Did you know that the grapefruit lends itself beautifully to a salad? Grapefruit salad can be super refreshing and super delicious, especially if you make it the Thai way. Thai grapefruit salad is beautiful, bursting with sweet and salty and tangy and spicy flavours.
A few days back, a couple of ruby red grapefruit found their way into my shopping bag. I was picking up our weekly quota of vegetables when I spotted these grapefruit that had been imported from South Africa. Now, I don’t usually buy stuff that isn’t local or seasonal in Bangalore, but I made an exception for these – I wanted to introduce the bub to grapefruit, and I wanted to try this fruit out myself. So, in they went.
Sadly, though, none of us liked the slightly bitter aftertaste the fruit has. I didn’t have the heart to throw out good fruit, and this Thai grapefruit salad is what happened to it. Unlike the fruit itself, the salad was hugely loved by everyone at home; it became an instant hit and was gobbled up within minutes of the making. Like I said before, it was bursting with flavours, quite delicious and refreshing. It was a breeze to put together as well!
Now, the husband is asking me to buy more grapefruit just so we can have more of this lovely salad. 😉
When I posted a picture of this salad on my Instagram and Facebook, I had quite a few people DMing me to ask for the recipe. As promised, here is the recipe for all of you guys.
Here is how I made the Thai grapefruit salad.
Ingredients (serves 2-3):
- 1 big ruby red grapefruit
- Juice of 1/2 lemon
- Salt to taste
- 2 tablespoons finely chopped coriander
- 2 tablespoons raw cane sugar
- 1 green chilly
- 2 teaspoons soya sauce or to taste
- 2 teaspoons Sriracha sauce or to taste
- 1/4 cup peanuts
1. Dry roast the peanuts on medium flame till crisp. Ensure that they do not burn. Let them cool down completely.
2. Peel the grapefruit and separate the segments. Remove all seeds, skin and pips. Use your hands to make small bite-sized portions of the flesh. Place these in a mixing bowl.
3. Pulse the roasted peanuts a couple of times in a mixer, a couple of seconds each. You should just coarsely crush the peanuts and not make a fine powder. Add the coarsely crushed peanuts to the mixing bowl.
4. Chop the green chilly very finely, and add to the mixing bowl.
5. To the mixing bowl, add salt to taste, raw cane sugar, finely chopped coriander, lemon juice, soya sauce and Sriracha sauce. Mix well, but gently. Serve immediately.
- If you feel the heat from the Sriracha sauce is enough, skip adding the green chilly.
- I used Sriracha sauce from Thai Heritage to make this salad.
- I used soya sauce from Ching’s to make this Thai grapefruit salad.
- Adjust the quantity of salt, raw cane sugar, lemon juice, soya sauce and Sriracha sauce as per personal taste preferences.
- Honey or jaggery powder can be used in place of raw cane sugar. You can even use brown sugar or powdered white refined sugar.
- You can use a pomelo (chakota), sweet lime (mosambi) or orange in place of the grapefruit.
- Make sure you don’t burn the peanuts while roasting them. Also, they need to be just coarsely crushed and not finely powdered.
- Be careful while adding in the salt. The soya sauce will be quite salty too.
- The chakota or pomelo is also sometimes referred to as Indian grapefruit. I used a ruby red grapefruit imported from South Africa, to make this salad.
Did you like this recipe? Please do let me know in your comments!