Amma’s stay with me has almost come to an end. She will return to base on sunday. for once i am not jealous, because the call of the grand daughter is much stronger than mine! Rachel, someday i hope you will fully acknowledge that your Daadi is cuckoo for you dearie…. all she can talk of is you and of you….and that’s something that amuses and (ok i will admit) tires me too sometimes! i guess the joy of having a grandchild is something only a grandparent knows and i hope it is vice versa. i grew up not having or knowing my grandparents. the only memory i have, is of my paternal grand mother and distant and cantankerous are the words which described her the best….
anyways… i digress… what has any of this got to do with a salad? when amma came here 10 days ago, she brought with her a large citrus fruit called pomelo. it is the largest citrus fruits available. She didn’t quite know how we’d use it but brought it in her baggage anyways. the really thick and fleshy rind was peeled away to reveal a soft pink coloured flesh. it was quite tart and had a slight bitterness as an aftertaste and i wondered if i could make marmalade out of it. One of the easiest ways i find to use sweet limes/ oranges etc which are too tart to be eaten as fruit, is to add them to a salad and that’s what i did with a few sections of the pomelo. i still have half of the fruit sitting in the fridge. For now, i leave you with this refreshingly crunchy salad.
Pomelo Salad (serves 3)
All the vegetables I used were chilled before chopping
2/3 cup cubed red and yellow capsicum
2/3 cup peeled, deseeded and diced cucumber
2/3 cup halved cherry tomatoes (use any other tomato on hand)
1/2 cup pomelo segments, seperated
for the dressing
2 Tblsp extra virgin olive oil
1 Tbslp fresh lemon / lime juice
salt and pepper to taste
2-3 Tblsp finely chopped coriander
In a large bowl, whisk together the dressing ingredients. Add all the vegetables for the salad and toss well till the chunks are well coated. Serve immediately.