Bengali Pomelo Salad | Batabi Lebu Makha

Pomelo in Bengali is called Batabi Lebu, and it is often interpreted as Grapefruit in English. It is a pity because Pomelo is quite different, not as sour as grapefruit, and a terrific fruit for salads.

This is a common Bengali use for Pomelo – eating it with chilli, sugar and Indian rock salt (black salt, kala namak, which is strongly aromatic and actually pink in colour – it is different to Himalayan Salt, though). It is the sort of recipe that could also be used with green mango, for example, or other fruits and vegetables, even grapefruit. Interestingly, it is also good with the more mild Jicama (Yam Bean tuber).

Pomelo is a common fruit in Bengal, and comes into its season after the monsoons. It is a winter ritual to eat the citrusy fruit after lunch while soaking in any sun. There is a pink fleshed variety and a yellow fleshed variety. It has a range of different names across India.

Similar recipes include Pomelo Raita, Pomelo, Green Mango and Turkey Berry Salad, and Pomelo and Avocado Salad.

Browse all of our Pomelo dishes and our Pomelo Salads. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.

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Chakkotha Salad | Pomelo Salad

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 itsΒ  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.

Similar recipes include Bengali Pomelo Salad, Pomelo and Green Mango Salad, and Pomelo and Avocado Salad.

Browse all of our Pomelo recipes, and all of our Salads. Our Indian recipes are here and our Indian Essentials here. Or browse our Late Spring dishes.

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Chakkotha Chaat | Herby, Spicy Pomelo Snack

Pomelo is quite underused in this country, although our S.E. Asian and Indian neighbours use it quite freely. You can find large pomelo easily in Asian supermarkets, and although they take just a little work to separate edible grapefruit-like pears from the humungously thick skin, every effort is worth it.

This recipe mixes the beautiful, pearly flesh with cooling summer ingredients and some spices. It is topped with crunchy Indian chaat toppings. Pomelo is known under many different names in India and is sometimes called grapefruit, but it is different to the more sour grapefruit variety of citrus fruit.

Pomelo really is the grandfather of citrus fruit! It pairs well with chillies, and with herbs like cilantro, mint, and basil. Tropical fruits go well too – pineapple, pawpaw, coconut raw mango and sweet mango. Try it with Spring vegetables, such as carrots, radishes, and onions. It is wonderful in pasta dishes! And is delicious in salads of all kinds as well as in sorbet. And if you can’t bear to waste any part of the fruit, try candying or making marmalade with theΒ  rind.

Be warned, this particular dish is a spicy and tangy snack. Superb! A riot of flavours.

Similar recipes include Vegetable Cutlets, Indian Pomelo Salad, Pomelo and Carrot Salad, Pomelo and Avocado Salad, and Pomelo, Green Mango and Pea Eggplant Salad.

Browse all of our Pomelo recipes, and all of our Chaat. Our Indian recipes are here and our Indian Essentials here. Or browse our Late Spring dishes.

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Chakotra, Laal Mooli and Ganth Gobhi Salad | Pomelo, Radish and Kohlrabi Salad with Tamarind Dressing

Pomelos are around for a while if you know where to look for them. As the season progresses they get bigger and bigger! As I write, they are so huge one considers bringing a ute to bring them home in. (I exaggerate of course πŸ™‚ πŸ™‚ ).

This lovely salad combines Pomelo (or use Ruby Grapefruit) with Kohlrabi and Red Radish, and then bathes them in a spicy tamarind dressing before dusting with crushed peanuts. Who needs a better excuse to grab a Pomelo or two?

Similar dishes include Pomelo Chaat, Three Citrus Salad with Ginger, Chilli and Crunchy Almond Salsa, Carrot and Cashew Kachumber, Kohlrabi and Cucumber Salad, Cucumber and Red Radish Salad, and Radish Salad with Coconut Milk.

Browse all of our Pomelo recipes and all of our radish recipes. Our Kohlrabi dishes are here. Or explore our many many Salads. Our collection of Early Winter dishes are here.

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Pomelo Salad with Chilli, Lime, Peanuts, and Coconut

A refreshing salad in South East Asian style, packed with sweet, sour, and salty flavours.

