Pomelo comes in light yellow flesh, rather like a lemon or grapefruit, and a pink fleshed variety. I was surprised recently that when I peeled a Pomelo, it revealed beautiful salmon pink flesh. Rather gorgeous, like a ruby grapefruit.
This salad has its genesis in an Indian salad, which, I hear, is traditionally smoked using food-safe charcoal and oil. Use your smoke gun if you have one (I don’t), but it is gorgeous even without that.
Chakkotha Salad | Pomelo Salad
Take some time to peel a Pomelo, removing all the white pith as well, and then remove the membrane from each segment.
Toss the flesh with a handful of mint and a handful of coriander leaves, both chopped, a little red onion that has been chopped, and a green chilli that has been finely chopped (or use less if that is your taste). Squeeze over some lime juice. Toss well.
Add half tspn sugar, salt to taste and a pinch or two of Indian black salt. Toss well again. Sprinkle in some Indian red peanuts if you wish.