Recipe

Fresh Minneola Coulis

Accompanying Newsletter: Learn from My Flub

The bright alive flavor and color of this instant “jam” make it an irresistible spread for toast, a filling for cake or a topping for ice cream. Its flavor—but not its smooth texture—is reminiscent of a good English marmalade.

The sauce naturally thickens about 1/2 hour after it’s made. Furthermore, when made with palm or coconut oil, it firms up. This expands its potential for use as, for example, a topping for crudities, wafers or cookies.  I’ve adapted this recipe from Sally Schneider’s The Improvisational Cook.

2 Minneola tangelos, about 1/2 pound
1/2 cup honey
1/4 cup virgin coconut or red palm oil; or unrefined, ununtoasted sesame or hazelnut oil
Pinch sea salt

Wash tangelos. (Optional:  to make a garnish, julienne a small strip of rind and set aside.) Cut each fruit lengthwise into eights, removing any seeds as you go: cut each slice into several small chunks. Transfer to a food processor, add honey, oil and salt; process to a coarse puree.

Taste and, if needed, adjust the honey. (Garnish.) Serve immediately. If necessary, to thin, beat in a few teaspoons of orange juice or water.

Variation: Substitute Meyer lemons as their rinds are, like Minneolas, thin and relatively sweet-flavored. Meyer lemons are so juicy they’ll yield a creamy sauce rather than a jam. Add your choice of savory herbs, such as rosemary and thyme, and serve as an accompaniment to a fish or fowl dish.

May you be well nourished,

Rebecca Wood