Pomelo is one of the most undiscovered citrus in the West, in my mind. A little work is required to release the yellow gems from their casings, but once done, this citrus is a beauty. First the very thick peel needs to be cut away. Do this by slicing off the top thick layer and the bottom thick layer, and then cut the Pomelo into 6 or 8 pieces. Carefully pare the outer skin from each piece with a small sharp knife.

The next casing is the membrane around each segment. Using your sharp small knife, cut between each segment, remove and discard the casing. Now those yellow gems are ready for use. I adore them in salads.

Are you after other Pomelo dishes? Try Bengali Pomelo Salad, Pomelo, Radish and Kohlrabi Salad, Pomelo, Green Mango and Pea Eggplant Salad, Pomelo Salad with Avocados, and Pomelo and Green Mango Salad.

Browse all of our Pomelo recipes, and all of our many many Salads. Or take some time to browse our Early Winter dishes.

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Roasted Brussels Sprouts with Pomelo and Star Anise

An unusual combination of pomelo, star anise and brussels sprouts feature in this recipe, but it works. Why anyone ever thought that boiling Brussels Sprouts was a good idea when there is the option of roasting them, is one of life’s great mysteries.

The citrusy syrup used to dress the salad, with its hints of spice, takes the edge off the natural bitterness of the Brussels Sprouts. IfΒ you can’t get Pomelo, use Grapefruit segments instead, and not as much lemon juice. Don’t discard any leftover sugar syrup – addΒ it to fruit salads, or make a cocktail with it. Perhaps add it to a gin and tonic.

The salad takes a while to make, about 1.75 elapsed hours, but this includes the syrup cooling and then the pomelo marinating in it for an hour. The effort involved is not huge. And the flavours are definitely worth it.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Are you looking for other Pomelo recipes? Try Pomelo Salad with Chilli, Coconut and Peanuts, Pomelo Salad with Asian Flavours and Pomelo and Carrot Salad.

For other Brussels Sprouts recipes, try Roasted Brussels Sprouts with Pomegranate Molasses, Brussels Sprout and Ginger Slaw, Brussels Sprouts Risotto with Blue Cheese, Brussels Sprouts Salad, and cooking them a la Grecque – poaching them gently with other vegetables in white wine.

Browse all of our Pomelo recipes and all or our Brussels Sprouts recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or enjoy our collection of easy Late Autumn dishes.

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Pomelo and Ruby Grapefruit Salad with Avocado

Pomelo, that thick rinded Asian fruit as big as a soccer ball (well, almost) goes by a number of names – Chinese grapefruit, shaddock, pumelo, pommelo, pompelmous, Jabong, Lusho,Β Batabi-Nimbu andΒ chakotra are just a few. Big it is, and its seeds could feed an army of ants for a life time. But once you are through that thick rind, and you have flicked the seeds out of the segments, and the membranes around the segments are removed, oh oh, the flavours! So very South East Asian in its flavours, it is like a mild grapefruit. They say that it is an ancient ancestor of today’s common grapefruit.

Peeling a pomelo is a business, as the skin can be as much as an inch thick. The best approach is to cut a slice off the top of the fruit, then score the skin deeply to divide it into four segments. Pull the skin back like the petals of a flower and tear out the ball of pomelo. Finally, peel off the tough membrane surrounding each segment.

Even Yotam Ottolenghi is a fan of pomelo: β€œWhat I love about them is that, unlike other citrus, they don’t go flabby in salads but retain all their juiciness. This firmness is brilliant in salsas and salads. I love making sugar syrup and marinating pomelo pieces in it with sweet spices such as star anise, cardamom or cinnamon.”

So today, we have a simple Pomelo Salad to celebrate this fruit and the health giving properties that it contains. You can make it with Ruby Grapefruit, too, or with Pomelo, Ruby Grapefruit and Oranges. Enjoy!

The person who served me at the Asian Grocery where I bought the Pomelo told me how Asian people treasure Pomelo for its health giving properties. Like bitter gourd, she says, it is good for a range of ailments and for normal health maintenance. She loves to eat it with chilli and salt, just like green mango.

