Michael Rose of the Ballroom Restaurant and Tapas Bar in New York City devised this acid-fresh dish to accompany apéritifs and fried appetizers. It is particularly right with his garlicky golden malanga fritters, but might also be served with roasted and salted cashews or macadamia nuts, or as an intermezzo between courses of a lengthy meal. Crunchy, tart-sweet, and flamboyantly fuchsia, ivory, and lime, it is an unusual refresher.
