Pomelo & Prawn Salad

One of our favorite things about winter in the region is always pomelo, but all good things must come to an end. Like us, are you a pomelo lover too or do you have a different favorite winter fruit? 

Therefore, before we say our final goodbyes for the season, we are paying tribute to pomelo by sharing a pomelo and prawn salad recipe.

With the end of the winter season, we can begin to look forward to regional stone fruits including cherries, nectarines, peaches, and apricots. However, this year we’ll have to be a little more patient than usual as the cold weathers and rains have been put us a little behind schedule. As always, you can be sure we’ll be at the fruit market tasting and trying until we find the perfect stone fruit to serve you.

For now, enjoy the last of the delicious pomelo with this pomelo & prawn salad! And just in case pomelo is not your favorite fruit… check out this recipe for a pomegranate and quinoa salad instead.

Pomelo & Prawn Salad

(makes a salad for two people)

30 minutes


For the salad
  • 1 medium carrot
  • 1 medium cucumber
  • Pomelo from the Fruitful Day Box
  • 8 prawns
  • 1 handful of hazelnuts
  • ¼ tsp smoked paprika powder
  • ¼ tsp salt
  • 1 large thumb of ginger
  • 1 handful of coriander leaves
  • 1 handful of basil leaves
  • 1 small chili
  • 3 cloves of garlic
  • Edible flowers (for garnish)
  • 8 prawns (cleaned and de-veined)
  • 1 tbsp coconut oil
For the dressing
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • 2 tbsp tamari
  • 1 tbsp sesame oil
  • 3 tbsp olive oil



  1. Preheat oven to 180 degrees C.
  2. Roast hazelnuts with salt and paprika for 5 – 7 minutes or until browned. Set aside.
  3. Put a skillet on medium heat, add coconut oil, then sauté the prawns on both sides for 5-8 minutes. Set aside.
  4. Combine all dressing ingredients.
  5. Pick the leaves off the bunch of coriander and set aside. Finely dice the stems.
  6. Finely dice the ginger (it should come to 2 tbsp), garlic and chili.
  7. Saute the coriander stems, ginger, garlic and chili on medium heat until slightly browned.
  8. Add the sautéed vegetables to the dressing mixture. Set aside.
  9. Peel carrot and then continue to peel the entire carrot to form carrot ribbons. Set aside.
  10. Make cucumber ribbons in the same way as the carrot ribbons. Set aside.
  11. Combine carrot ribbons, cucumber ribbons, coriander leaves, basil leaves, pomelo, prawns and hazelnuts in a bowl.
  12. Pour dressing over the salad and then garnish with edible flowers.