Label
All
0
Clear all filters

Pomelo, Watermelon, and Papaya Salad

Rate this recipe

banner
Appears in
Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

  • About

The beauty of this salad is that the ingredients are available both in the Philippines and in the United States. In the Philippines, pakwan [watermelon], suhâ [pomelo], and papaya are eaten at the end of the meal in place of dessert and are seldom used as salad ingredients. To give this salad a flavor that brings you back to the home country, we suggest adding green mango to the mix. Green mango, or manggang hilaw, is a merienda staple classically paired with rock salt or bagoong [fermented

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title