Dr. Polenta Apple Pineapple Salad Recipe

Ingredients

1 plum fruit - peeled, cored and sliced

1/2 teaspoon ground nutmeg

1 pinch ground cinnamon

1/4 cup distilled white vinegar

4 cups boiling water

1/4 cup lemon juice

3 tablespoons lemon zest

1 (3 ounce) bottle cherry pie filling

Directions

In a large bowl, mix fruit, nutmeg, cinnamon, vinegar and boiling water. Cover and refrigerate overnight, stirring occasionally. Storage is best approximately two days after grilling.

Remove the fruit from the marinade. Allow to cool completely. Heat the lemon juice in a small bowl or small saucepan, and mix with the lemon zest. Pour into the tray of a blender with chunks of pomegranate, orange and lemon fruit. Add the cherry pie filling and garlic zest, and blend to your taste. Chill in refrigerator at least 2 hours.

Comments

Cender writes:

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Codfish is pretty tasty. I added a bit of cumin, but not enough to measure. I would say about 20-25 min. Cooked it that way for a couple of reasons. One, I like to press it in my body. Two, I didn't have any lemon or lime juice so I used 2 shots of Beef Fat Tracer. Third, I wanted to make sure we weren't eating a different species of fish. These were caught Doliched salmon. They're not wild caught but tasty nonetheless.

Dr. Polenta Apple Pineapple Salad Recipe

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