| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Australian |
|
8 |
servings |
INGREDIENTS
| 5 |
|
Oranges; peeled, seeded, and divided into sections |
| 1/2 |
|
Fresh Pineapple; peeled, cored, sliced, then cut into chunks |
| 1/4 |
c |
Fresh Mint Leaves; chopped |
| 2 |
ts |
Granulated Sugar |
| 1/2 |
c |
Malt Vinegar |
| 2 |
tb |
Water |
|
|
Pomegranate seeds for garnish; (optional) |
| 6 |
|
Fresh Mint leaves for garnish; (optional), up to 8 |
INSTRUCTIONS
The Cook and Kitchen Staff are currently featuring a variety of holiday
recipes from the "land down under." Christmas comes during the summer here,
and picnics and parades prevail during the holiday season.
It's not uncommon to see Santa using a variety of modes of transportation
as he lands in Australia. He may arrive by boat; and a surfing Santa is not
an uncommon site, any more than a camel-riding Santa is considered odd.
What does seem odd is that Santa continues to wear his traditional
red-and-white holiday suit in the 90-degree temperatures!
During the Australian holidays, today's recipe might be found served on the
beach or at a picnic in the park, as many holiday meals are more fun than
formal in Australia. Try today's recipe with your holiday fare, even if
beachwear is inappropriate at your holiday dinner table.
In a large serving bowl, stir together orange sections and pineapple chunks
and chill.
To prepare the dressing, combine the chopped mint leaves, sugar, malt
vinegar, and water in a foot processor or blender until smooth. Pour the
dressing over the oranges and pineapple. Let the dressing mingle with the
fruit for at least an hour before serving, overnight if possible.
Garnish the fruit salad with pomegranate seeds and mint leaves, if so
desired; and serve cold.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 18, 1998, converted by MM_Buster
v2.0l.
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