Savor the season: ugli fruit
photos by Steve Neuharth
While it is no mystery how this fruit earned its moniker (it ain't go no alibi), this amalgamation, supposedly of grapefruit, tangerine and mandarin orange, really is yummy.
The Jamaican derived ugli fruit (which is pronounced as hoo-glee in it's native land) is available Oct. to Feb. Tasting like a sweet grapefruit, this fruit is a wonderful alternative in any recipe calling for citrus. Here is a few simple recipes:
what you need: 1 pd. shrimp 1/2 avacado 3 Tbl. chopped tomatoes 1 Tbl. chopped jalapeno 1 and 1/2Tbl. chopped red onion 1 Tbl. olive oil 1 Tbl. spiced pepper vinegar (white vinegar can be substituted) 1/2 an ugli fruit, chopped Juice from 1/2 ugli fruit chopped cilantro and basil to taste salt and pepper to taste
what you will do: Plunge shrimp in boiling water until it turns pink. Let cool then chop in half. Add chopped veggies, ugli fruit and juice. Next add olive oil and vinegar, cilantro, basil, salt and pepper. Let stand 1/2 hour at room temperature before serving.
Ugli Fennel Salad
what you will need: One whole ugli fruit, chopped 1/2 cup thinly sliced red onion 1/3 cup chopped fennel 1 and 1/2 Tbl. balsamic vinegar salt and pepper to taste
what you will do: Toss all ingredients. Serve chilled. Ugli Martini
what you will need: 1 and 1/2 ounce vodka 1/2 ounce triple sec 3/4 ounce fresh ugli fruit juice 1 tsp. sugar, plus sugar for glass rim mint leaf
what you will do: Dip chilled martini glass rim in the fruit juice, then dip in sugar. Shake all ingredients in a drink shaker and serve straight up. Garnish with mint leaf.
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