This quantitative study investigated the acceptability of Pomelo (Citrus maxima) juice as a souring agent in salad dressing. Thirty purposively selected evaluators from West Visayas State University–Himamaylan City Campus participated in the sensory evaluation. Salad dressings incorporating pomelo juice were assessed using a 9-point hedonic scale, measuring color, aroma, taste, texture, and overall acceptability. Findings revealed that the salad dressing with pomelo juice was generally acceptable across all attributes. Taste obtained the highest mean score, indicating strong consumer preference, while aroma received the lowest but remained within the acceptable range. Statistical analysis confirmed no significant decline in sensory quality when pomelo juice was used as a souring agent. Results suggest that pomelo juice can be a viable alternative to conventional souring agents, offering a refreshing flavor and natural acidity. The study highlights the potential of utilizing pomelo, a locally available fruit, in creating innovative and health-conscious food products. This provides opportunities for culinary practitioners, food innovators, and local entrepreneurs to promote sustainable ingredient use while enhancing the flavor profile of salad dressings.