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
It is possible to read the history of written recipes way back into the far past, certainly as far as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Continuing our culinary historical journey, there are a couple of books which appeared in the fourteenth century : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of meals on the menus of the rich. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cuisine, including spices like basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in manuscripts on cooking, many of which are now in academic collections. Over the succeeding few centuries, the powerful families of Wesstern Europe strove to lay on the most extravagent meals, and because of this the best chefs and their collection of recipes were highly sought after. However, it was during the 1800s that cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes common in their social group. When we get to the 20th century, recipe publications were starting to become popular mostly as a result of higher levels of literacy, people having increased leisure time and being a little richer. The TV revolution brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Autumn Pear Salsa recipe.
