Pummelo Salsa

Pummelo salsa

Pummelo Salsa

Sweet, tangy pummelo has a subtler flavor than its descendant, the grapefruit. That makes it perfect for combining with other tastes and textures in a salsa. Here is a recipe with a couple of variations you can try for variety.
Course Side Dish


  • 1 large pummelo peeled and chopped (see Note)
  • 1/2 cup shallots finely chopped
  • 4 sprigs coriander root finely chopped
  • 2 tablespoons champagne vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon black pepper

Variation #1 – add:

  • 4 passion fruits flesh scooped out
  • 2 tablespoons raspberry vinegar subst for champagne
  • 2 tablespoons red chili flakes

Variation #2 – add:

  • 1 cup avocado diced
  • 1/2 cup sweet red pepper diced
  • 1 lime juice & zest

Variation #3 – add:

  • 1 orange peeled & chopped
  • 1 jalapeno pepper chopped
  • 2 tablespoons fresh basil chopped


  • Combine all the ingredients, mixing well, in a large bowl.
  • You can eat it right away, or cover and keep it in the fridge for up to 5 days.


Note: To get at the fruit, you will need a small, sharp fruit knife. Cut away the thick skin and white pith, as much of it as you can. Then, cut the fruit in half. With the knife, you can cut into the membranes over a bowl to release the flesh and juice.
Keyword Pummelo
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