Thai pomelos tend to be dryer and less sweet than their American-available counterparts, but that shouldn't stop you from using them in a Thai-inspired salad nonetheless. Heck, even bitter grapefruit would make a great addition to this salad that combines fiery heat, bitterness, and sweetness in perfect balance.
'pomelo' on Serious Eats
Roasted Brussels sprouts were a thing of beauty in my book already, but in his book, Plenty More, Yotam Ottolenghi created a masterpiece with them, and they're unlike any roasted Brussels sprouts I've ever had.
A refreshing hot, sweet, and sour Thai-style salad with jicama and pomelo.
I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious.
I like to pair pomelo with herbal flavors, especially basil. The slight sweetness of both the pomelo and basil work really well together, but they're both able to hold their own and bring depth to a cocktail
Pomelos are the sweeter, peppery ancestor of the grapefruit. This salad was the prevailing crowd-pleaser at our recent Lunar New Year party. The lively flavors of this dish will trick you into thinking it's summer.