILY STAR is Lebanon’s English language daily; Olivia Alabaster, staff reporter at the paper, asked me if I could submit a recipe as she was doing a story on pomelos. Pomelos are relatively new on the scene in Lebanon. They look like giant grapefruits, are sweeter , full of vitamins and possibilities. Candied pomelo rind is sold in some grocery stores in Beirut as well.
This light yet filling salad will brighten up your table. The sunny pomelo is an ideal pairing with shrimp (providing protein); cabbage adds crunch, a touch of basterma for a kick of spice and the silky smooth avocado round up a healthy plate.
Image is from b2bagri.com
INGREDIENTS: 4 servings
- 2 pomelos
- 1 pound of cooked jumbo shrimp
- 1 avocado
- 2 slices of basterma or 1/2 chorizo or similar spicy sausage
- 1/2 small white cabbage
- 1/2 cup of olive oil
Sauce:
1/2 cup of pomelo juice
1/2 cup of olive oil
1 tbsp of sugar (optional)
Salt, pepper
NOTE: Can replace the olive oil in the dressing with 1/4 cup of tahini and 1/4 cup of water
METHOD:
1. Cut the pomelos in half; squeeze the juice from the two half pomelos in order to obtain 1/2 cup of juice. Skin the remaining halves into segments, discarding the white skin. Transfer to a salad bowl.
2. Cut the shrimp into small chunks and transfer to the salad bowl. Cut the basterma into thin slices and transfer to the salad bowl. Shred the cabbage fine and transfer to the salad bowl. Peel and dice the avocado and transfer into the salad bowl.
3. Mix the pomelo juice with the olive oil, season with salt and pepper. Pour the dressing over the salad, toss gently and serve.
26 Comments
Pomelos are so tasty, especially the pink variety. I never heard of candied pomelo rind before,sounds interesting. Do you use it like candied orange or lemon peel in a cake or so?
I haven’t commented here for a while but I have been quietly lurking in the background. Pomelo is one of my favourite citrus fruits and paired with seafood, especially prawn (shrimp) and crab, it’s a match made in heaven. I could easily eat a whole pomelo in one sitting. If you can get the pink variety they’re a little sweeter than the regular ones.
Pomelos are in season now – and what a lovely way to pair them!
@Cooketteria: I just bought them and have been thinking of ways to use them!
Congratulations Joumana!! Having a recipe published in a new paper is amazing!
I have never tried pomelo, I don’t think it can be found in Greece but I think I spotted one at a super market in Holland. I was looking at it like it was from another planet, and refused to buy it. Now, you’re making me regret it. Love your salad!
Magda
Mmmmm bookmarked. Thanks. Diane
The pomelo looks so juicy and delicious! ^^ And congrats on the recipe invitation! ^^
My judgement is still open on pomelos, maybe because I hated the first one I tried. I like all other citruses however, so I’m willing to give it another try, and your salad is a definite inspiration
J’adore ta salade, bin vitaminée et si bien colorée!!
With basterma, great idea! Tres original
Love pomelo salad…this is an unique combination of flavours.
Mmmm une salade bien vitaminée!! Bonne soirée.
We can get really good pomelos now, they are in season. This salad looks perfect for lunch. I want to try it in slads now!
I’ve never had a Pomelo! Would love to try one with some beautiful shrimp in a salad like this!
This sounds delicious. Pomelos are my favorite citrus fruit, and they and avocados are just coming in season here in California. Will have to try this.
Delicious and refreshing! I love the use of pomelo juice as the dressing, can imagine how tangy this salad is!
congrats!! I picked up some pomelos lastw eek the girls really wanted to try them..this looks like a perfect start!!
I have never tried pomelo,looks delicious ! have a good day Joumana…
What a bright and beautiful salad! I’m guessing that Pomelo is widely available in the United States? Do you think I could substitute red or pink grapefruit to get a similar result? I’m so intrigued by this recipe.
I’m sorry Joumana, I left out an important word in my previous response. Here is the correction: I’m guessing that Pomelo is NOT widely available in the U.S.?
Very refreshing…. I love Pomelos, thank you Joumana.
@Alaiyo: I would certainly substitute grapefruit, keeping in mind that it is going to be sour (pomelos are not supposed to taste sour but sweet-when they are picked ripe that is!) and so I would add some sweetener to the dressing or make it a mix with oranges perhaps.
Lovely flavourful salad..:)
Superb..
Reva
I have never eaten a pomelo even though I grew up a stone’s throw from citrus groves. Eat grapefruit every single day they are in season and I know how well they go with shrimp. This is a stunning salad, light and flavorful – crunchy cabbage and sily avocado… really beautiful!
Between the presentation and the ingredients, my mouth is watering. Thank you.
I would like to try it. It is very nice……..my mouth is watering too:)) Thank you!