This week’s recipe is perfect for Arizona right now because it is just starting to heat up and what better way to start your Easter Brunch than a Seven Citrus Salad?
Now because I am in Arizona I had to make a little southwestern and also our local store didn’t have a few of the ingredients from the original recipe (straight out of the book) below:
Photo by Donna Griffith
I realize that is kind of hard to see so you can download the original recipe here .
My seven modified ingredients (based on availability and creativity) were as follows:
1 cara cara orange
1 south african baby pineapple
1 cactus leaf
I peeled, sliced and chopped everything and then scrubbed any prickers off the cactus leaf and used a potato peeler to get the “eyes” off and chopped it. Then I sauteed it in some lime juice for a few minutes.
After that I mixed everything together and topped it with some fresh lime juice and freshly chopped mint leaves.
In case you are wondering, the cactus leaf tastes very much like a vegetable but I couldn’t figure out which one, very clean and light. I’m not sure that it went perfectly with the fruit but at least now I can say I tried it and the kumquats were very tart – I’ve never had them before.