1 large grapefruit, preferably pink
2 medium ripe pears
1/2 cup dried cherries/cranberries
2 tbsp red onion, finely chopped
1/2 tsp garlic, finely chopped
1/2 tsp jalapeno pepper, finely chopped
1/2 tsp grated lime zest
2 tbsp fresh lime juice
Directions
When looking for grapefruits, try to find the sweet pink ones, as they
complement the pears best. Serve as a condiment as you would
cranberry sauce with turkey.
1. Peel the grapefruit, removing all white pith. Carefully section the
fruit, then cut each section crosswise into thirds. Place in a bowl
with any accumulated juices.
2. Peel and core the pears, then cut into 1/4" dice. Add at once to
the grapefruit to prevent discoloration.
3. Toss with the remaining ingredients.
Per tablespoon: 11 calories, 0.1 gram fat, no cholesterol. Serve with
wild game.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Servings: 3 cups
Autumn Pear Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Pear
The History of Recipes
Historians have tracked the existence of recipes back into distant history, in fact as far back as the early Egyptians, and quite possibly further than that. However, sadly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and desserts, a style of dining still practiced today. This early Roman chef describes how the early Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example bay, rue and dill. As our culinary historical trip moves to more modern times there are some interesting books dating from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the spicy food that is popular today, but rather recipes for the types of food on the menues of the rich people of those days. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, including coriander, parsley, and rosemary. These new foods and spices created an eruption in books on cooking, many of which are now in private libraries. By the advent of the twentieth century, cook books were highly popular mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Autumn Pear Salsa recipe.
