Kumquat and Pineapple Salad

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.

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