Tangerine Coleslaw
Florida Classic Growers/Noble Worldwide Citrus
1 small head of cabbage,
cut in long thin shreds
3 Florida tangerines,
segmented
½ cup raisins
¼ cup chopped nuts
(walnuts work best)
Prepare the dressing: In a jar with a lid, combine
oil, tangerine zest and juice, lemon juice, honey
and sesame seeds; shake well.
In a large bowl, combine cabbage, tangerine
segments, raisins and the dressing; toss to
blend. Chill.
To serve, add chopped nuts and toss gently.
Makes 6 servings.
Variation: Substitute oranges for the tangerines.
DRESSING
¼ cup salad oil
Grated zest of ½ Florida
tangerine
¼ cup fresh Florida
tangerine juice
Juice of ½ fresh lemon
2 tablespoons honey
1 tablespoon toasted
sesame seeds
Grilled Peaches
I.M. Ripe
2 tablespoons extra-;ne sugar
2 tablespoons brandy
4 I.M. Ripe peaches, cut
in half, stone removed
2 tablespoons olive oil
Sprinkle sugar and brandy on a cookie sheet.
Place peaches face down on the sugar mixture
and let macerate for 30-60 minutes.
Preheat the grill to high.
When ready to cook, coat the exposed fruit
;esh lightly with oil. Grill over high heat until
grill marks appear and the ;esh softens.
Makes 4 servings.
Tip: Serve alongside a salad, chicken or
grilled steak.
