This is a refreshing and flavorful pomelo salad called ‘Yum Som O’ ยำส้มโอ, in Thai. Thai pomelos are the white pulp variety, that is actually pale yellow, quite sweet and has a dryer and firmer pulp relative to other citrus, making it very satisfying and chunky to bite on.
The dressing for the ‘Yum som O’ is a combination of coconut cream, Nam Prik Pao, tamarind puree, a little bit of coconut sugar, light soy sauce and lime juice.
The pomelos are mixed with dry ingredients like fried shallots, peanuts and roasted coconut flakes that give nice contrasting crunchy textures and fresh herbs cloak the salad with essential oil perfumes.
Ingredients and preparations
- Bite-sized peeled pomelo pieces
- Coconut cream
- Nam Prik Pao
- Tamarind puree
- Coconut sugar
- Light soy sauce
- Lime juice
Aromatics and garnishes:
- Roasted peanuts
- Fried shallots
- Fried garlic
- Dried roasted coconut flakes
- Thinly sliced shallots
- Mint leaves
- Roasted dried Prik Che Fah chilies (optional)
1.Peel the pomelo and tear into bite-size pieces using your hands, set in a mixing bowl.
2.Deep fry the shallot and garlic and set to cool on a paper towel. Using the same oil roast the unsalted peanuts and set aside to cool. I find deep frying to be the best method for roasting being the easiest one to control for even and the wished degree of roasting, however you may also roast peanuts in the oven.
3.Prepare all aromatics and garnishes, by slicing shallots, plucking mint leaves and dry roasting coconut flakes and dried chilies on a skillet.
4.In a little bowl, mix the dressing ingredients until they reach homogeneous consistency. It should taste salty, sour and mildly sweet not to overpower accounting for the pomelo’s natural sweetness.
5.Add the peanuts to the pomelo chunks in the mixing bowl pour the dressing and gently mix the pomelos and peanuts into the dressing. Add to the mixing bowl most of the aromatics and garnishes leaving the rest aside for final garnishing. Mix gently all the ingredients and transfer to a serving bowl. Sprinkle the remainder of shallot, garlic, coconut flakes and mint leaves and top with roasted chilies.