Tuesday, October 22, 2013

dragon fruit; no

How to ruin a perfectly good fruit salad
Step 1; Cut up some wonderful seasonal fruit
Step 2; Add dragon fruit
Hey Bingo; You’re done

Words cannot do justice to how deeply I mistrust the dragon fruit. I will give this a go, but do bear in mind every time I even have to type 'dragon fruit' a little bit of me dies inside, and I need to go have a lie down.

A more pointless waste of space on the fruit laden tables of the market I've yet to witness. Give me the heady aromas of a durian over this piece of scentless nonsense and you'll see how desperate a situation we have found ourselves in here. I'll even take a slice of almost equally pointless star fruit before engaging in a lump of this nonsense.

I've taken to a declaration of me being highly allergic to the fruit now, to the point where, if challenged, I will claim to carry a little medical pack not unlike an insulin survival kit. Only my syringe and small penfill vial is charged with orange juice or coconut water or just anything far more palatable for that matter.

Papaya and avocado salad

Vinaigrette for 12 salads
½ cup brown sugar
1 cup water
Large pinch salt
2 tsp red pepper flakes
½ cup lemon juice
½ cup rapeseed oil

Mix sugar, water and salt for five minutes. Add pepper flakes and lemon juice.  Add oil, and check for taste, it may need more lemon juice and salt

For each salad
large avocado cut into large chunks or slices
¾ cup ripe papaya chunks or slices
2 tblsp shredded basil
2 tblsp shredded mint
1 cup greens, tatsoi and mizuna
Little salt and pepper

Toss the greens with a little salt and pepper and a good splash of vinaigrette.  Place on a plate. Toss the avocado, papaya, both herbs with the rest of the vinaigrette. Scatter the fruit on top of the greens.

If the fruits are too ripe do not dress them but place them on top of the dressed greens and drizzle vinaigrette on them.