Raw Food Wednesday 5/07
Jerk Pineapple, Papaya and Mango
Spiral Cut Daikon, Avocado and Lime Zest on a bed of Napa Cabbage
We liked the jerk sauce so much from last night that we decided to make a raw version and put over some tropical fruit...
The pineapple, papya and mango were portioned into roughly 2" X 2" by 3/8" slabs, coated with jerk sauce, and put into the dehydrator -- 6 hours @ 105F.
The jerk sauce was ground allspice, thyme, black pepper, garlic, ginger, scallion, cilantro, habanero pepper, olive oil and lime juice all pureed together and -- wow! -- it was spicy!
The daikon, avocado, napa cabbage were there to counteract the heat -- which they did... to a point. ;)
The general consensus was the pineapple came out the best, followed closely by the papaya. The mango wasn't great to start with and didn't improve much in the interim.