A quick and simple grapefruit salad, perfect for a light refreshing lunch or snack!

Serve by itself or even with your favorite rice and curry combo. I like to have it more like a fruit salad by itself.

Jambura actually translates to both Pomelo and Grapefruit

Both of which can be used in this recipe. Pomelo is the largest citrus fruit, and grapefruit is a hybrid, resulting from crossing a sweet orange with a pomelo. Pomelos are pale, a little sweeter, and milder. You can use whichever you prefer

Other flavors to try:

You can add a combination of any of these ingredients to your bhorta, the one I’m using is my personal favorite as it still tastes like a fruit salad.

This recipe – roasted chili flakes, Himalayan pink salt, sugar

Other options/add ons: green chili slices, cilantro, mustard oil, roasted garlic, red chili powder, kasundi.

You can watch the full process in this video!

INGREDIENTS  

• 1 grapefruit (preferably sweet)
• 1 tsp red chili flakes (toasted)
• 3/4 tsp himalayan pink salt (or to taste)
• 1/4-2 tsp sugar (depending on how tart your grapefruit is)

INSTRUCTIONS 

Cut some heavy slits along the edges of your grapefruit, then pull off the skin in sections.

Break off the grapefruit sections, then separate the insides from the whites and put them in the bowl. The white parts are bitter so make sure to not put any in your bowl.

Toast your chili flakes on medium heat for a bit until they get nice and aromatic. Then add that into your bowl.

Sprinkle on some Himalayan pink salt (bit lobon) and some sugar (depending on how tart your grapefruit is)

Mix everything together gently. Taste and adjust seasoning. And serve fresh!