Pumelo Salad

Name: Pumelo Salad
Total time: 30 s
Yield: 10
Ingredients: Granulated sugar 4 tbsp. -- 1.5 oz,Water 2 tbsp. -- 1 fl.oz,Tamarind paste puree or concentrate 4 tsp. -- 1 oz,Maggi Seasoning 2 tbsp. -- 0.75 fl.oz,Grapefruit or large Pumelo 2 each -- 2 lb,Carrot fine julienned 1/2 cup -- 2 oz,Peanuts all types raw dark roasted chopped or crushed divided in half 1/2 cup -- 2.5 oz,Mint fresh 1 cup -- 0.5 oz,Cilantro roughly chopped 1/2 cup -- 0.5 oz

Preparation time
30 min
Difficulty Easy
Number of servings
10

Ingredients

Granulated sugar, 4 tbsp. -- 1.5 oz
Water, 2 tbsp. -- 1 fl.oz
Tamarind paste, puree or concentrate, 4 tsp. -- 1 oz
Maggi Seasoning, 2 tbsp. -- 0.75 fl.oz
Grapefruit, or large Pumelo, 2 each -- 2 lb
Carrot, fine julienned, 1/2 cup -- 2 oz
Peanuts, all types, raw, dark roasted, chopped or crushed, divided in half, 1/2 cup -- 2.5 oz
Mint, fresh, 1 cup -- 0.5 oz
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.

Components

See Related Products

Maggi Seasoning 6 x 27 fluid ounces