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Mango Salad Dressing

Tina Wasserman

Indians are very fond of mangoes, which are in season only from March to May. They are so beloved that they preserve many of their mangoes in chutneys and pickles to enjoy long after the season is over. Here is a delicious dressing to use over any salad.

1/2 cup finely chopped mangoes
1/4 cup rice wine vinegar
3 tablespoons oil
2 tablespoons honey
1 teaspoon chopped mint
1 teaspoon chives

Yield: 1 cup dressing

  1. Combine all ingredients in a screw-top jar and shake until combined.
  2. Serve with mixed greens tossed with some nuts or dried fruit bits, like cherries or cranberries.
Tina's Tidbits: 
  • Rice wine vinegar is not as tangy as other vinegars and makes a perfect base for a fruit-flavored dressing.
  • If you would like a smooth, slightly thick dressing, place the mangoes, vinegar, and honey in a food processor work bowl and pulse on and off 5 times or until the fruit is pureed. Slowly pour in the oil while the machine is running until an emulsion is formed. Add the mint and chives and pulse on and off 8 times, just until the herbs are chopped but not pureed.

Pineapple-Mint Salsa

Tina Wasserman

The tasty tropical topping created exclusively for Pecan-Crusted Fish Tacos, and give it a go with Homemade Pita Chips with Za'atar.

1/2 ripe pineapple, peeled, cored, and finely diced
1/2 jalapeño pepper, seeds and inner ribs removed, finely diced
1/3 cup finely diced red onion
1 tablespoon finely minced fresh Mexican mint marigold (or tarragon)
1 tablespoon finely minced fresh mint
Juice of half a lime
Pinch of sugar (optional, if pineapple isn’t sweet)

Combine all of the ingredients and refrigerate.

Dulce de Manzana (Apple Preserves)

Tina Wasserman

Turkish Sephardic Jews serve this sweet apple preserve as they wish their family and friends a sweet new year.

3 cups granulated sugar
1 ½ cups water
2 pounds apples, granny smith, gala or delicious
Juice of ½ lemon
1 Tablespoon rosewater or 1 teaspoon vanilla
¼ cup slivered almonds
  1. Place the sugar and water in a 3 quart saucepan and bring to a boil over medium high heat.
  2. While the mixture is heating, peel the apples and grate them by hand with a coarse grater or use a coarse grating disc on your processor. Immediately add the apples to the hot sugar syrup along with the lemon juice.
  3. Reduce the temperature to medium and allow to cook for 30–45 minutes or until most of the liquid has evaporated and the mixture is quite thick. (Note: the amount of time depends on the variety of apple and its juice content.) Stir the mixture occasionally to prevent sticking.
  4. While mixture is cooking, toast the almonds in a 350°F oven for 4 minutes or until lightly golden. Set aside.
  5. When mixture is thickened (it will get thicker when it cools ) add the Rosewater or the vanilla and place in an open container until cool. The toasted almonds may be added to the mixture or sprinkled on top as a garnish. Refrigerate until serving.
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