Idyllic winter: Fruit salad in front, evening sun on the back

Nobab Ametpa: Pomela Salad, a Manipuri recipe

Nobab Ametpa: Pomela Salad, a Manipuri recipe; photo: ©Ingallei

Winter is a time to enjoy the sun and what better way than to enjoy the afternoon with a plate of juicy nobap (pomelo) with the evening sun on your back! Ah yes! Those were idyllic winters spent in the company of friends and family in Manipur.

Pomelo is a citrus fruit readily available in the winter season in Manipur. In the native tongue it is called nobab and is available in two colours – translucent (or white ) and the pink (or red to the native eye). We had two plants in our garden – one of each colour. The fruit is big. An easy way to peel it is to make incision to a depth of about three-fourth of an inch into the fruit and draw slices from the stalk to the head. The incision would cut through the thick cover but would not be enough to cut the inside of the fruit. The next step is to break it open from the head and remove the cover slice by slice.  Make sure to remove the soft white insides of the cover before working on the fruit pulp. It tends to lend a slightly bitter taste.

For the garnish, add salt to taste, roasted chillies (one or two), toasted gram/pea flour and toasted pounded perilla seeds. The last two ingredients can be prepared in advance and stored in bottles. Sugar is optional and I usually avoid it as I have a bias for the sweet taste of the fruits matured on the trees. All you need to do is slightly crush the chillies with salt and toss all the ingredients together.  And it’s ready!

cutting open the pomelo

cutting open the pomelo


shredded pomelo with the garnish: toasted gram/pea flour, toasted & pounded perilla seeds, salt, roasted red chillies



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