Caramelized Plantain & Pomelo Salad

Buying local and in season may be the “correct” thing to do, but having spent time in various parts of the world I have developed tastes for foods which simply cannot be grown locally. I buy locally grown food too. I love Farmers’ Markets and can’t resist stopping for roadside produce stands, but see no reason to deny myself the enjoyment of foods from other lands given the opportunity.

Today’s salad had mango from Brazil, plantain from Colombia, avocado from Mexico, pomelo grown in the United States but in a state other than my own. The red onion was also likely grown in another state. Iceberg lettuce was probably grown in California. The peppers were grown in my garden and the wild hickory nuts were from the woods outside my front door. Can’t get more local than that!

pomelo salad


I used the Cuisinart® Oven Central® to caramelize the ripe plantain in coconut oil. After caramelizing on both sides I spooned wild hickory nut extract along with some of the hickory nuts over the plantains. The alcohol was quickly set ablaze with the touch of a flame.

pomelo salad

pomelo salad

hickory nut extract

pomelo salad


When the alcohol had burned off I served the plantains amongst the other salad ingredients.

pomelo salad

pomelo salad


 


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