Pomelo Salad

4.65 from 17 votes
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Simple Pomelo Salad with shrimp is both zesty and delicious. Whether you're in the mood for the sweet and tangy Vietnamese version or the bold, spicy Thai style Yam Som-O, this citrusy pomelo salad recipe is a perfect choice!

Pomelo salad served on a plate.
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What Is Pomelo

Pomelo is a big, citrus fruit from Southeast Asia that looks like a giant grapefruit. It has a thick, green or yellow skin and juicy, sweet-tart flesh inside.

Pomelos are known for their mild, sweet flavor that’s less bitter than grapefruits. The fruit is often eaten fresh, used in salads like healthy Pomelo Salad, in dessert such as Mango Pomelo Sago, or incorporated into various dishes for its refreshing taste and texture. It’s also rich in vitamin C, fiber, and antioxidants.

Choose a pomelo that feels heavy for its size and has a firm, slightly springy texture. The skin should be smooth and free of blemishes, with a fragrant citrus aroma.

Fresh pomelo fruit on a plate.

Sidenote: To peel a pomelo, cut off the top and bottom first. Then, slice off the thick outer rind in sections, and remove the white pith. Break the fruit into segments and separate the flesh into chunky pieces, as pictured above.


Thai Pomelo Salad Vs. Vietnamese Pomelo Salad

Shrimp pomelo salad served in a bowl.

In Thailand, the salad is called Yam Som-O, yam means salad, and som-o is the pomelo fruit. Vietnamese pomelo salad is called Gỏi Bưởi. Both use the pomelo fruit and very similar in the flavors and ingredients.

Thai Pomelo Salad is known for its bold and spicy flavors with a more complex dressing that highlights the Thai approach to balancing sweet, sour, salty, and spicy elements. The dressing includes Thai chilies for heat, and toasted coconut is used in the recipe.

Vietnamese Pomelo Salad is often made with a combination of pork and shrimp, with a dressing that is a balance of sweet, tangy, and salty. The emphasis is on the fresh herbs such as mint leave and cilantro leaves and a lighter dressing.

Both salads are refreshing and highlight the versatility of the pomelo fruit, but they offer different taste experiences based on their regional ingredients and flavor profiles.


Why You’ll Love Pomelo Salad

You’ll love pomelo salad for its refreshing, vibrant flavor and the fruity burst of freshness in every bite. It’s absolutely delicious, just like Thai cucumber salad.

  • Unique flavor: It combines sweet, tangy, and spicy flavors that are truly different from your usual salads.
  • Great texture: The mix of juicy pomelo, crunchy French bean, crispy shallot crisps and nuts makes each bite exciting.
  • Taste of Thailand: You don’t have to travel to Southeast Asia to taste it, making it at home brings a tropical touch to your dining table.
  • Customizable taste: You can adjust the saltiness, sweetness, and spiciness to match your taste perfectly.
  • Make a statement: Impress your friends with your culinary repertoire by serving them a delicious pomelo salad!

Ingredients

Pomelo salad ingredients.

My simple Pomelo Salad is inspired by the ones I enjoyed on a beach in Pattaya, Thailand. I love its clean, vibrant, and citrusy taste—refreshingly bright with just a hint of heat from the chilies, and perfectly balanced with sweet, sour, salty, and spicy notes. Here are the list of ingredients:

  • Pomelo
  • Poached shrimp
  • Toasted coconut – Dry-toast the desiccated coconut flakes in a skillet over medium-low heat until they turn light brown. Be sure to stir frequently to prevent burning, as the flakes can burn quickly.
  • French beans
  • Thai chilies and red chilies
  • Roasted cashew nuts or peanuts
  • Fish sauce
  • Lime juice
  • Sugar
  • Fried shallots

Recipe Variation: To make Vietnamese style Pomelo salad, take out French beans from the ingredients. Add chopped mint leaves and cilantro leaves to the salad, also opt out chilies from the salad dressing.


How To Make Thai Pomelo Salad

In Thailand, this salad is served mostly at sit-down type of restaurants; it is not a common street food like Pad Thai or Green Papaya Salad (Som Tam). Though hugely popular in Thailand, it is rarely found on the menus of Thai restaurants outside the kingdom. This makes it all the more reason to learn how to make this unique and delicious salad at home.

Small pomelo fruit segments in a bowl, ready for pomelo salad dressing.

Step 1: Gently break the pomelo segments into small pieces and set them aside.

Pomelo salad dressing.

Step 2: Make the Pomelo Salad dressing by mixing the fish sauce, lime juice, sugar, Thai chilies, and red chilies in a small bowl. Stir well to combine and set aside.

Step 3: Add the shrimp, French beans, cashew nuts, and dressing to the pomelo, and stir well to combine.

Authentic Thai pomelo salad with shrimp in a bowl.

Step 4: Top with toasted coconut and fried shallots, then serve immediately.

Sidenote: Like most traditional Thai salads, this dish should be eaten immediately after it’s tossed. That’s when the flavors reach their peak before quickly declining.


Helpful Tips

Thai pomelo salad or yam som-o with shrimp and dressing.

