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Lilikoi Vinaigrette

March 19, 2014

Lilikoi VinaigretteNow that the weather has turned a bit cooler, we have been enjoying Manoa and butter lettuce from the garden. During the summer it is impossible to grow lettuce in Kihei, it’s just too hot.  We also planted radishes that turned out to be a tasty addition to our salads.

Garden Radishes

Lilikoi Flower in BloomOur new lilikoi (the most fragrant of tropical fruits) are doing well.  Their vigorous vines quickly claimed the fence as their home with their tendrils grabbing on to anything within reach.  We even caught one reaching up to the sky and fastening itself to a mango branch.  Our first season of growing lilikoi yielded a small, healthy, crop of fruit that we quickly used to make the best jelly ever.  Lilikoi vinaigrette came to mind when I was picking those tender lettuce leaves from the garden.  So with the few fruits left on the vines, the juice was frozen in small containers and will be enjoyed throughout the next few months.

Lilikoi Tendril

Fresh Lilikoi from the GardenLilikoi makes everything better.

Collecting Lilikoi JuicePress the pulp to extract the precious juice.

Lilikoi Shells and Juice

Garden Salad with FetaManoa and butter lettuce with cucumbers, tomatoes, radishes, avocado and feta.

Garden Salad with Lilikoi Vinaigrette and Whole Grain Bread

Lilikoi Vinaigrette

Makes about 3/4 cup

1/2 cup fresh lilikoi juice

1/4 cup canola oil

2 tablespoons + 2 teaspoons rice vinegar (not seasoned)

2 teaspoons honey

1 teaspoon Dijon mustard

1 teaspoon finely minced shallot

kosher salt and pepper

Preparation

Combine all ingredients in a jar, shake well.

 

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