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This simple summer salad is the perfect accompaniment for our 2006 Sauvignon Blanc. Enjoy!
The Pomelo is native to Southeast Asia, primarily Malaysia where is still grows abundantly. It is also cultivated in California and Isarael. It's pulp color ranges between clear pale yellow to coral-pink and tastes like a sweet, mild grapefruit. It is the largest citrus fruit, growing as large as 1 foot in diameter and 25 lbs. The rind is very thick but soft and easy to peel away.
The grapefruit is a hybrid between the pomelo and the orange. The tangelo is a hybrid between the pomelo and the tangerine.
Pomelos are regularly found in Hispanic and Asian markets (try your regional Chinatown) and quite possibly in your neighborhood specialty produce store when in season. If you cannot find Pomelos in your area, sweet ruby red grapefruits are a great alternative.
This recipe serves four as a starter and two as an entree
2 Medium Pomelos, peeled and sectioned*
1 cup raw Macademia nuts, lightly crushed then toasted
6 oz Asiago cheese, shaved
1 Avocado, sliced
Arugula (enough for 4pp)
2-3 tbsp Extra Virgin Olive Oil
Salt/Pepper to taste
*Sectioning Pomelos is a cinch as the rind comes away pretty easily ~ Also save the juice while sectioning as you will need this for the dressing... if it is not juicy enough, use grapefruit juice
Dressing: Add leftover pomelo juice (about 2 tbsp) from sectioning in a bowl and whisk in Olive Oil. Salt/pepper to taste
Presentation: Dress Arugula with above. Place pomelo pieces around edges and 3-4 avocado slices on top. Sprinkle with macademia nuts and finish with shaved Asiago.