As I made this salad, my own internal voice kept cautioning me. And I kept picking up the pomelo and sniffing it, knowing it was a pomelo, but nervous about the very distinct grapefruit aroma that was coming from the skin. I also checked the medicine basket a few times, just to make sure that there were antihistamines in the house.
I love, love, love grapefruit, but unfortunately, grapefruit does not love me. It’s been a long time, but I still stop and sniff a grapefruit every now and then, look at it longingly and then glumly put it back, knowing I can’t eat it.
The rest of the citrus family loves me, but pomelo, probably a very close cousin to the ruby red grapefruit, has that same, unique smell, which worried me a little. Obviously not enough to find a substitute or to make something else entirely… What was I supposed to do? I had a large, fresh pomelo and beautiful recipe from 101 Cookbooks to follow. It was all happening.
I adore this site by Heidi Swanson. She creates beautiful and wholesome foods and her photographs are striking, comforting and wistful. And I think the premise of her site resonates with most of us: ‘When you own over 100 cookbooks, it is time to stop buying, and start cooking’.
It’s a charming website, and I encourage you all to take a look while I go and help myself to more ponzu-flavoured noodles topped with pomelo, edamame and peanuts.
Pomelo Noodle Salad
- 170g dried somen or soba noodles
- 220g shelled edamame
- 2 big handfuls salad or micro greens
- ½ teaspoon toasted sesame oil
- a few tablespoons of ponzu sauce (to taste)*
- 2/3 cup toasted peanuts
- ½ a medium pomelo (segmented)
- Garlic or chive flowers, or chopped chives to serve (optional)
- Bring a large saucepan of water to a boil, salt well, and cook the noodles as per the package instructions. When the noodles are almost ready, add the edamame, about 2 to 3 minutes.
- Remove from the heat, drain, rinse well with cold water to stop the cooking, and shake off as much residual water as possible.
- Transfer the noodles and edamame to a large serving bowl along with the salad greens. Add the toasted sesame oil and ponzu sauce and toss well to coat. Be generous, but careful with the ponzu sauce as the noodles really absorb the sauce. Finish with the peanuts and pomelo segments.
- Taste, and take a bit of time to really consider if any adjustments should be made – more sauce, more sesame oil, etc. Top with garlic or chive flower, or chopped chives and serve.
Recipe by Heidi Swanson from 101 Cookbooks.
* Ponzu sauce is a citrus-based soy sauce used a lot in Japanese cuisine.