Thai Pomelo Salad (Yam Som O) (2024)

Super fresh and full of bright colors, Thai Pomelo Salad (Yam Som O) is a fruit-based salad in a tart, spicy, sweet dressing.

Now that we’ve gotSimple Dressing for Thai Saladson the books, it’s time to use that dressing on a classic Thai salad – Thai Pomelo Salad! Although Yam Som O is a “fruit salad”, erase from your brain all thoughts of a Western-style fruit salad that is made with just fresh fruit (and maybe a squeeze of citrus juice).

In true Thai fashion, this salad has layers of all the classic Thai flavors – sweet, sour, savory, and spicy. But it’s the pomelo that makes this salad special. If you’re not familiar with pomelo, read on for more about this unique fruit that is a bit like a grapefruit but much bigger. Pomelo is naturally sweet and it gives this salad a great texture. The pieces of fresh pomelo pop in your mouth as you eat the salad – giving you a burst of fresh fruit juice along with savory ingredients.

How to Prep Ingredients for Yam Som O

Yam Som O is just a simple salad with all of the ingredients tossed simply together. A few initial steps are required to get those ingredients prepped.

• Simple Thai Dressing – This dressing is just Bird’s eye chili, palm sugar, fresh lime juice, and fish sauce. See this post on Simple Dressing for Thai Salads for all of the details.
• Pomelo – For Yam Som O, use shredded pieces of pomelo. These are best if they are uneven, giving the salad different textures in each bite. See below for everything you need to know about prepping a pomelo.
• Shredded Coconut – Toast shredded, unsweetened coconut in a wok or skillet until deep golden brown. This gives the salad a toasty flavor.

• Peanuts – For texture, use roasted peanuts that have been roughly chopped or ground into uneven pieces in a mortar and pestle.

• Dried Shrimp – For this salad, these tiny dried shrimp can be left whole or ground into a light “fluff” that infuses the salad with flavor. To grind these, pulse them in a coffee / spice grinder until light and fluffy.

• Makrut Lime Leaves and Lemongrass – These are classic Thai ingredients that may require a trip to the international grocery store, depending on where you live. See the Guide to Essential Thai Ingredients for more details. Be sure to slice these very thin because they can be slightly tough if left in large pieces.

• Shallots and Mint – These add a great additional layer of fresh flavor. Thinly slice the shallots. If using small mint leaves, toss them into the salad whole. If the mint leaves are large, tear them up a bit with your hands.

How to Make Thai Pomelo Salad Ahead

Thai Pomelo Salad is great dish to make ahead. Just prep all of the ingredients and store them in their own containers in the fridge. Bring everything out about 30 minutes before serving so that the ingredients come to room temperature. Toss everything together right before serving.

What is Pomelo?

Pomelo is the largest fruit in the citrus family and has a mild, lightly sweet flavor. It is native to Southeast Asia but can be found in other similar tropical and warm climates. It has a thick outer peel and pith. Depending on the variety, the flesh of the fruit can be pale green, yellow, or pink.

Here in Kansas City, our pomelos typically come from California, Florida, or Mexico and are usually yellow on the outside and pink on the inside. I have only ever seen them at the international grocery store. They are in peak season in February.

How to Pick a Good Pomelo

A good pomelo should be free of blemishes and have a smooth, firm skin. Pick the pomelo that is the heaviest for its size as this will be an indication that the pomelo is juicy and has a good amount of liquid inside. Store pomelo like you would other citrus fruit (oranges or grapefruit) – at room temperature for a day or two or in the refrigerator for longer.

Depending on where you live, the first time you ever buy a pomelo might be for making Yam Som O. Don’t be intimidated – just pretend you’re buying a giant orange!

How to Peel a Pomelo

Although pomelo has a similar shape and structure to other citrus fruit, the pith of a pomelo is much thicker and can be harder to work with than other fruits. Here are the steps for peeling a pomelo.

1. To get started, slice off the top and bottom pith (stop right at the top of the flesh) of the pomelo, leaving a flat surface on both sides.
2. Working with one segment at a time, use a sharp knife to slice off all remaining outer pith. It is okay if you slice slightly into the flesh of the fruit, but aim to leave most of the fruit intact.
3. Slice down the center of the pomelo, leaving two even halves.
4. Use your hands to work with each segment at a time, removing and discarding the membrane / pith and reserving the flesh of the fruit.