This easy Thai pomelo salad recipe is ready in 30 minutes, with juicy fruit chunks tossed in the most delicious sweet, spicy, and zesty dressing. My version of yum som-o is healthy, naturally gluten-free, and made with traditional ingredients for authentic flavor.
Pomelo salad is a Thai dish made with pomelo fruit, peanuts, chili paste, palm sugar, and lime juice. The citrus gives it a slightly crunchy texture, with a sweet and tangy flavor that pairs perfectly with the spicy, zesty dressing.
About this Thai fruit salad
This is one of my favorite low-carb Thai fruit salads for summer, together with mango salad and papaya salad.
It belongs to the “ahaan boran” category, which means ancient food. It’s something that’s been around for generations, passed down through generations without changing much.
This version is almost exactly how my grandmother makes it, and I just know you’ll love it as much as we do. You can serve it by itself or alongside other Thai food — either way, it always works.
What makes this version special is the dry-roasted peanuts and roasted coconut. We also add fried garlic and fried shallots, something you definitely shouldn’t skip. It’s one of those little touches that really sets this recipe apart from others!
Ingredient notes and substitutes
Here are some ingredient tips and step-by-step photos to guide you, or feel free to jump straight to the printable recipe card at the bottom if you’re ready to begin!
- Pomelo fruit (1 lb) – Pick a ripe pomelo with plump, juicy flesh.
- Thai chili paste (1 tbsp) – Nam prik pao adds spice and extra flavor. Use my homemade version for the best flavor, or store-bought as an alternative.
- Chilies (2) – Add as much or as little as you like for spicy pomelo salad.
- Fresh lime juice (1 tbsp) – Taste the dressing before adding if your pomelo is already very tart.
- Palm sugar (1 tbsp)
- Salt (1 tsp)
- Shredded coconut (2 tbsp) – You can find this at Asian grocery stores or Amazon.
- Peanuts (1/4 cup)
- Garlic (4 cloves)
- Shallot (1)
- Kaffir lime leaves (3) – These aromatic leaves bring a strong citrus fragrance; they’re also called makrut lime leaves.
- Dried mini shrimp (optional) – In Thailand, yum som o often includes dried shrimp. Add to taste or skip it to keep the salad vegan.
How to make pomelo salad
Step 1: Peel the pomelo, removing all the thick skin and white pith. (You can follow my step-by-step guide on how to peel a pomelo if you need help!)
Step 2: Heat a wok or skillet over medium heat. Add the shredded coconut and toast it until golden brown and fragrant. Set aside.
Step 3: In the same pan, roast the peanuts until lightly golden and aromatic. Set aside to cool.
Step 4: Slice the shallots and garlic into thin pieces. Fry the shallots first until golden, then do the same with the garlic. Drain on paper towels to keep them crispy.
Step 5: In a large mixing bowl, stir together the Thai chili paste, fresh lime juice, salt, and palm sugar until the sugar is completely dissolved. If you have a mixing glove, you can knead the mixture gently by hand for even better flavor blending.
Step 6 : Add the pomelo chunks to the dressing and gently toss until everything is well coated.
Step 7: Toss in the roasted peanuts, toasted coconut, fried shallots, fried garlic, sliced kaffir lime leaves, and chilies. Give it a final gentle mix and serve right away while everything is fresh and crunchy!
Optionally, garnish with fresh herbs like mint, cilantro, or green onions.
Frequently asked questions
Can I make this ahead of time?
Yes, this salad is perfect for making in advance. Simply toss the ingredients together and store it in your fridge until you’re ready to consume.
Where to find pomelo?
You can find pomelo at Asian grocery stores, farmers markets, or large supermarkets during winter and early spring. Look in the tropical fruits section near mangoes and papayas. Some stores also sell it pre-peeled and packed for convenience.
Can I use other fruits?
You can substitute pomelo with grapefruit or oranges if needed. Grapefruit is more tart and less sweet, so you may need to add extra palm sugar. Oranges are sweeter and softer, changing the texture but still giving a refreshing result.
More Thai yum salads to try
Let me know if you try this spicy Thai pomelo salad recipe! I can’t wait to hear what you think — leave a comment or rating below if you try it! Follow me on Facebook, Instagram, and Pinterest.
Easy Thai Pomelo Salad Recipe (Yum Som-O)
Equipment
- Cutting board and sharp knife
- Wok and skillet for toasting coconut and peanuts
- Mixing bowl
Ingredients
- 1 lb pomelo fruit
- 1 tablespoon chili paste
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1 tablespoon palm sugar
- 1/4 cup peanuts
- 2 tbsp shredded coconut
- 1 medium shallot, thin slices
- 4 cloves of garlic, minced
- 3 kaffir lime leaves, thin strips
- 2 chilies, chopped, to taste
Instructions
- Peel the pomelo and separate the flesh into bite-sized chunks. Set aside.
- In a dry wok or skillet over medium heat, toast the shredded coconut until golden and fragrant. Set aside.
- Using the same pan, dry roast the peanuts until lightly golden. Set aside.
- In a little oil, fry the shallots first until golden and crispy. Remove and drain, then repeat with the garlic.
- In a large mixing bowl, combine the chili paste, fresh lime juice, salt, and palm sugar. Stir well until the sugar dissolves.
- Add the pomelo chunks to the dressing and gently toss until everything is evenly coated.
- Sprinkle in the roasted coconut, roasted peanuts, fried shallots, fried garlic, kaffir lime leaves, and chilies. Toss lightly to combine. Serve fresh, and enjoy the crunchy, zesty flavors!
Notes
- Use the nutrition card in this recipe as a guideline.
- Bird's eye chilies or jinda chilies add a lot of heat with just 1 or 2 chilies, so use with caution.
Fresh, sour, savory, sweet, spicy!!!! So amazing!
Thank you!!