Photo by Eric Otten

How I Discovered Pomelos

I first discovered pomelos on a trip to Thailand. Virtually every Thai restaurant I went to served Yam-Som-O, a delicious pomelo salad typically made with either chicken or shrimp. I had the good fortune to cook with several Thai cooks and learned how to make this Thai salad for myself. You can check out my recipe here. After learning to make Thai pomelo salad, I began experimenting with the fruit on my own. This salad is the result of this experimentation

What Is A Pomelo and How Do You Prepare It?

A pomelo is a very large, mild, but flavorful citrus fruit that is bigger than a grapefruit and has a very thick, spongy pith. To eat a pomelo you need to remove the peel, the pith and the membrane. There are a few tricks to peeling a pomelo. Check out my post for my method as well as for more information on pomelos. Peeling and pithing the pomelo is the most time-consuming step in this recipe. It is worth learning how to peel a pomelo properly. If you just have at it (as I did the first time I tried to prep one), you may become discouraged, which would be a shame because this is truly a delicious fruit and once you get the hang of preparing them, it will not take you long.

Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star

Pomelo Season and Where to Buy Them

In the U.S., pomelo season runs from November to April. There are many varieties. Some varieties have yellow skin and others have green skin. Some varieties are yellow inside and others are pink. Pomelos are traditionally used in both Latin and Asian cuisines and can be found in Latin and Asian markets, as well as farmer's markets, and even in traditional grocery stores.

I Have Made This Salad Weekly Since Pomelos Have Come Into Season

I cook a lot, but I rarely cook something several times in a row. This salad is an exception. I truly love it and want to get as much of it as I can while pomelos are still in season. It is very easy to make. I've served it to a good 20 people and have yet to find anyone who doesn't enjoy it.

Variations

I generally make this salad with burrata, but a good buffalo mozzarella works very well too. Burrata can be expensive. I find Costco and Trader Joe's have the best prices. I like using arugula in this salad, as I like the bitter contrast to the sweet pomelo and creamy burrata, but I have also used baby kale, butter lettuce and frisee. You can add some grilled chicken or shrimp to make this a one-dish meal. Print