Posts Tagged ‘fruit’

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Mango Medley Salad with Lime Vinaigrette

August 29, 2015

When you just eat a mango it’s a get messy, sweet juice dripping down your chin experience that  you might not want to have in front of a crowd, kind of fruit. For that reason it’s best cut up in neat pieces. Mango is a friendly fruit. It plays well with fish, chicken, other fruits and vegetables. I found a perfectly ripe and ready to use one while hurricane supply shopping yesterday. I wasn’t much in the mood for a salsa, so looked for things that  would make it more salad-y. However, if you chop the ingredients finer and squeeze just the lime over it instead of making a dressing, , you would have a salsa that would perch nicely on tortilla chips. Refreshing  and tangy the dressing is rice wine vinegar based. Rice wine is one of my favorites on fruits. Many citrus based dressings have sugar in them, but I omitted it. Between the sweet tone of the rice wine and the fruit itself, there is just no need. This was a side for us for dinner, but as you can see the next day we piled it in a soft tortilla for fish tacos.

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The Dressing

1/4 C. rice vinegar
1/3 C. light oil, not olive- I used grape seed
Juice and Zest from 2 limes
2 garlic cloves, grated
pinch salt

Whisk all your dressing ingredients together. Set aside while you prep your other ingredients. This dressing was so good, even before it sat for a bit. I recommend making extra.

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The Salad

1 large mango , cut in cubes
1 large cucumber, peeled, halved seeded, and sliced in semi circles
1/2 large purple onion, thinly sliced
1 can corn, drained and broiled
4-5 small red and yellow peppers, cut in rings
1 large jalapeno, seeded and diced,
2 cloves garlic, grated
1/2 C. chopped fresh parsley

Drain the corn well and spread it on a baking sheet. Add just a tiny bit of oil and toss to coat. Broil for about ten minutes until it chars just a bit.

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Begin your salad assembly while the corn is broiling. Add your peppers and jalapeno to a large bowl.

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Next, your cucumber semi circles and  thin slices of onion.

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Top off with your mango cubes, the charred corn and the parsley.

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Mix them up. Isn’t this one of the prettiest salads ever?

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Wake up those flavors with  a rainfall of that luscious dressing. Use it all. Let sit for at least two hours,if you can stand to wait. It’s worth it. Twist some black pepper over top, just because.

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Serve it on the side of just about anything, have it all by itself ……………

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or pile it inside a warm spicy fish taco.

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Harvest Fruits on Puff Pastry

November 20, 2010

This recipe came about as a “food challenge”. Peaches were the ingredient that I needed to use.No specifics were given and since this is not the season for fresh peaches,it became even more of a challenge! Not  wanting to use canned and seeing so many beautiful apples and pears at the produce stands,the peach part was going to have to be in a different form.I already knew I was going to use a piece of puff pastry I had in the freezer,having used the other piece in my Zucchini with Carmelized Onion Tart.. A jar of peach preserves and a few ounces of peach schnappes and I was ready……

  • 1 sheet puff pastry,defrosted and unrolled
  • 1/2 C. peach preserves
  • 2 T. raw sugar
  • 3 pieces of fruit ( I used one red pear, one green pear and one Granny Smith apple)
  • 1 1/2 oz. peach schnappes
  • Sprinkle of cinnamon and a squeeze of lemon

Cut the apple and pears in quarters.Remove seeds and stem, and make sure the core is all removed. Put in a bowl and squeeze a little lemon over them to prevent browning. Splash a half oz. of schnappes over them and sprinkle with cinnamon and a bit of the raw sugar. Let them sit while you make the glaze and prep the pastry.

Mix the schnappes with the preserves. Heat in the microwave on low to reduce,aboout 3 minutes. Stir. You want to be able to brush this on the pastry and on the fruit, so the consistancy should be thin but not runny. Don’t over heat or the mixture will become hard due to all the sugar in the preserves. Reducing in the microwave can be tricky- so do it slowly or do it on the stove.

Line a cookie sheet with parchment paper.Lay out the puff pastry and cut into 9 equal parts.

Glaze the squares lightly with the preserves and schnappes mixture and sprinkle some raw sugar over the glaze.

Begin to cut the fruit. You may have to do some triming to fit the squares depending on the size of the fruit you used.Holding your piece of fruit make slices about 1/8 apart from each other beginning about a half inch in from the edge.Spread the cuts out,fan style.

Lie the fanned fruits on the squares. Brush the fruit and any part of pastry not covered with fruit with the remaining preserves.Finish with a generous sprinkling of raw sugar. Raw Turbinado sugar is a larger crystal, and adds a nice crunchy touch on pastries or pies.

Bake in a 400 degree oven for 25 minutes.

Flakey, fruitysweet, and a little crunchy,the combinations are endless with this. A thin layer of cream cheese with some fresh summer fruits on the puff pastry will definitely be in my oven next summer. For now,enjoy the  earthy flavors of late fall….