If you love ‘Spring rolls”, this is one you might want to try. The crab paired with orange and kiwi bring this up a notch.
- 2 kiwi, peeled and diced*
- 1 orange, segmented and diced (blood orange if possible)
- 7 oz. crabmeat, well drained and minced
- 1 tsp. wasabi paste
- 12 wide rice paper wrappers
- 12 slices Havarti cheese
- 12 Boston lettuce leaves
- enough plum sauce (to your taste)
- 12 sprigs coriander
- grilled sesame seeds
In a large bowl, combine the kiwi, orange and crab. Add the mayonnaise and wasabi and gently mix together.
Fill a shallow dish with warm water. Submerge a rice wrapper for 8 seconds and place on a clean dish towel.
Place a slice of havarti in the centre, add a lettuce leaf, some plum sauce, rice noodles and some of the crab mixture. Sprinkle with some sesame seeds and roll up tightly, tucking in the ends.
Repeat until all are used up and serve with more plum sauce.
This can be a light lunch with family on a Sunday or take to work and enjoy immensely while everyone looks on with pouts because they didn’t have one or you also can use these as an Appetizer for company. Just sayin’.
*The gold kiwi fruit is not as acidic as the green. I prefer it, but have trouble finding it in stores.
Chilled Summer Fruit Gazpacho
The sun is beaming, the clouds are scarce and it is time to eat. Well, set the table on the deck/patio and get ready to enjoy the coolest gazpacho you have ever had. Play on words? Perhaps…..
- 3 1/2 cups fresh raspberries (blackberries would be a good choice, as well)
- 20 oz. unsweetened frozen raspberries, thawed
- 3 tbsp. berry sugar
- 2 cups sparkling water, lime flavoured (try Costco’s Sparkling Ice lime flavoured water)
- 5 kiwi fruit, peeled
- 2 1/2 tbsp. fresh lime juice
- 1 cup finely diced honeydew melon (to match the colour of the kiwi)
- 1 cup finely diced watermelon, seeds removed *
- Zest from 1 large lime
Blend the raspberries and sugar until smooth. Strain through a sieve to catch all the seeds. Lightly press through the sieve making sure not to break the seeds up. Pour into a large bowl and add the sparkling water. Stir to blend well. Cover and place in the fridge while you continue on.
Process the peeled kiwis (remove the centre white ‘core’) and lime juice in the blender and puree until smooth.
Set out 6 pretty soup bowls and pour equal amounts of the raspberry puree into the bowls. Now, here’s the fun. CAREFULLY pour eual amounts of the kiwi puree into the CENTER of the raspberry puree.
Sprinkle the honeydew melon pieces on the raspberry puree and the watermelon over the kiwi. Scatter a little bit of the lime zest on top.
Make sure the purees are cold and the soup bowls are thoroughly chilled.
*I much prefer the gold kiwi and this would really work with the blackberries as far as flavour and contrast would be. The gold kiwi are not as tart or sometimes even bitter as the green kiwi.
If you can get the yellow watermelon absolutely go for it. They have much more flavour, are a bit sweeter taste and oh, so good. Your taste. Your choice.