Pomelos show up in the supermarkets this time of year and every now and then I will purchase one. I decided to use this one in a salad.
I had only two ingredients in mind for the salad when I began preparing it: pomelo and some figs which had been soaking in coconut rum for at least a year and maybe two. From there the salad evolved, added ingredient by added ingredient.
The third ingredient I decided on was a Cara Cara orange, which is a delicious orange that is a dark orange color on the inside. They too are only in stores briefly this time of year.
Then I remembered a gift from my daughter of dried mulberries which she had purchased from a Lebanese store.
Roasted and salted pistachios seemed a logical ingredient to add crunch to the salad.
Regular visitors to my blog won’t be surprised at the inclusion of jalapeño in the salad.
A few slivers of Castelvetrano green olives seemed like a good idea, as did homemade pomegranate molasses for a dressing.
This may seem like an odd combination of ingredients, but it was as delicious a salad as I have ever had.