Wednesday, March 14, 2007

Rum, Avocado Salad, and Hot peppers

Rejoice, I finally have a digital camera to take photos with. although my blog will never be as pretty as my friend Suhxie's. Sigh.

1 clementine (or tangerine, mandarin, orange, whatever citrus you prefer)
2 overripe persimmons (gooey on the inside, extremely soft to the touch)
1 avocado (slightly soft to the touch)
4 Thai peppers, 2 red and 2 green (optional)
a bit of rum
lime juice (half of a lime, or more depending on taste)

1. peel the skin off of the clementine, remove white membrane.
2. cut persimmon open and scoop out gooey stuff inside.
3. cut avocado in half and scoop out flesh, cube.
4. slice Thai peppers, leave in the seeds.

1. Put clementine, persimmon, avocado, and Thai peppers in a salad bowl.
2. squeeze lime juice into bowl.
3. Add rum as needed.
4. Mix and serve.

1. Soft gooey persimmon is perfect for dressing the avocado and clementines.
2. Thai peppers add color and spicy kick to otherwise very sweet fruit salad. Do watch out if you are not used to spicy food, though. If it's too much for you, drink some cold milk. It does wonders.
3. I can probably add more lime juice next time I make this salad.
4. I love dishes that look pretty. Green, orange, and red make it so appetizing and spring!

Orange juice, rum, and lime juice. Simple, yet yummy.

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