Pomelo Green Beans Recipe

A one-pan green bean side with a walnut-garlic dressing and highlighted with pomelo segments. Transform it into an easy main with the addition of some seared tofu or a poached egg.

Pomelo Green Beans

This time last month I was setting off on a journey that started with me flying through Charles de Gaulle airport to Marrakech where we spent the better part of the week in the historic medina. There was a train ride from there to Fez, where we stayed in the restored residence of a 17th century imam, and wandered guide-less through the medina's thousands of intricate alleyways eating beghrir and msemmen. I loved seeing the historic madrassas in both cities, and did my best to finish each day sitting atop one of the many high terraces, letting my eyes hopscotch across the rooftops. There were ancient dead-ending alleyways, communal cab rides, orange blossom dreams, and much bad French spoken (on my part). We made our way back through Paris, before hopping the long flight home to San Francisco with an extra suitcase and the snotty remnants of a nasty cold. Three weeks out of a small suitcase, and as much as I love to explore far-away cities, it is, indeed, nice to be home.

Green Beans with PomeloGreen Beans with Pomelo

The farmers' market was completely transformed by the time I got back. Bursting with persimmons, pomelos, pomegranates, radicchio, bag-busting squash, and citron - it was a brilliant homecoming. I piled haricot vert green beans into my bag along with a huge green Chandler pomelo, then made this little number as part of our lunch. It's a one-pot side where I soften garlic in the water set to boil the green beans. You work the garlic into a dressing with a few walnuts while the beans have a quick boil, and toss it all together with pomelo (or citrus segments). You can serve it like this, as a side, or add some seared tofu or a poached egg to make a meal of it - which is what we ended up doing with the leftovers.

Green Beans with PomeloGreen Beans with Pomelo

Tell me, what are you all planning to cook for Thanksgiving? I'd love it if you'd post some links or descriptions. I'll try to wrangle some as well. I'm not entirely sure what I'm cooking yet, but I think I might do something savory with quince/preserved lemons, my mom typically does the stuffing/dressing, but I keep thinking a citron-accented version would be nice. Persimmon salad of some sort? xo -h

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Pomelo Green Beans

6 medium cloves of garlic, peeled
1/2 cup toasted walnut halves
scant 1/4 teaspoon fine grain sea salt
1 tablespoon fresh herbs (oregano, chives, etc)
3-4 tablespoons extra virgin olive oil
1 pound green beans (or hericot vert), trimmed
1 cup of pomelo or orange segments
1 small head of radicchio, finely shredded

Bring a large pot of water to a boil, salt well, and cook the garlic cloves for ten minutes. Remove with a strainer or slotted spoon and transfer to a mortar and pestle. Mash along with 5 of the walnut halves, the salt, and herbs into a paste. Gradually add the olive oil until the consistency is to your liking. Taste and adjust with more salt, if needed.

Cook the green beans in the boiling water until they are bright, just a minute or so. You want them a bit tender, but still with a good amount of structure. Drain, and transfer to a serving bowl. Toss well with the garlic-walnut dressing, then add the pomelo, radicchio, and remaining walnuts. Give a quick toss, and serve.

For a one-dish meal, add some sautéed tofu or a poached egg.

Serves 4.

Prep time: 5 minutes - Cook time: 8 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Beautiful photos. I've never used that fruit before, it looks like a lot of pith to go through to get to the fruit, but I'm liking the idea of citrus with green beans.


delicious idea to combine pomelo with green beans! the dressings sounds great too! For Thanksgiving, I make a salad a layered salad on a platter of red leaf lettuce with slices of Fuyu persimmon, avocado, white grapefruit (will try it w:pomelo), and a garnish of pomegranate seeds. I make a family favorite recipe of celery seed dressing to drizzle on top.


My boyfriend will love you for this. He's always trying to get me to make green beans... On another note, one vendor in SF was trying to get me to buy bottleneck grapefruit, he said people cook with it. It turns out to be pomelo. Have you tried any cooked pomelo?

phi @PrincessTofu

It's funny how quickly the seasons change, isn't it? I am Canadian so we have already had Thanksgiving here but I am planning ahead to Christmas dinner! There is some sort of chocolatey/gingerbready dessert in the works!

