Yum Sam-O - Thai Pomelo Salad

     Hey! It's time for this edition of Foodie Extravaganza, and this time we are enjoying Grapefruit month and highlighting this fantastic citrus fruit. I was so excited because I was already planning a dish that was perfect to share. I used a Chinese Grapefruit, which is more commonly called a pomelo in the United States. 

     Pomelos are usually quite a but larger than a grapefruit, at least twice as large unpeeled. However, that's a bit misleading as the pomelo has a very thick pith. Once the pith is removed from the outside the fruit in the center is about the same size as one grapefruit. So if you don't have access to pomelos and swap in for American Grapefruits it's a one-to-one swap. 

     So what is the difference between American and Chinese Grapefruits? We've talked about the pith on the outside but once you get to the fruit there are also a few minor differences. The Chinese grapefruit is not as intensely flavored or as tart as American Grapefruit.  This means the fruit lends itself well to the sweet and savory flavors of this dish. It's also slightly dried than an American Grapefruit, meaning that while it does put off some juice when slicing it doesn't overwhelm the other seasonings. 

 

     So what is Yam Som-O salad? I wasn't sure what to expect when I was making this. It has so many elements that are savory, but it also has so many sweet ones as well. I am a huge fan of sweet and savory but it was more subtle than that, it was like instead of being both it sat in the middle with little nods that went in each direction. Don't let my bland photography put you off, it really is an unsuspecting salad with a pleasant flavor like nothing else. 

     Want to see a few more delicious things to do with grapefruit? Check out these other great recipes from Foodie Extravaganza. 

• Charred Grapefruit Gin & Tonic by Culinary Cam
• Grapefruit Chaat Salad Bowl by Sneha's Recipe
• Grapefruit Panna Cotta by Karen’s Kitchen Stories
• Paloma by A Day in the Life on the Farm
• Thai Salad Yam Sam O by Pandemonium Noshery

Yam Som-O Salad Recipe

3 large pomelos or grapefruits

1 Tbsp. Palm sugar

1 1/2 Tbsp. lime juice

1 Tbsp. coconut aminos, fish sauce, or soy sauce

3 Tbsp. shredded coconut, toasted

2 Tbsp. peanuts

3 Tbsp. red onion, or shallot, minced

2 kaffir lime leaves, sliced paper thin

1 tsp. tamarind paste

4 dried japones chilies, deseeded and toasted

Slice and separate the segments for the pomelo as shown below. Add the palm sugar, lime juice, coconut aminos, red onion, kafir lime leaves, and tamarind paste. 

On a cutting board combine the toasted coconut, peanuts, and toasted japones. Chop until small pieces. Add to the citrus mix and toss to combine. 

Serv immediately. If you are not going to serve right away combine all of the wet ingredients but reserve the coconut and peanut mixture. Don't add until ready to serve. 

Citrus Slicing Tutorial

Step 1: 

Use a serrated knife and slice around the fruit to remove the pith and cut off the back of the membrane. This technique is called Supreming in French culinary traditions. Do this over a bowl to collect the juice. 

Step 2: 

Run the knife down the side of the membrane all the way to the base without cutting through it. This help to remove it while keeping the fruit intact so future segments are easier to remove.  

Step 3: 

Once the knife is slid down one side of the membrane give a push to pry the segment out of the membrane. This leaves you with a wedge of pure citrus fruit. Place in a bowl and continue with the remaining citrus.