Pomelo and coconut salad

one of my favourite fruits and dishes

Change the world from your kitchen. Go vegan - Joaquin Pheonix

Asian pomelo is one of my favourites fruits and only available in winter (November to February).  So I make the most of it by eating as many as possible: for breakfast, snack time, or dessert; and of course, in salad, one of my favourite dishes.

One of the most simple and tasty dishes!

Ingredients

1 Chinese pomelo
5 tbsp coconut flakes
4 garlic cloves, finely sliced lengthwise
4 shallots, finely sliced lengthwise
1 tbsp oil

Seasoning
3 tbsp can sugar
2 tbsp Maggi liquid seasoning

Method

1. Remove peel and white pith from pomelo.  Tear membrane off, break into tiny pieces by hand and transferring to a large bowl.

2. In the frying pan, add the oil over medium-high heat, the garlic and shallot, stir fry until golden, and set aside.

3. In the same pan, without adding grease, toast the coconut flakes until evenly golden, and set aside.

4. In the large bowl with pomelo, add tosted coconut, garlic & shallot, and mix well.

5. Add the sauce, and mix well.  Taste and adjust the seasoning if necessary.
Add lime juice if needed too.

Serve with white rice or enjoy alone.

Pomelo and coconut salad, method


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