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WITH BLOOD ORANGES, PINK GRAPEFRUIT AND POMEGRANATE
SERVES 4
Ingredients:
1 fennel bulb, sliced as thin as possible
1/2 red onion, fine julienne
1/2 cup blood orange segments, all membrane and pith removed
1/2 cup pink grapefruit segments, all membrane and pith removed
1/2 cup kumquat, sliced thin
1/2 cup pomegranate seeds
3/4 cup Guava Citrus Vinaigrette (see recipe below)
1 watermelon radish, sliced into thin rounds (Available at Gardenworks farm stand at Ann Arbor Farmer's Market.)
1 head radicchio, leaves separated
1 cup Exotic Fruit Chutney (see recipe below)
Directions:
1. In non-reactive stainless-steel bowl combine first seven ingredients and toss.
2. Assemble salad by placing radicchio leaf with single slice of watermelon radish tucked inside.
3. Fill with salad mixture and accompany with Exotic Fruit Chutney.
MAKES ABOUT 2 & 1/2 CUPS
Ingredients:
1/3 cup lemon juice
1/3 cup fresh lime juice
1/3 cup fresh blood orange juice (or fresh orange juice if not available)
1/2 cup Guava Paste (see recipe below) (or use Goya brand in round tins - available at most Latino and some Asian markets)
3/4 cup light olive oil
1 shallot, minced
3/4 teaspoon (or to taste), hot smoked paprika
3/4 teaspoon (or to taste), sweet smoked paprika
Kosher salt
Freshly ground black pepper, to taste
Directions:
Combine everything, except olive oil in a food processor and purée - add oil in a slow steady stream while food processor is running to emulsify.
MAKES ONE STANDARD LOAF PAN
Ingredients:
2 pounds guavas, peeled
1 & 1/2 cups water
4 cups sugar
1 tablespoon lime juice
Directions:
1. Halve guavas and scoop out seeds - soak seeds in 1 cup water.
2. Place guavas in a non-reactive saucepan with remaining water, bring to a boil, reduce the heat to a simmer and cook the guavas until they are very soft being careful not to allow guavas to scorch.
3. Strain water with seeds and add that water to the guavas - discard the seeds.
4. Grind the guavas through the fine disk of a food grinder.
5. Measure the pulp and add an equal amount of sugar, mixing well. Place in a large, heavy saucepan over low heat and cook, stirring constantly with a wooden spoon, until the mixture becomes thick. Remove from heat and transfer to an electric mixing bowl. Beat with a paddle until the mixture forms a heavy paste - about 10 minutes.
6 Store in airtight container or create mold by lining loaf pan with wax paper and filling with Guava Paste - refrigerate 8 hours to set and then turn out and wrap with film wrap and then aluminum foil.
We make this dish with all different kinds of fruit throughout the seasons - lychees, rambutan, star fruit - just remember to add the more delicate fruit towards the end.
Ingredients:
1 tablespoon light cooking oil
1 ripe golden pineapple, cored and medium dice
1/2 red bell peppers, fine dice
1/2 red onion, fine dice
1/4 jalapeño, minced
1 tablespoon mango nectar
3 tablespoons Vermont maple syrup
2 tablespoons dark rum
1 teaspoon sriracha (we use Shark brand - available at most Asian markets.)
1/3 cup rice wine vinegar
1/3 cup plus one tablespoon brown sugar
2 tablespoons sweet chili sauce (we use Mae Ploy brand - available at most Asian markets.)
2 mangoes
1 & 1/4 cups kumquats, sliced
1/4 bunch mint chiffonade, (ribbon cut)
1/4 bunch cilantro
Directions:
1. Quickly sauté pineapple, bell peppers, onions and chilies with light oil in a non-reactive pan.
2. Add remaining ingredients except mangoes, kumquats, and herbs. Simmer until just softened, about 15 minutes. Add mangoes and kumquats, stir to combine, and adjust seasonings.
3. Remove from heat and let cool completely. Add herbs only when chutney has completely cooled.