- Recipe By: Fonds de Cuisine (after Shircliffe)
- Serving Size: 4
- Preparation Time: 0:30
- Categories: Salads
- 2 large Oranges, Navel—Sectioned
- 1 each Grapefruit, Pink—Sectioned
- 1 each Grapefruit, White—Sectioned
- 1 heart Romaine lettuce—shredded
- 4 each Pineapple Rings in juice
- 1/2 cup Sour cream, heavy
- 2 tbs Fruit Juice (reserved)
- 2 tbs Dark Rum, Haitian Rhum Babbancourt—or Meyers
- 8 each strawberries—sliced
1. Section the oranges and grapefruits.
||Using a sharp Stainless Steel knife cut off the tops and
bottoms of the fruit, exposing the flesh, and presenting a flat
||With a back and forth sawing motion, going from top to bottom
and following the contours of the fruit, remove the rind and the
pith, leaving the bare flesh of the fruit. This will take several
cuts, and you will need to go back and remove bits of the white
pith that inevitably remain.
||Hold the fruit over a bowl, and with a sharp stainless steel
knife, make a V cut along the line of tissue holding the segment.
Make a second V cut on the other side of the segment releasing the
section. Repeat this until all sections are removed. Squeeze the
core to capture the juice. This method is called cold pack
sectioning. Any left over sections and juice will be welcome at the
breakfast table, perhaps joined by a dash of honey and some sliced
2. Shred the romaine, and lay it on plates.
3. Place a pineapple ring in the center of the romaine.
4. Select only perfect segments, and alternate colors, orange,
white and pink. Set one segment on the pineapple ring, and then the
next, reconstructing the fruit into a hemisphere, or half ball. It
will do this quite naturally, due to its shape.
5. Combine the sour cream, rum and fruit juice to taste. You can
color it with some strawberry juicie if you like, by pressing any
bruised berries through a strainer. Add the sliced berries to the
sauce, and serve in a sauce boat to be ladled over at service.
nb: a rich ruby port also goes well with the
strawberries over the fruit, but the Haitian Dark Rum tastes like
Notes: This refreshing salad, served at the end
of a meal makes any dessert superfluous. It is based on an original
salad from the Edgewater Beach Hotel Salad Book, by Arnold
© 1997, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007