This salad is simply so refreshing and vibrant! I love keeping it light on the dressing to bring out the sweet, sour, and salty notes of the seasonings. Get the best of pomelos and pomegranates while they are in season— these fruits can be found in most grocery stores or Asian markets. The perfect salad to add a pop of color to your Thanksgiving dinner!


1 Pomelo

1 Pomegranate

1/2 tablespoon Brown Sugar or Jaggery

1 fresh Thai Red Chili or 1/2 tablespoon Thai Chili Powder

1 teaspoon of Kaffir Lime Juice or Lemon Juice

1/2 tablespoon Sea Salt

3/4 cup Toasted Shredded Coconut

3/4 cup Roasted Peanuts

Cilantro or Mint Leaves for garnishing


Step 1

To peel and remove the white pith from the pomelo, tear the membrane off and pull segments into large pieces. Transfer to a medium-sized salad bowl as you go. Add pomegranate seeds.

Step 2

Add fresh Thai chili or chili powder, lemon juice, sugar, or grated jaggery and salt to the salad mix. Mix all the ingredients gently with the fork.

Step 3

Refrigerate 20 minutes for the seasoning to seep into the fruit.  Add coconut and peanuts and toss it again. Top with cilantro or mint leaves before serving.

Makes 6 servings.