Starfruit salad
September 9, 2008 in Uncategorized
Starfruit have such a sense of whimsy about them, I feel a good wish would not go to waste when eating them.
I tossed together a simple salad of fresh basil, baby gem lettuce, strawberries and gooseberries.
My favourite salads to make always involve some sort to berry and herb combination, the alchemy produced never failing to elicit fresh delight.
I softened the starfruit by cooking briefly in a light syrup of star anise and ginger-lime-rosepetal candy sugar.
This was left to cool before it was added to the salad.
The pan in which the starfruit cooked was deglazed with a bit of sweet balsamic reduction and pomegranate splash (a mixture of pomegranate extract and olive oil) to produce a truly disarming dressing.
Originally blogged here.
Collywolly said on September 9, 2008
hi there saaleha b-m this looks delish!!! And exotic. Have a good night xxx
Moonz said on September 9, 2008
Hi doll.. how’s the fast going? Hope all is well.
This is a really pretty salad… have never used star fruit before.
xxx
WotsForLunch said on September 9, 2008
The fruit is so pretty. Where did you buy it?
homemadeheaven said on September 10, 2008
Salad and fruit, never tried it. You have definitely have me interested.
gigglinggourmet said on September 10, 2008
I had lts of starfruit in Brazil, it has a really nice texture, how are yo mama.x
saaleha said on September 10, 2008
I stumbled on to starfruit sometime last year, and was quite taken by them.
They also make a great garnish for fruit punches.
I bought a small tray of them from Dunkeld Fruit and Flowers, in the Dunkeld West Centre on Jan Smuts Avenue, Johannesburg.
We’ve already hit one/third of the fasting month, it’s passing us by really quickly.
LadyRaven said on September 10, 2008
mouth watering right now
ilovefood said on September 10, 2008
must say that starfruit looks quite interesting. would you need to softenit or can you eat as is?
saaleha said on September 10, 2008
You can eat them as is. The ripe one’s are yellow.
sugarlicious said on September 11, 2008
I have never bee brave enought to try it yet….just imagine it would be a bit sour
saaleha said on September 12, 2008
The ripe ones have a pleasant acidity, not at all sour, the green ones can be a bit of a face-squish, that’s where cooking in a syrup would work.