I tried this dish for the first time in Krabi, Thailand at the Nakamanda resort, where the Chef took great care to source only the freshest of ingredients. With every bite of this salad, your mouth will be bursting with flavors of citrus, sour, sweet and hot - all at the same time. I absolutely love this delicately balanced and rick textural combination. And once that pomelo is peeled, its so super easy to put together too. Enjoy this light and refreshing salad with a zing as an appetizer or a meal by itself.
- Cut, peel and flesh out the pomelo fruit carefully, avoiding seeds and pith.
- Mix all ingredients except the pomelo together in a large bowl.
- Add pomelo and toss together until all pieces are well coated with the sauce.
- Serve cool with fish crackers or just as an appetizer.