Emerald and Jade Salad Recipe:

1. Using a potato peeler, peel the rind off the limes and cut the rind into thin strips and set the peeled limes aside

2. Simmer the strips of rind in the water for 5minutes then strain the cooking liquor, reserving the strips of rind

3. Make the liquor up to 285ml again with more water and put it into a saucepan with sugar

4. Heat the mixture gently until the sugar has dissolved and then let it boil for 2 to 3minutes. Then leave it to cool

5. Pour the mixture into a serving dish and add the white wine

6. Cut the melon in half and remove the seeds then add it to the syrup

7. Cut the flesh of the melon into cubes of about 20mm

8. Cut the grapes in half and remove the pips. Then add them to the salad

9. Cut and peel the grapefruit using a sharp knife and ease out the segments from between the membranes

10. Add the segments to the salad together with any desired juice

11. Cover the bowl and chill

12. About 2 to 3 hours before serving time, squeeze the juice from the peeled limes into a bowl
13. Half the avocado and remove the large seed.

14. Peel the avocado and dice the flesh and immediately toss it into the lime juice

15. Drain the avocado and add it to the salad

16. Wipe and cut the apples in quarters and remove the cores.

17. Cut the apples into thin slices and toss them into the lime juice

18. Add the apples to the salad and the remaining lime juice from the bowl and mix it gently in the salad

19. Sprinkle the reserved strips of lime peels over the salad and chill until needed then serve the salad.

List of ingredients required:

These ingredients serve 8 people

2 limes
285 ml water
6 oz (175g) caster sugar
150 ml dry white wine
1 green-fleshed melon
8 0z (225g) washed green grapes
3 to 4 kiwi fruits
2 grapefruit
1 to 2 ripe avocados (not too soft)
3 green-skinned apples

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