An exotic dish with a fresh, tangy flavour, Kumquat and Pineapple Salad makes an interesting hors d’oeuvre for a summer dinner party. If kumquats are not available,
8 ounces of orange segments and
1 teaspoon of preserved ginger may be substituted.
8 oz. preserved kumquats, seeded and thinly sliced
8 oz. fresh pineapple, peeled, cored and chopped
4 oz. green grapes, halved and seeded
6 large lettuce leaves, washed
10 fl. oz. sour cream
2 teaspoon dried tarragon
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon white pepper
First, prepare the dressing. In a large mixing bowl, combine all of the dressing ingredients and beat with a fork until they are well blended.
Add the kumquats, pineapple and grapes to the dressing and mix well.
Arrange the lettuce leaves on a large serving plate. Spoon the salad on to the lettuce. Place the salad in the refrigerator and chill for 30 minutes before serving.
Kumyss is a mildly alcoholic drink made by the wandering tribes in Russia from fermented asses’ or mares’ milk. It has a faintly sweet-sour taste. It has been pro-duced since preChristian times and was compared by Marco Polo to an excellent white wine.
A type of kumyss made from cows’ milk was at one time commercially pro-duced in the United States, but now, with the increasing popularity of yogurt, it is no longer generally available.