Last weekend I stayed with a lovely friend, drinking prosecco, sitting on her fire escape, gossiping and eating Malteasers. Heaven.  (We half pretend we’re in ‘Sex and the City’.  Because we are grown ups and we can. Ahem).

On Sunday morning I pulled my ‘weary’ head from the sofa and headed for the kettle.  Sitting there, on the counter top, I saw a familiar sight in her fruit bowl: 6 sad satsumas.  Satsumas, tangerines, clementines, whatever How many of yours go off before you eat them?  For me it can be at least 3 if I’m not careful.  And once the mould sets in … well if even Mum Storr says they are beyond hope, well I believe her.

These citrus fruits will have been picked aaaaaages ago.  Then from tree to pallet to packing to distribution to shipping and redistribution *at least*.  Think of all that electricity and fuel that’s been used to get these fruits to you!  From Spain (maybe) but most likely South Africa and beyond.  And that is *far*.  When I have citrus fruits, I store them in the fridge and take out more only when the fruit bowl is empty.  This means a waste hardly any these days.

Thanks to Instagrammer Saz for asking me about satsuma ideas; I hope that these are even more ideas for your too-full fruitbowl.

This salad is a Ghanaian beauty from the *amazing* Zoe Adjonyoh.  Sweet chunks of mango, pineapple and cool cucumber are dressed with the juice from your sad satsumas for a delicious and refreshing side salad. It might seem a little unusual mixing fruit and veg in a bowl, but come on!  Redcurrant and lamb!  A slice of cheese with a slice of apple!  Ketchup and chips?

Mango & pineapple salad

Barely adapted from Zoe Adjonyoh, ‘Zoe’s Ghana Kitchen’, p58

Ingredients

50ml fresh satsuma juice (about 3-4)
2 tablespoons apple juice, or more satsuma if you’re feeling skint
Juice of 1 lemon
2 ripe mangoes
1/2 ripe pineapple or
200-300g tinned pineapple in juice
1/2 cucumber
200g rocket or baby spinach
Pinch salt
50g roasted and salted cashew nuts

Tools

Scales
Two large mixing bowls
Sharp knife, chopping board
Big knife for the nuts
Peeler
Bread knife
Juice squeezer/fork
Mixing bowl

Time

30 minutes

Prep

Mix the juices in a bowl
Take your peeler and peel the mango
Cut the flesh off the fruit and cut it into cubes
Take your pineapple
Pick up your breadknife and slice off the bottom and the top
With the pineapple ‘standing’ upright, take you breadknife and cut the spiky skin off the sides
When all the skin is off, you’ll probably find some little pieces of skin left (the eyes)
Use a small, sharp knife or pointy potato peeler to take the ‘eyes’ out of the pineapple
When it’s free from spikey bits, use your bread knife to slice the pineapple into slices about 2cm thick
Stack them up
Cut into quarters
Cut the tough core out and discard
Place the mango and pineapple in a bowl with the satsuma and apple juice
Chop the cucumber; you may prefer to take the core out of the cucumber
Wash your leaves!

Method

Remove the mango and pineapple chunks from the bowl and place in a new bowl with the leaves and cucumber and gently mix together
Drizzle over a little of the reserved fruit juice and sprinkle over some salt
Garnish with the cashews
Serve with fish or meat (Zoe recommends amazing dishes but these would be quick options)

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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