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Pomelo Salad

A salad made from pomelo pulp mixed with nuts and served with mayonnaise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pomelo Salad

Ingredients

Directions

Prepare

  1. Cut the pomelo in half and remove the pulp.

  2. Divide the pulp into sections and mix with chopped nuts.

Assemble and serve

  1. Spoon the mixture back into the half skins.

  2. Serve with mayonnaise.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pomelo
Provides the fresh, juicy, slightly bitter citrus flesh that forms the salad base.
Chopped nuts
Add crunch that contrasts with the soft, juicy pomelo segments.
Mayonnaise
Adds richness and fat, mellowing the citrus acidity and bitterness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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