This Pomelo salad (Sadheko bhogate) is a healthy and delicious recipe from Nepal that is packed with vitamin C and other nutrients. During the cold winter months, there's nothing quite like a spiced citrus salad to brighten your day. It's a special treat that is heavenly and dangerously addictive, providing a burst of freshness that can't be beat. I have fond memories of our neighbours in Kathmandu, who had a pomelo fruit tree and would generously share their huge pomelos with us when they were in season. The pastel pink flesh was a beautiful sight, and my mom would add sugar and spices to create the ultimate refreshing treat.
This refreshing citrus salad is a great way to incorporate more fruits into your diet, and is sure to be a hit with anyone who loves the taste of fresh, sweet and tangy pomelos. Whether you're looking for a light and healthy snack or a tasty side dish, this pomelo salad is sure to satisfy your cravings.
Table of contents
What exactly is Sadheko Bhogate?
Did you know that "bhogate" is the Nepali word for pomelo? You might be wondering what a pomelo is and how it differs from a grapefruit. It's important to note that pomelos and grapefruits are closely related, as grapefruits are actually a hybrid of pomelos and oranges. Both pomelos and grapefruits have a similar aroma and taste, featuring a mix of sweet, citrus, and bitter notes. However, pomelos tend to be sweeter than grapefruits.
How do Nepali people eat Bhogate?
If my Nepali family and friends are feeling too impatient to make the traditional spiced pomelo salad known as sadheko bhogate, we'll often just peel and slice the pomelo and sprinkle it with salt, sugar, and chilli powder for a quick snack. But everyone knows that it's worth the effort to make the full yogurt-based salad, which is a delicious and satisfying treat.
Tips and Pearls
- Always taste the pomelo by itself first to decide how much sugar to add. It is important to adjust the amount of sugar depending on how sweet and sour the pomelo is. If the pomelo is naturally sweet you can add less sugar, if the pomelo is naturally more sour and bitter then add more sugar to taste.
- The pomelo found in Nepal is more sour and bitter. If you want to recreate this authentic taste add a teaspoon on lemon juice to the mix.
Serve with suggestions
Pairs wonderfully with seafood or chicken dishes as a side. Can also be turned into canapé by adding to biscuit bases.
Suggested Alterations for Sadheko Bhogate
Here are some ideas for adding variety to your salad:
- Incorporate other types of citrus fruit, such as oranges, blood oranges, or clementines into the mix.
- Add thin slices of cucumber or melon for a refreshing and sweet twist.
- Instead of sesame seed powder, try adding coarsely ground roasted peanuts or pistachios.
- For a sweet touch, add shredded mango or papaya.
- Stir in some coconut milk for a summery beach flavour.
- Add some protein to the salad by tossing in some cooked shrimp, scallops, or white fish.
- Try using timmur, also known as Himalayan Sichuan peppers, for a unique and spicy flavor.
Make Ahead Instructions
I would suggest to make this fresh before being served as the longer you keep the pomelo out the more bitter it becomes.
Sadheko Bhogate (Spiced Pomelo Salad) साँधेको भोगटे
Equipment
- 1 Pan
- 1 Bowl
Ingredients
Pomelo Mix
- 1 Pomelo
- ½ Pomegranate
- 1 tablespoon Brown Sugar It is important to adjust the amount of sugar depending on how sweet and sour the pomelo is. If the pomelo is naturally sweet you can add less sugar, if the pomelo is naturally more sour and bitter then add more sugar to taste
- ½ teaspoon Salt
- ½ Cup Greek or Sweet Yogurt Some people add more yogurt as they like a more liquid consistency. I prefer mine to be a bit more on the dry side so I only add ½ cup
- 4 sprigs Mint Finely Chopped
Tempered Oil Dressing
- 6 tablespoon Vegetable oil
- 2 clove Garlic crushed
- 1 teaspoon Ginger crushed
- 3 Dried chilly Classically people in Nepal eat this dish with alot of spice! I prefer it with medium level of spice so I've only added 3 chilly. Feel free to add more and eat it the classic Nepali way.
- ½ teaspoon Fenugreek Seeds
- 4 teaspoon Lemon Juice
- 1 teaspoon Chilli Powder
- 3 tablespoon Toasted Sesame Powder
Instructions
- Roast the sesame seeds and grind coarsely
- Make the tempered oil dressing. Heat the vegetable oil in a small pan until it starts smoking slightly. Add the fenugreek seeds and once they are golden brown (Takes around 10-20 seconds) turn off the heat and add dried chilly, ginger and garlic. Add lemon juice, chilli powder and sesame powder then set the dressing aside.
- Peel the pomelo. Cut off the top and bottom of the pomelo, cut the pomelo skin in 4-5 vertical longitudinal lines (only cut the depth of the peel).
- Then peel off each segment. Remove the piff. Pull apart into individual segment (like an orange).
- Then take out the flesh which is the part you want and make sure to remove any seeds from the flesh. Make sure you don't get the white piff or seeds otherwise the salad will become bitter. Break into small chunks. Make sure you taste the pomelo to gauge how sweet or sour it is. You will have to change how much sugar to use depending on how sweet it is.
- To the shredded pomelo add pomegranate, mint, yogurt, tempered oil dressing, brown sugar and salt. Reduce or increase the amount of sugar and salt to taste. Mix well and serve immediately.
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