Pink Grapefruit Salad with Toasted Coconut & Fresh Mint


  • 6 tablespoons dried coconut, shredded, sweetened or not
  • 4 tablespoons fresh lime juice
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • 4 cups pink grapefruit, bite size chunks (or pomelo)
  • 1 cup fresh mint, coarsely chopped
  • 4 tablespoons dried shrimp, coarsely chopped (or peanuts)
  • 2 tablespoons shallot, coarsely chopped
  • 4 teaspoons hot green chile, finely chopped
  • Bibb lettuce leaves


  • Toast the coconut in small dry skillet over medium high heat for 3-4 minutes. Toss and cook until a rich, soft brown. Turn out onto a plate to cool.
  • Combinelime juice, fish sauce and sugar in medium bowl and stir well to dissolve sugar and form a smooth sauce. Add the grapefruit, mint, coconut, dried shrimp, shallot and chile. Toss gently. Transfer to platter with lettuce leave and serve at room temperature.


  • Source:
  • "Quick & Easy Thai"
  • SOURCE: Adapted from Nancie McDermott

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Old Comments

Betsy Speare
posted about 12 years ago
I HIGHLY recommend this one - so delicious!! we made it for our monthly competitive dinner with Andy's family and one quote from Krissa was "this is the best one yet.."