This fresh citrus salad pairs juicy and sweet pomelo with crunchy, mildly spiced cashews. It’s delicious and refreshing on its own but also goes well with roasted meat, fish, or coconut-based soups and curries.
On the Ingredients
- Pomelos, sometimes called shaddocks, are the largest citrus fruit and one of the original citrus varieties from which other varieties are hybrids. A thick, spongy pith surrounds the inner segmented fruit, and a tough, bitter membrane encases each segment. When you peel off the membrane, you can enjoy the juicy, sweet pearls inside. Pomelos taste similar to grapefruits but are more mellow and sweeter. Pomelos are generally available only in the winter in the Northern Hemisphere and should not be missed!
- Cashews are nuts from a tropical evergreen tree native to South America. They are enjoyed as a snack or cooking ingredient around the world, particularly in South Asian cuisine where they might be used whole or ground into a paste. In the US, cashews are usually available raw, roasted, or made into cashew butter or milk. Like most tree nuts, cashews are rich in nutrients and healthy fats. (Read more about cashews).
Pomelo Salad with Chili Lime Cashews
Servings
4
servingsPrep time
17
minutesCooking time
13
minutesTotal time
30
minutesThis fresh citrus salad pairs juicy and sweet pomelo with crunchy, mildly spiced cashews. It's delicious and refreshing on its own but also goes well with roasted meat, fish, or coconut-based soups and curries.
Ingredients
- Chili Lime Cashews
1/2 cup raw cashews
1/2 tsp neutral oil
3 tsp lime juice
zest of 1 lime
1/2 tsp chili powder
pinch of salt
1/4 tsp paprika
- Salad
1 large pomelo
1/2 tsp red chili flakes
pinch of sea salt
lime zest for garnish
Directions
- Preheat the oven to 350° F. Mix the cashews with the oil, lime juice and zest, spices, and salt. Spread them out on a baking sheet and bake for 12-13 minutes, until evenly toasted. Remove from tray and allow to cool.
- Peel the pomelo and carefully remove the tough membrane around each segment, allowing you to get at the juicy pearls within. Pull the pearls apart carefully and move them to a bowl. The pearls are the only part of the pomelo you will use.
- When the nuts are cool, chop them up and add to the pomelo. Add the salt and chili flakes and toss to incorporate.
- Serve right away, either by itself or accompanying roasted meats, fish, or something like a coconut curry.
