Seasonal Fruit Salad
Our ginormous box of grapefruits came yesterday (thanks, M!), so I decided to use some of them to make a fruit salad with the fruits we (mostly) got at the farmer's market this weekend. I wanted to lightly dress it, so I decided to use up some of the quince "paste" I made (ok... it's not quite paste; it's more like a thick preserves because I didn't cook it long enough - still tastes great though) and a little bit of parsley from my garden to brighten it up. I hope you enjoy!
3 navel oranges
1 valencia orange
3 grapefruit
2 satsuma mandarin oranges
1 dancy tangerine
1/4 pomegranate
1 apple
2 tablespoons quince paste or preserves
1 tablespoon fresh parsley, chopped
2-3 tablespoons juices from all the citrus
1/2 tablespoon vegetable oil
Supreme* the citrus and squeeze the juice from the membranes into a bowl. Peel, core and chop the apple. Get all the seeds out of the 1/4 pomegranate. Combine the citrus, apple and pomegranate. In a small bowl, whisk together the quince, parsley, citrus juice and oil. Toss fruits in this. Chill.
*To supreme citrus, cut the ends off the fruit, then stand it up on one end and cut off the peel and pith from all around the fruit. Hold the citrus in your palm, facing up at you, over a bowl. Using a knife, make incisions next to the two membrane adjacent to each segment. Drop the segment into the bowl. After all the segments are cut out from the membranes, squeeze the membrane to get out all the juice. Also, pick up each piece of peel and squeeze it to get the juice out of any flesh that is on them. Remove the segments from the juice to add them to the salad bowl. You will get a lot more juice than is needed for this recipe, but it is nice to drink as a citrus juice "mix." Additionally, I use a potato peeler to get the peel (and as little pith as possible) off the fruits prior to the above so I can candy them later.
3 navel oranges
1 valencia orange
3 grapefruit
2 satsuma mandarin oranges
1 dancy tangerine
1/4 pomegranate
1 apple
2 tablespoons quince paste or preserves
1 tablespoon fresh parsley, chopped
2-3 tablespoons juices from all the citrus
1/2 tablespoon vegetable oil
Supreme* the citrus and squeeze the juice from the membranes into a bowl. Peel, core and chop the apple. Get all the seeds out of the 1/4 pomegranate. Combine the citrus, apple and pomegranate. In a small bowl, whisk together the quince, parsley, citrus juice and oil. Toss fruits in this. Chill.
*To supreme citrus, cut the ends off the fruit, then stand it up on one end and cut off the peel and pith from all around the fruit. Hold the citrus in your palm, facing up at you, over a bowl. Using a knife, make incisions next to the two membrane adjacent to each segment. Drop the segment into the bowl. After all the segments are cut out from the membranes, squeeze the membrane to get out all the juice. Also, pick up each piece of peel and squeeze it to get the juice out of any flesh that is on them. Remove the segments from the juice to add them to the salad bowl. You will get a lot more juice than is needed for this recipe, but it is nice to drink as a citrus juice "mix." Additionally, I use a potato peeler to get the peel (and as little pith as possible) off the fruits prior to the above so I can candy them later.
This is what your salad looks like to me on my desktop:
ReplyDeletehttp://farm4.static.flickr.com/3027/3046489161_41ed2a93a5_b.jpg
That is disgusting looking. It looks completely different on my computer.
ReplyDeleteIt looks different on your computer but you probably have the three primary colors on your monitor working.
ReplyDelete