I started writing this post on 14th July, when we were going through a mini heatwave, when the average daily temperature was 36 degrees. And it's now past 15th August, the end of summer according to the Savoyards, because the temperature always noticeably drops after this date. Already I'm reminiscing about red fruit stains on picnic linen and sausages sizzling on the BBQ and swimming capers in the lake - and my favourite Ray-Ban sunglasses, now lying on the lake bottom, seeing and seeing while the fish slip past.
We ate a lot of this spicy pomelo salad when it was hot. The pomelo is similar to a grapefruit but bigger, with a thicker skin and a milder sweeter taste. If you can't find pomelos, use pink grapefruit instead. A lovely refreshing summer salad.
We ate a lot of this spicy pomelo salad when it was hot. The pomelo is similar to a grapefruit but bigger, with a thicker skin and a milder sweeter taste. If you can't find pomelos, use pink grapefruit instead. A lovely refreshing summer salad.
Ingredients
1 large pomelo
2 tbsp vegetable oil
2 shallots, finely sliced
2 garlic cloves, finely sliced
1 or 2 small red chillies, seeded and chopped
3 spring onions, finely sliced
3 tbsp chopped peanuts
2 tbsp lime juice
1 tbsp fish sauce
1 tsp sugar
fresh coriander leaves to garnish
1. Peel the pomelo and separate into segments, removing the membrane. Break each segment into 3 or 4 pieces.
2. Heat the oil in a wok and fry the shallots and garlic until golden brown and crispy and drain on kitchen paper.
3. Mix the lime juice, fish sauce and sugar and pour over all the other ingredients which have been gently mixed together. Garnish with fresh coriander leaves.
