Pomelo citrus salad (rujak jeruk bali)

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Pomelo citrus salad (rujak jeruk bali)

This recipe reminds me of when I was younger, and my mother made a little boat from a pomelo skin for me to play with. The flesh of pomelos in Java is usually red or pink, and some of them have distinctive bitter and sour sweet flavour.

Makes 4 large portions
1 pomelo (about 2kg)
1 cucumber
1 sour mango
1 pomegranate
Juice of 2 limes
Coriander leaves and fried peanuts, to serve

For the bumbu rujak dressing
2 red chillies
5 tbsp palm sugar
2 tbsp caster sugar
1 tsp salt
2 tbsp rice wine vinegar
4 tbsp walnut oil
Juice of 1 lime
5 dried shrimp, fried

1 Cut the peel from the pomelo and break up the flesh into large pieces with your fingers. Shred the cucumber and mango in a food processor, or using a sharp knife. Mix with the remaining salad ingredients except for the garnish.

2 For the bumbu rujak, whizz all the ingredients together in the blender or food processor. Toss it through the salad and serve with coriander leaves and fried peanuts.

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