Salad of Ugli Fruit and Fennel

Name: Salad of Ugli Fruit and Fennel
Yield: 3 or 4 servings
Cuisine: Jamaican
Ingredients: 2 medium ugli fruits (about 10 ounces each), rinsed and dried; 2 medium ugli fruits (about 10 ounces each), rinsed and dried; 1 tablespoon lemon juice; ⅛ teaspoon salt, or to taste; 1 tablespoon light olive oil; 1 fennel bulb of about 10 ounces (weighed without stalks)

Preparation info

3 or 4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Refreshing, clean, and simple, this combination of crispy fennel strips and tender ugli fruit segments keeps both in the forefront. Serve during a rich meal.

Ingredients

2 medium ugli fruits (about 10 ounces each), rinsed and dried
1 tablespoon</

Americas
Canada
Jamaica
January
Vegan
Gluten-free
Caribbean
June
February
March
April
May

Method

Grate enough rind from 1 ugli fruit to yield about ½ teaspoon. Place in a bowl. Peel ugli fruits. With very sharp knife sliver off all white pith and membrane. Working over the bowl to catch juice, slice along each membrane partition to remove all fruit segments; set them asid