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Pomelo, mint, and honey – simple but craveable. Perfect for a dessert, breakfast or a mid-day snack, this refreshing salad is packed full of nutrients and takes almost no time to prepare.
A pomelo (also spelled pummelo) is a citrus very similar to a grapefruit. The difference is that a pomelo is sweeter and lacks the bitter flavors that can be found in a grapefruit. Don’t be deceived by their volleyball size; pomelos have an extremely thick skin and produce about as much fruit as a softball-sized grapefruit.
Pomelos, very rich in vitamin C and potassium, are in season for only a short time – from January to February. So act soon!
- 1 pomelo sectioned and cut into bite-sized pieces
- 2 T chopped fresh mint
- 1 T honey local and wild is always best
Sectioning a pomelo:
- Cut the top and bottom of the pomelo off (the part where the stem connected) to where you can see the fruit so that it will stand on one end.
- Start slicing the skin off the fruit off moving from the top cut to the bottom. Try to leave as much of the fruit as possible but be sure to take the rind off.
- Slide your knife into each segment of fruit avoiding the connecting membrane – this will create wedges of fruit.
- Cut the pomelo pieces into bite sized pieces and add to a bowl.
- Chop your mint and stir with the pomelo and honey.
- Serve and enjoy!
- [This dish can be made in advance and will keep in the refrigerator for a few days.]