Pumelo Salad
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Granulated sugar, 4 tbsp. -- 1.5 oz
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Water, 2 tbsp. -- 1 fl.oz
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Tamarind paste, puree or concentrate, 4 tsp. -- 1 oz
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Maggi Seasoning, 2 tbsp. -- 0.75 fl.oz
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Grapefruit, or large Pumelo, 2 each -- 2 lb
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Carrot, fine julienned, 1/2 cup -- 2 oz
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Peanuts, all types, raw, dark roasted, chopped or crushed, divided in half, 1/2 cup -- 2.5 oz
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Mint, fresh, 1 cup -- 0.5 oz
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Cilantro, roughly chopped, 1/2 cup -- 0.5 oz
Preparation
1
To make a dressing, combine sugar, water, tamarind puree and Maggi Seasoning in a sauté or saucepan. Bring to a full boil; cool.
2
Peel off the membranes that encase each segment of the pumelo. Separate the pulp pods into individual or small bunches.
3
Gently combine the pumelo with carrots, half of the peanuts, mint and cilantro. Drizzle with dressing and toss gently.
4
Transfer to a serving bowl. Garnish with remaining peanuts.
5
Serve with fried shrimp chips, served on the side and used to scoop up the salad.
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