Mango, Blood Orange & Avocado Salad

It has been so snowy, blustery, and plain old cold around here lately.  I have been dreaming of warmer climates and watching the weather of all my favorite warmer places –  SavannahKey West, Ocracoke, and Greensboro.  Sigh.  It is a little torturous at times.  To beat the winter blues, I made this salad over the weekend – it has three of my favorite fruits in it with just a smidge of lime juice and cinnamon.  It is a perfect healthy side salad, breakfast, or snack. 

First, peel 1 mango.  Slice off wedges.  Put into a bowl.

Next, slice the ends off of 1 blood orange.

Cut off peel and pith and then slice to create supreme wedges.  Hopefully yours looks neater than mine did.  Place in bowl with mango.

Slice 1 avocado and remove pit.  Use knife to cut vertical and horizontal slices in the halves (see above).  Use a spoon to remove slices and add to bowl with mango and blood oranges.

Toss with 1 teaspoon lime juice and sprinkle with cinnamon.  Enjoy!

Mango, Blood Orange, and Avocado Salad

1. Peel 1 mango.  Slice wedges.  Put into a bowl.  Next, slice the ends off of 1 blood orange.  Cut off peel and pith and then slice to create supreme wedges.  Place in bowl with mango.  Slice 1 avocado and remove pit.  Use knife to cut vertical and horizontal slices in the halves.  Use a spoon to remove slices and add to bowl with mango and blood oranges.

2.  Toss with 1 teaspoon lime juice and sprinkle with cinnamon.  Serve immediately.

Pear Butter w/ Blood Orange

This pear butter is heavenly – pear flavored with a spicy nutmeg hint and it is slightly bitter due to the blood orange rind and juice.  It was the fastest round of canning I have done yet.  As I said before, I am addicted to canning and am looking for more unique combinations of jams, jellies, and butters.

The pear pulp before the blood orange juice was added – still quite yellow in color.

After adding the blood orange, the pear butter will turn into a lovely shade of pink.

Pear Butter with Blood Orange – modified from Blue Bell Canning

6 to 7 lbs pears (about 20 medium)
4 cups sugar
2 teaspoons grated blood orange peel
1/2 teaspoon nutmeg
1/3 cup blood orange juice

To prepare pulp: wash pears.  Core, peel, and slice pears.  Combine pears and 1/2 cup water in large saucepot.  Simmer until pears are soft.  Puree using a food processor or food mill, being careful not to liquefy.  Measure 2 quarts pear pulp.

To make butter: Combine pear pulp and sugar in large saucepot, stirring until sugar dissolves.  Add remaining ingredients.  Cook until thick enough to round up on a spoon.  As mixture thickens, stir frequently to prevent sticking.  Ladle hot butter into hot, sterilized jars, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process for 10 minutes in a boiling-water canner.  

{2 ingredient} Blood Orange Margarita

It has been patio weather here in Greensboro for a while now, save the icky rainy cold we have had the previous two days.  No fear though, 75 and sunny is supposed to return tomorrow.  Wherever you are, this easy summery concoction is sure to please with only 2 ingredients, to boot!

I used San Pellegrino in Blood Orange (a favorite beverage of mine anyway) and KAH Tequila, a Christmas gift from my sister.  She was planning ahead in her gift giving.   Of course the Day of the Dead bottle will stick around long after the tequila is gone!

Put 3 ice cubes in 2 glasses.  Add 1 shot of tequila per glass.  Top off with San Pellegrino – 1 can between the two glasses.

Enjoy!  Eric & I enjoyed these last weekend on the deck after Greta was in bed, of course.  I loved the flavor without the syrup.  I am a minimalist and prefer a margarita glass sans salt.  How about you?

2 Ingredient Blood Orange Margarita – serves 2

1. Place 3 ice cubes into each glass.  Add 1 shot of tequila to each glass.  Top off with ½ can of Blood Orange San Pellegrino per glass.

2. Stir.  Enjoy.