Pomelo in Bengali is called Batabi Lebu, and it is often interpreted as Grapefruit in English. It is a pity because Pomelo is quite different, not as sour as grapefruit, and a terrific fruit for salads.

This is a common Bengali use for Pomelo – eating it with chilli, sugar and Indian rock salt (black salt, kala namak, which is strongly aromatic and actually pink in colour – it is different to Himalayan Salt, though). It is the sort of recipe that could also be used with green mango, for example, or other fruits and vegetables, even grapefruit. Interestingly, it is also good with the more mild Jicama (Yam Bean tuber).

Pomelo is a common fruit in Bengal, and comes into its season after the monsoons. It is a winter ritual to eat the citrusy fruit after lunch while soaking in any sun. There is a pink fleshed variety and a yellow fleshed variety. It has a range of different names across India.

Similar recipes include Pomelo Raita, Pomelo, Green Mango and Turkey Berry Salad, and Pomelo and Avocado Salad.

Browse all of our Pomelo dishes and our Pomelo Salads. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.

Bengali Pomelo Salad | Batabi Lebu Makha

Peel the pomelo and remove all of the white pith. Separate the individual segments and remove the membrane around them. I find a small sharp kitchen knife good for this.. Add Indian black salt (or sea salt if you don’t have black salt), sugar and green chilli to taste. Add finely chopped cilantro and mix gently.

Taste and adjust sugar, depending on the sourness of the fruit.

recipe notes and alternatives

Add Indian red chilli powder instead of or as well as the chopped green chillies.

Chopped cucumbers and cubed apples with some chopped nuts make a nice addition.

A few drops of mustard oil can be mixed through, and the salad microwaved briefly. Delicious!

Black pepper can be used instead of chillies and chilli powder.