Pomelo Salad
A plate of pomelo salad tastes sweet and salty. Tweak the seasonings as you go.
Chef Sabyasachi Gorai's Pomelo Salad recipe

- Thai

Cooking Time

-0 Min

Preparation Time

- 10 Min


  • 2 malta wedges, peeled
  • 1 pomelo, seedless
  • 2 cucumber, chopped
  • 1 tbsp lemon juice
  • 3 bird eye chillies
  • 3 - 4 kafir lime leaves
  • 2 tbsp honey
  • 1 tsp Olive oil
  • ¼ cup peanuts, roasted
  • 1 cup red grapes, Rock salt
  • FOR garnish
  • Mint leaves


  1. 1

    Peel the skins of the Malta and pomelo.
  2. 2

    Remove the seeds from the cucumber and cut it into cubes.
  3. 3

    Squeeze lemon juice into a separate bowl and add rock salt, followed by bird eye chillies and lime leaves.
  4. 4

    Mix well with honey, olive oil and peanuts.
  5. 5

    Keep the cucumber cubes in a separate bowl.
  6. 6

    Remove the seeds from the pomelo and finely chop the Malta and pomelo.
  7. 7

    Add them to the same bowl.
  8. 8

    Add red grapes.
  9. 9

    Mix it with the dressing, already prepared.
  10. 10

    Top the salad again with Chilli-Thai dressing , Garnish the salad with mint leaves.
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Sabyasachi Gorai


Chef Saby, as he is fondly called, is the man behind many of India’s successful restaurants. Chef Sabyasachi Gorai’s focus is on bringing together age-old international influences in India’s syncretic food culture. Gorai is also the President of the Young Chefs Forum, under Worlds Association of Chefs Societies, to groom young chefs.

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