Here are some helpful kitchen tips for first-time cooks making pomelo salad:

  • Use fresh ingredients: Choose ripe pomelo, fresh shrimp, and crisp French beans for the best flavor. Ensure the roasted cashew nuts or peanuts are fresh and not rancid.
  • Poaching shrimp: The best way to poach shrimp is in simmering, not boiling, water. The temperature should be between 160° and 180°F (71–82°C). Be sure not to overcook the shrimp.
  • Adjust dressing to taste: Balance the flavors by adjusting the sweetness, sourness, and spice in the dressing to your preference. If the pomelo is tart and bitter, add more sugar to the dressing.
  • Careful substitutions: Avoid substituting lemon juice for lime juice, soy sauce for fish sauce, or sweet coconut flakes for plain desiccated coconut.
  • Properly peeled pomelo: Cut off the rind and remove any pith before breaking the fruit into bite-sized pieces. For convenience, you can buy pre-peeled pomelo at the market.

Frequently Asked Questions

Can I use grapefruit as a substitute for pomelo?

Yes, you can use grapefruit segments. Blot grapefruit dry with paper towels to remove as much juice as possible. (Grapefruit releases a lot of juice and you don’t want your salad swimming in liquid.) Navel orange segments can also be used as a substitute.

Where can I find pomelo in the United States?

You can find pomelo in Hispanic, Southeast Asian (Thai, Vietnamese) or Chinese food stores. You can also find pomelo at Whole Foods Market, in their produce section. Availability might vary based on location and season.

Can I make this salad in advance?

I don’t recommend making the salad in advance. It tastes best when all the components are prepared just before tossing and serving.

Can I refrigerate the leftover?

The salad doesn’t keep well and should not be refrigerated or reheated, as it will lose its texture and flavor.

How many calories per serving?

This salad recipe is only 175 calories per serving.

Pomelo salad on a spoon.

What To Serve With Pomelo Salad

For a wholesome homemade Thai meal, I recommend pairing the salad with the following Thai recipes.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


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4.65 from 17 votes

Pomelo Salad

Simple Pomelo Salad with shrimp is both zesty and delicious. Whether you're in the mood for the sweet and tangy Vietnamese version or the bold, spicy Thai style Yam Som-O, this citrusy pomelo salad recipe is a perfect choice!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
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Ingredients  

  • 10 oz (280g) pomelo, peeled and separated into tiny segments
  • 2 oz (60g) medium-sized shrimp, 4 shrimps, peeled, deveined, and poached
  • 25 oz green beans, cut into small pieces
  • 2 tablespoons roasted cashew nuts or peanuts, roughly chopped
  • 2 tablespoons desiccated coconut flakes, unsweetened, toasted
  • 2 tablespoons fried shallot crisps
  • Thai basil, for garnishing, optional

Pomelo Salad Dressing:

  • 2 tablespoons fish sauce
  • 1 lime, extract the juice
  • 2 tablespoons sugar
  • 1-2 Thai chilies, finely chopped
  • 1 red chili, finely chopped

Instructions 

  • Gently break the pomelo segments into small pieces and set them aside.
  • Make the Pomelo Salad Dressing by mixing the fish sauce, lime juice, sugar, Thai chilies, and red chilies in a small bowl. Stir well to combine and set aside.
  • Add the shrimp, French beans, cashew nuts, and dressing to the pomelo, and stir well to combine.
  • Top with toasted coconut and fried shallots, then serve immediately.

Video

Notes

  • Dry-toast the desiccated coconut flakes in a skillet over medium-low heat until they turn light brown. Be sure to stir frequently to prevent burning, as the flakes can burn quickly.
  • Use fresh ingredients: Choose ripe pomelo, fresh shrimp, and crisp French beans for the best flavor. Ensure the roasted cashew nuts or peanuts are fresh and not rancid.
  • Poaching shrimp: The best way to poach shrimp is in simmering, not boiling. The water should be at the temperature of 160° and 180°F (71–82°C). Be sure to not overcook the shrimp.
  • Adjust dressing to taste: Balance the flavors by adjusting the sweetness, sourness, and spice in the dressing to your preference. If you have a tart and bitter tasting pomelo, add more sugar to the dressing.
  • Careful substitute: Do not substitute lemon juice for lime juice, soy sauce for fish sauce, or sweet coconut flakes for plain desiccated coconut.
  • Properly peeled pomelo: Cut off the rind and remove any pith before breaking the fruit into bite-sized pieces. For convenience, you can buy pre-peeled pomelo in the market.

Nutrition

Serving: 3people, Calories: 175kcal, Carbohydrates: 31g, Protein: 8g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 23mg, Sodium: 738mg, Potassium: 701mg, Fiber: 7g, Sugar: 14g, Vitamin A: 1354IU, Vitamin C: 88mg, Calcium: 93mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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8 Comments

  1. J says:

    can i add mung bean sprouts to this salad?

    1. Admin says:

      You could try.

  2. hey says:

    5 stars
    Willie G youllied

    Hmm it seems like your blog ate my first comment (it was super long) so
    I guess I’ll just sum it up what I wrote and
    say, I’m thoroughly enjoying your blog. I too am an aspiring blog writer but I’m still new
    to the whole thing. Do you have any helpful hints for novice blog writers?
    I’d really appreciate it.

  3. Anjap says:

    5 stars
    Made this today! Sensational! Many thanks for sharing such a delicious recipe.

    1. Rasa Malaysia says:

      Thanks for trying this Thai Pomelo Salad recipe.

    2. Anjap says:

      Iโ€™m going to be making this for our New Yearโ€™s Eve dinner. I donโ€™t make it often, but it always wows our friends and family with its fabulous taste!

      1. Rasa Malaysia says:

        Awesome! Happy cooking.

  4. Terry Lim Diefenbach says:

    5 stars
    Thanks for posting. I had pomelo salad for the first time recently in a southern Thai restaurant and it’s great to have your recipe as a guide for home replication. It is pomelo season here!