Mallory @ Because I Like Chocolate

Yum! Garlic-toasted walnut + green beans = divine. The other night I made mini butternut/feta hand pies in half-spelt dough, adapted from Sarah @ Sprouted Kitchen. They were so good I'm thinking of it again for T-gives possibly.

Meredith @ Salvegging

I've been teaching and enjoying a dish that I think I adapted from one of the delicata squash links you posted a while back. I've adapted the Maple Spice Delicata and Kale dish to use sweet potatoes and I add a good amount of lime juice along with them minced red onion at the end. It is so, so good--the lime juice really brings it together for me and balances the sweetness. I'll be making that for Thanksgiving for sure. Thank Heidi, as always for all your fabulous work and inspiration.

Katherine Deumling

Ah, can't wait to make this! I finally bought a mortar and pestle the other day (in your honor) and can't wait to use it!! Thanks for the always delicious and healthy inspiration.


The pomelos we get in Florida have a yellow skin and have much for edible, lighter colored flesh than the one you pictured.

HS: Hi Kristen, the pomelos here are also, often, yellow. But, it's my understanding that with pomelos, skin color isn't a good indicator of ripeness. The flavor of this one was a nice combination of tart, a good amount of sweet, and brightness. So it came home with me.


So beautiful! I love green beans at this time of year. We're actually skipping thanksgiving completely and going camping, I think there are going to be a lot of fire-baked potatoes involved.

Catherine @ Chocolate & Vegetables

Every year I make cranberry-orange bread from an old southern living cookbook of my mom's. It's not the holidays until i've had it!

shelly @ ohshellsbells

As a European, I do not celebrate Thanksgiving, but I have this bitter-sweet radicchio-endive-persimmon salad in my repertoire ( http://www.growntocook.com/?p=268 ) that would be perfect. We started harvesting radichio from our fall veg garden this week, so it's a very seasonal salad for us right now :-)


Looks delicious. Have a fantastic thanks giving!

Tabitha's Gluten-Free Dishes

love the pictures! looks so delicious!


I was thinking of making Ottolenghi's Portobello Mushrooms with Pearled Barley and Preserved Lemon. It's a recipe full of flavors and depth, and very comforting too. Have you ever tried it?

HS: I haven't Mike, but, no doubt it's delicious!

Mike @TheIronYou

Interesting use of pomelo here - really gives the dish elegance, I think!

leaf (the indolent cook)

I love that you paired a pomelo with green beans. Great thinking to spice things up to green beans! It's been way too long since I've had a pomelo...must change that!

Averie @ Averie Cooks

That sounds like a wonderful experience. I am in Southern hemispheres I might not have to same in season produce as you do but definitely I have some of those seasonal fruits and veggies. That salad is such a nice way to use pomelo; we normally just eat it as it is like a grape fruit.


I bought my first pomelo this week! It was so beautiful I just had to have it even though I wasn't sure how I was going to use it...thanks for helping. I received my BEAUTIFUL Ambatalia Linen Covers from QUITOKEETO today...as usual the package itself was a gift, but it was so much fun using them in my dinner prep this evening {BTW...your Heirloom Apple Salad was on tonight's menu & that dressing is addictive!} Still not sure about Thanksgiving but there is a Shaved Brussels Sprouts + Persimmon Salad that I am thinking about...chock full of pumpkin + sunflower seeds with a shallot, lime, cumin dressing that I am so craving right now. Happy Holidays + Many Thanks for another year of goodies!

HS: Love hearing it Kristin! Thanks for the note. The covers are one of my favorite things, Molly puts a lot of love into those. And the salad sounds amazing. I love lime and squash, and seeds - sounds like a winner. xo -h

Kristin | The Dinner Concierge

Like an archaeological mission to find the hidden fruit! Looks like a delicious dish.


Delicious and beautiful all wrapped in one.

Joy Newton

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