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Pummelo Sunshine Salad
By Melissa's Corporate Chefs

Pummelo Sunshine Salad


2 tablespoons Pine Nuts
Vegetable Oil for frying
5 pieces Won Ton Wrappers cut into 1/4 inch strips
2 Organic Romaine Lettuce shredded
1 bunch Organic Cilantro chopped
2 cups Pummelo peeled and segmented (approximately 2 cups)
3 Organic Valencia Oranges peeled and segmented (approximately 2 cups)
6 Ojai Pixie Tangerines peeled and segmented (approximately 2 cups)
1/2 cup Organic Pineapple peeled and diced
1/2 Strawberry Papayas peeled and halved sliced into 1/2 inch pieces (other fresh Papayas may be substituted)
2 tablespoons Vinaigrette preferable citrus flavor


Heat oven to 350 degrees. Spread the pine nuts in a shallow baking pan.
Toast, until golden brown, 5 to 8 minutes.
Remove from oven and allow to cool.
In a saucepan, heat the oil until it begins to bubble around edges.
Deep fry the Won Ton Strips until golden brown about 5 minutes.
Remove and drain on paper towels.
In a large bowl, combine the romaine, cilantro, pummelo, orange, tangerine and pineapple.
Arrange papaya around the top of salad.
Drizzle with the pine nuts, won ton strips and vinaigrette.