YieldsMakes 4 to 6 servings
Notes: This refreshing Thai salad is a delicious relish for pork satay.

How to Make It

Step 1
1

Cut off and discard thick pummelo skins. With your fingers, divide pummeloes into segments. Pull off and discard membranes; pull fruit into 1/2-inch chunks. Place in a bowl.

Step 2
2

Gently stir in cucumbers, cilantro, chili, and 2 tablespoons fish sauce. Taste and add more fish sauce if desired; if making up to 1 day ahead, cover and chill (salad will become juicier). Sprinkle with peanuts just before serving.

Ingredients

 3 pummeloes (1 1/2 lb. each)
 2 cups diced (1/4 in.) English cucumbers
 1/4 cup minced fresh cilantro
 1 fresh serrano or jalapeño chili, rinsed, stemmed, seeded, and minced
  About 2 tablespoons Asian fish sauce (nuoc mam or nam pla)
 1/2 cup chopped unsalted roasted peanuts

Directions

Step 1
1

Cut off and discard thick pummelo skins. With your fingers, divide pummeloes into segments. Pull off and discard membranes; pull fruit into 1/2-inch chunks. Place in a bowl.

Step 2
2

Gently stir in cucumbers, cilantro, chili, and 2 tablespoons fish sauce. Taste and add more fish sauce if desired; if making up to 1 day ahead, cover and chill (salad will become juicier). Sprinkle with peanuts just before serving.

Thai Pummelo Salad