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Pomelo and Mint Salad
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5 from 1 vote

Pomelo and Mint Salad

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.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 2 servings
Author: Cassy

Ingredients

  • 1 pomelo sectioned and cut into bite-sized pieces
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon honey local and wild is always best

Instructions

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!

Notes

This dish can be made in advance and will keep in the refrigerator for a few days.

Nutrition

Calories: 151kcal | Carbohydrates: 39g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 692mg | Fiber: 3g | Sugar: 9g | Vitamin A: 237IU | Vitamin C: 187mg | Calcium: 25mg | Iron: 1mg