Pomelo Fruit Salad

Adapted from foodnetwork.com

Brighten up your day with this refreshing pomelo and kiwi salad! It combines the tart sweetness of pomelo with the tang of kiwi, and topping it off with crunchy roasted cashews adds a fun textural contrast. Eat a scoop of this salad as a healthy snack or make it as a vibrant side dish.

INGREDIENTS

• 2 pomelos
• 2 kiwis, peeled and sliced
• 2/3 cup roasted cashews
• 2 tablespoons honey
• 1 tablespoon lime juice
• 2 tablespoons fresh mint leaves, for garnish
• 1 teaspoon lime zest, for garnish

PREPARATION

1. Prepare the Pomelos: Peel the pomelos, carefully removing any excess white pith. Separate the segments and chop them into 1-inch chunks.
2. Combine Ingredients: In a medium serving bowl, combine the pomelo chunks, sliced kiwi, and roasted cashews, then set aside.
3. Make the Dressing: In a small bowl, warm the honey in the microwave for about 10 seconds to soften it. Add the lime juice to the honey and stir until well combined.
4. Dress the Salad: Drizzle the honey-lime mixture over the fruit and nuts, tossing gently to coat evenly.
5. Add Garnish: Garnish the salad with fresh mint leaves and a sprinkle of lime zest.
6. Refrigerate and Serve: Refrigerate the salad until you’re ready to serve, allowing the flavors to meld.
   

Serves 4. Prep time, 10–15 minutes.

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FAQs

1. What can I use if I don’t have pomelos?
   You can substitute grapefruits for pomelos. Both fruits share a similar tart and tangy flavor profile, though grapefruits are slightly more bitter.
   
2. Can I make this salad ahead of time?
   Yes, you can prepare this salad a few hours in advance. Keep it refrigerated to let the flavors meld together, but add the cashews just before serving to maintain their crunch.
   
3. Is this salad suitable for vegans?
   You can easily make this salad vegan-friendly by substituting the honey with a plant-based alternative like agave nectar or maple syrup.