Pummelo Radish Salad Recipe

Quick Recipe Facts

Best with Sunkist® Lemons, Oranges, Pummelos
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More Information

This Pummelo Radish Salad adds crunch and a citrus punch with unusual ingredients. Turn this salad into dinner by topping it with sautéed shrimp like our Shrimp Pacifica recipe (Recipe link provided below).


  • 1/4 cup pinenuts
  • 1 Sunkist® pummelo, peeled and segmented
  • 2 1/2 cups packed baby spinach
  • 3 red radishes, trimmed and thinly sliced
  • 1 8 oz. can sliced water chestnuts, drained
  • 1/2 cup thinly sliced red onion
  • 2 Tbsp. crystallized ginger

  • Dressing:
  • 1/4 cup vegetable oil
  • 1/4 cup Sunkist® fresh lemon juice
  • 2 Tbsp. Sunkist® fresh orange juice
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 3/4 tsp. chili garlic sauce

Instructions: (Makes 4 servings)

  • In a small bowl combine dressing ingredients, whisk to combine, set aside.
  • Place pinenuts ia a small frying pan over medium heat, cook shaking pan frequently until lightly browned (3 to 4 minutes).
  • Segment pummelo by cutting away the thick peel and white pith, cut and lift out fruit segments. In a large bowl, combine pummelo segments, spinich, radishes, water chestnuts, onion, crystallized ginger and pinenuts. Pour dressing over salad and toss.

    Shrimp Pacifica

Recipe courtesy of Chef Martin Yan