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Longan and Green Mango Salad with Chilli Lime Dressing

Longans are new to me, the result of a quick trip to the Asian grocer on the way home from work. Rather than the two things I wanted to come home with, I found jicama, longans, and such incredible young fresh ginger. Oh my!

Longan in Mandarin means β€œdragon’s eye”. Such beautiful names meanings Chinese words have.

Longans are sold fresh at the end of summer and, interestingly, their availability marks the end of the lychee season. They look a bit like lychees with white flesh, hard brown seed, a thin brown leathery shell that easily peels off, and they grow in clusters in tropical climates. But the flavour, texture and moisture content are completely different. Lychees are fleshy, juicy, and are light tasting, but longans have a thinner, drier flesh that is firm in texture with a honey like flavour, and which is deeply perfumed. Fresh longans are smaller than lychees.

Similar recipes include Green Mango Dal,Β  Pomelo and Ruby Grapefruit Salad with Avocado, Longan and Young Ginger Tea, Jicama and Green Mango Salad, and Pomelo and Green Mango Salad.

You might like to browse other Asian recipes, or browse our Salad recipes. Perhaps you would like to browse our Late Summer recipes.

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Pomelo Raita

We adore Pomelo when it is in season and have a range of salads and snacks that we make with it. It takes some effort to peel, but it is worth it! This particular pomelo, in season now, has bright pink flesh, and the dishes look amazing.

Today we make an Indian dish with the Pomelo. Pomelo is called different things in different parts of India, but mainly have spellings similar to Chakkotha. We mix it in the yoghurt with some other cooling ingredients – tomatoes and cucumbers – and spice it up with some chaat masala. I can’t claim all the credit for this. I saw a recipe some time ago that was similar, and the thought has stayed with me. Now that Pomelos are back in the shop, it is a chance to make this dish.

Similar recipes include Pomelo Chaat, Pomelo with Avocado, Three Citrus Salad, and Pomelo and Green Mango Salad.

Also try other raitas, such as Tri Colour Raita, Cucumber and Tomato Raita with Lemon-Chilli Paste, Snake Gourd Pachadi, Tomato Pachadi, and Pomegranate Raita.

Browse all of our Pomelo dishes and all of our Raitas. Our Indian dishes are here, and our Indian Essentials here. Or browse our Late Spring dishes.

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Pink Grapefruit and Sumac Salad with Nasturtium Leaves and Garden Flowers

Colourful, juicy, delicious.

It is Spring, and the nasturtiums have leaves as big as lotus leaves and flowers of all hue peaking out from beneath.

This dish is an adaptation of an Ottolenghi recipe – a salad using pink grapefruit. I had a dozen pink grapefruit and this seemed an awesome opportunity to play with this recipe. The original recipe uses watercress, which is difficult to find here – its not common and is expensive. Not having the inclination or the time to drive the 30 mins it takes to get to a green grocer that does stock it, I substituted with produce from my garden. Into the salad went baby nasturtium leaves, yellow and red nasturtium flower petals and marigold flower petals. It was extraordinary.

This is a salad that, even in its original form, appears on paper like it won’t come together with Ottolenghi’s usual balanced and banging flavours. It feels like too much sumac. There is a chilli in the dressing.Β  And crispy, sharp raw onion. But the flavours are massive and surprising!Β Bright, puckery grapefruit gentlyΒ mixed with peppery watercress (in my case, nasturtium leaves), bitter Belgian endive, sweet leaves of basil basil, sharp red onion slices, and a tangyΒ vinaigrette heavy with the lemony tangy sumac. Flavour clash? Not at all. A beautiful, balanced, juicy salad that is colourful and divine.

Pomelo can be used in place of the grapefruit. Pink Pomelo can be found over Summer in local Asian green groceries.

Similar recipes include Locquat Salad, Three Citrus Salad with Chilli, Ginger and Almond Salsa, Pink Grapefruit Salad with Avocado, and Pomelo and Green Mango Salad.

You might also like to explore our extensive Salad recipes and Grapefruit dishes. Our Ottolenghi recipes are here. Or browse our Early Spring dishes.

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