Now that we are 'empty nesters" my husband recently took a job that requires him to travel and I get to tag along occasionally. While Cincinnati, Ohio, may not be on other's top travel lists, I was excited for the chance to go back to Jungle Jim's grocery store. There I spotted a beautiful dragonfruit display. I have had dragonfruit in a sorbet before, so I thought I would pick some up. The seafood station was next and I also picked up some beautiful pink shrimp.
I posted a question on foodpickle looking for ideas and did an internet search. There were a lot of fruit salad and smoothie recipes but not exactly what I wanted. I did find a recipe with an interesting combination of flavors at www.greenkitchenstories.com from the a la alkaline sisters. Here is my adaption of their fruit salad. I cut down the amount of lime juice by more than half and substituted a little flavored vinegar as well as doubled the amount of mint that they called for. Then I added the beautiful pink shrimp and avocado, and tossed it together carefully and spooned it into the fruit shells. —lorigoldsby
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.