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Chop and mix fruit in a food processor or blender with a tray of ice, a little bit at a time, finally blending until smooth. Use all Mango or experiment with combinations of melon, banana, tangerine or papaya. It is a very filling summertime refreshment - something like a milk shake but no sugar or dairy products are used.
Kumquats are beautiful small gold-orange citris related fruits originally from China. Unlike true citrus fruit the skin of the Kumquat is pungent but sweet while the pulp has a sharp, acidic, lemon-orange flavor. For anyone who enjoys a little grated orange peel in coffee or espresso, tea, in meats and sauces, or pastry, try grated Kumquat peel for a sweeter, more delicate flavor instead. It is easy to dry out in 2 or 3 days. Just lay the fresh peels out on paper towel with wet side up. An overhead fan will speed up the drying process. After the peels are thoroughly dry, chop them up using a chef's knife or food processor and bottle them.
12 kumquats, thinly sliced
3 tablespoons olive oil
1/8 teaspoon dried red chilé pepper, (crushed hot pepper
flakes)
2 tablespoons of yellow or dark raisons
1 1/2 tablespoons of balsamic vinegar, or substiture red wine
vinegar or apple cider vinegar
1/4 teaspoon salt, or salt to taste
1 medium head romaine lettuce, rinsed and thinly sliced into strips
1 large avocado, peeled, quartered, and thinly sliced
Heat kumquats and hot dried chilé pepper in olive oil in a small pan over medium heat until the pungent aroma of the chilé pepper is released. Add raisins, vinegar and salt. Cover tightly, and simmer for 1 or 2 minutes then set aside. Divide lettuce and avocado on four salad plates. Stir sauce and pour over the salads.
