1 large Pomelit/Oroblanco (a hybrid of Pomelo and Grapefruit – if you cannot get one, use a Pomelo, and add 1 tbsp. freshly-squeezed lemon)
1 cup pomegranate seeds
½ cup chives, chopped (only the green parts)
2 tbsp. vegetable oil
salt for seasoning
Peel and take the Pomelit apart into its individual segments.
Peel each segment, and break the “meat” into 1″ pieces.
Gently stir in the pomegranate seeds and green onions.
Add the oil and season with salt to taste.
Garnish with a few leaves of spearmint.