I used the spoils of this week’s summer fruit to make colorful fruit relishes. I played with combinations of sweet, tangy, and savory.
The other night I made a jerk pork tenderloin which needed some kind of complement. So, I created a relish from pan-roasted red onions and starfruit, Florida avocados, lime juice and salt.I pan-roasted the onions
and star fruit separately in an enamelware pan; you can also use a cast-iron one.I sliced the onions thinly and let them brown on the pan at low heat with no oil.I made the slices of star fruit thicker. Then I just combined them with the rest of the ingredients.
The second relish I made this week works as either a tropical fruit salad or a tangy accompaniment to a white fish. I combined pan-roasted red onions with Florida avocado, mango, small chunks of pink grapefruit, and slivers of mint.I gave this jumble a light salting and that was it.
These refreshing relishes are easy to make. You can whip them up quick and be back to watching the Olympics in no time. Enjoy!
What absolutely glorious colors! And your photos are beautiful.
Thanks! I can’t take credit for all of them–the pies are by photographer Alex Van Clief and my husband also helps me with a lot of them.
Nice stuff, Trina. Hope we can work together soon.
Great work and love your recipe ideas!