Fresh Pineapple and Pomelo with Chili Powder and Salt

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Pomelo is the Vietnamese grapefruit that looks like a grapefruit on steroids. When it’s ripe, it can be very sweet, a perfect complement for sweet pineapple. The Vietnamese like to salt (and sometimes add chili to) their sweet tropical fruits. Pineapple and pomelo are no different. A little bit of heat from the chili powder and the right amount of salt make for a popular and refreshing snack.


  • 1 large pomelo, peeled
  • 2 cups sliced or diced fresh or canned pineapple
  • 1 tablespoon chili powder
  • 1 tablespoon salt


    1. Using a sharp knife, cut between the membranes of the pomelo to release the segments.
    2. If using canned pineapple, make sure it is properly drained.
    3. Arrange the pineapple pieces and pomelo segments over a large platter. Sprinkle the chili powder and salt evenly over the fruit. Serve immediately or keep in refrigerator until ready.