January 9, 2017


 Asian Citrus Salad is a vibrant platter of tropical citrus fruits. They are packed with vitamin C and very refreshing with every forkful. Drizzled with a local lime, this citrusy salad is pleasing to the palate.

There was one chapter of my life when I did not fancy munching on salads.  Growing up, I was so used to eating some boring vegetable salads but when it comes to fruit salad, that would be a different story.

I love fruit salads my mom would make! She would make Buco Salad and Fruit Salad. The former with coconut slivers and the latter without, but it is filled with fruits and cream, then chilled for hours.

For the past couple of years, I took on the task of preparing our Christmas and New Year’s Eve dishes for Noche Buena and Media Noche respectively. My mom’s Fruit Salad will always be present but I have tweaked it a little. Since she has mild diabetes, we will be making healthier salads after the holidays.

I was eyeing on more healthy salads after the Yuletide feasting. One of the New Year’s Eve traditions in the Philippines is to prepare numerous rounds fruits – some prepare 12, others 13. The round fruits signify money and the numbers 12 or 13 are for good luck. So with all the round fruits available, I knew I will be making another kind or more kinds of fruit salads after the holidays.

I started with this Asian Citrus Salad since I bought several varieties of tropical citrus fruits plus the weather has become colder and this would definitely help fight any virus all-around. In my side of the globe, tropical citrus like Dalandan, Poncan and Suha are abundant this time of the year. I think it’s nature’s way of helping us to strengthen our immune system. 

I can’t find the English version of Dalandan so let me just describe them to you. The rind is usually color green and thin while the pulp is light yellow. The taste is sweet and light. When it becomes too ripe, the skin at the bottom turns slightly yellow. 

Poncan is similar to Naval Oranges but with thinner rind, like Dalandan. The skin and pulp are both orange in color and has a stronger taste than Dalandan. Poncan is usually smaller than Oranges.

Suha or Pomelo is abundant in Davao region. Davao region is located in Mindanao. Davao is a gem with numerous tropical and exotic fruits such as Durian, Mangosteen and Marang to name a few. Pomelo is fibrous and said to aid in weight loss. The outer rind is thin but can be difficult to open plus it has a thick inner soft layer rind before you get to the core. The fruit is sometimes white but I prefer the pink ones. I think the pink ones are always sweeter and more flavorful.

For the dressing, I am using another tropical fruit – Calamansi, also known as Calamondin and Philippine Lime. This small, round-shaped local citrus has many uses. It is delightful when added to marinades for chicken, pork or seafood or as dipping sauce combined with soy sauce. It’s a small fruit but it packs a punch!



3 pcs. Dalandan
3 pcs. Poncan
1 Small Suha or Pomelo
5 pcs. Calamansi (Calamondin or Philippine Lime)
1 Bunch Lettuce
3 to 5 Tbsp. Pure Honey


1)   Open the fruits and discard the inner transparent skin – in an orange this is called pericarp next to the pulp as well as the white veins known in oranges as pith.
2)   For Dalandan, slice in round shapes while for poncan & pomelo in bite size pieces.
3)    Wash lettuce with cold water and shake excess water. Cut into bit size pieces.
4)    In a cup, squeeze Calamansi or Philippine Lime and mix with honey. Add honey slowly and check for desired sweetness. Add more if calamansi is too tart for your taste.
5)   Arrange lettuce on a platter. Add Dalandan, Poncan and Pomelo. Drizzle with Calamansi-Honey mixture.

Enjoy this EASY RECIPE : ASIAN CITRUS SALAD. It’s light, refreshing and packs the needed vitamins to help fight viruses during the cold weather.

Know more about the Durian, King of Fruits here.

Fruit Tips :

Some Dalandan fruits are as big as Poncan or Oranges but sometimes these are too mature and are dry in the inside. I prefer buying the smaller ones, with a thin and green skin – they are fresh and juicier.

I prefer to constantly have Calamansi in the house. To avoid drying, squeeze their juice once you buy them, transfer to an airtight container and store in the chiller. For freshly squeezed, I have not tried storing them at room temperature but I have for store-bought Calamansi puree.

I do not know how to spot a pink Pomelo but one time when I bought at a fruit vendor (not at the supermarket), the vendor slightly cut a thin layer of the skin to show the pink flesh.


If you LOVE food and easy to whip up recipes to cook for your friends and family, looking for delicious food and awesome travel inspirations then follow me at Instagram as I often share easy recipes, food discoveries and stunning travel destinations via @eattoyourheartscontent.

This EASY RECIPE : ASIAN CITRUS SALAD is part of my Monday Madness here at Eat To Your Heart’s Content.

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Pie Rivera is a former food columnist of Republic of 7107 Island Travel Magazine and a freelance food & travel writer for local magazines and online travel communities. She is a TV producer and creative director by day and w
anderlust at heart.

Pie Rivera captured all photos in this site, unless otherwise stated.

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