Serving
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Grapefruit & Cucumber Salad
Brazil
  -   Salada Carioca
Serves
Effort:
Sched:
DoAhead:  
4 salad  
**
2+ hrs  
Best
This recipe can be used as a salad or as a relish. For relish cut the cucumbers smaller and serve with more of the liquid.




3
1
2
tt
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tt
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#
T

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Grapefruit (1)
Cucumbers (2)
Mint, fresh
Sugar (1)
-- Serve over
Lettuce leaves
-- Garnish
Chili powder (3)
Make   -   (2-1/3 hrs or more - 20 min work)
  1. Cut the GRAPEFRUIT in half horizontally. Scoop out all the flesh using a pointy grapefruit spoon, leaving all the peel and membrane behind.
  2. Slice CUCUMBERS in quarters lengthwise (or in sixths if large). Slice crosswise about 1/8 inch thick.
  3. Chop MINT small.
  4. Mix Grapefruit, Cucumbers and Mint, along with Sugar. Refrigerate in the juice for 2 hours to (preferably) overnight.
  5. To Serve as salad, use a slotted spoon to scoop out into Lettuce Cups. Garnish with Chili Powder to taste. For relish, skip the lettuce and include a little more of the liquid.
NOTES:
  1. Grapefruit:   Weight is as purchased. I use Pink Grapefruit which are fairly sweet, so I add rather little sugar, but at least some is needed to counter the bitterness of the Grapefruit. If you use yellow grapefruits you will probably wish to add quite a bit more. The pattern recipe called for 2 T.
  2. Cucumbers:   I use Persian cucumbers which don't need to be peeled or seeded. You could also use the standard green blimps for a different effect, both in taste and in appearance. Of course you'll have to peel and seed those, so start with a bit more weight.
  3. Chili Powder:   Here you can regulate the heat to the degree you desire - anything from a Sweet Paprika to something like Kashmir (used in the photo example) or even hotter. For details see our Chili Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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