In Season: Relish the Day

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!