My grapefruit tree seems to have got itself extremely confused about the seasons this year, so surprised me with five fruits ripe in August. The usual season for ripe fruit is late December to March or April. So to celebrate this unexpected bounty I remembered this spicy salad that I had in Thailand many years ago.
As with most salads a little variation can be made without losing the essentials of what makes the salad successful. For this one the essentials are, of course the grapefruit, peanuts, fresh coriander, coconut slivers and the dressing. I’ve used as well on this occasion some alfalfa sprouts and watercress.
For two portions
1 grapefruit – either pink or yellow fleshed
30 grams dry roasted peanuts
piece fresh coconut roughly 4 x 4 cm – peeled and sliced into slivers
small bunch of fresh coriander leaves
small bunch of watercress leaves
alfalfa or other small sprouting seeds – fenugreek are very tasty
For the dressing
2 tablespoons fresh lime juice
1 tablespoon Nam Pla fish sauce
1 tablespoon agave syrup / honey
1 finely chopped green Thai chilli
Cut the grapefruit in half and then cut away the skin and pith. Cut in half and then into thin slices.
Put into your salad bowl with the rest of the salad ingredients.
Mix the dressing ingredients together and pour over the salad. Mix well.
I served my salad with a Prawn Green Curry, steamed broccoli and black rice.