Slice a circular patch off the top of the pomelo or grapefruit, about 2 cm (¾ inch) deep (roughly the thickness of the skin). Next, score six deep lines from top to bottom, dividing the skin into six segments. Peel away each piece of skin. Remove any remaining pith and separate the segments of the fruit. Halve each segment.
Place all of the ingredients in a bowl and mix thoroughly, before serving.