Last week I took a trip with some friends to Good Fortune, an awesome Asian grocery store in Falls Church, Virginia. Upon entering we walked right into the produce aisle, which was brimming with fresh & affordable fruits & veggies. I eyed a big mesh bag of Kumquats & made an impulse decision to buy them, having no idea what I'd really do with them.
The meat of a Kumquat is incredibly sour but the rind is actually sweet. Since they're so small, Kumquats can be eaten rind-on as long as they're washed. At least that's how I enjoy them, otherwise they're too sour for me! Fun fact: my sister is sour-obsessed & when she was younger, she would suck on an entire bag of sour skittles until the coating dissolved, leaving a small acid burn hole through her tongue. This wasn't just a one time occurrence might I add. Questionable life choices? Probably. Still love you though, sis!
Leaving the store with over a pound of Kumquats, I knew I had to do something with them besides potentially burn my mouth from their sourness & acidity or default to candying them, like most recipes I found online advised to do. I decided a fruit & veggie salad would do the trick with a mixture of textures & flavors to balance out the sourness of the Kumquats.
Carpaccio is originally an Italian dish of razor thin slices of raw meat or fish topped with some type of sauce or vinaigrette, sometimes cheese, arugula, lemon, & herbs. My knife cutting skills could use some work, but the recipe below is my take on a vegan & vegetarian Carpaccio perfect for the start of spring! A.k.a. really just a fancy salad in my case. Enjoy!
1/4 red onion
1/2 cup kumquats
Juice of 1 lime
Chili lime seasoning [I use & recommend Trader Joe's brand]
Salt to taste
Prep time: 10 minutes
Total time: 10 minutes
Servings: 1 serving
Wash & peel a mango using a potato peeler. Slice the mango into 2 large sections, making sure to cut along the flat side of the pit. Slice both mango sections into very thin slices along their widths. [Nosh on the rest of the mango as a snack or freeze for future smoothies. No food waste here!]
Cut an avocado in half & take out the pit. Using a sharp paring knife, carefully remove the skin, making sure not to dent the meat. Slice skinless avocado halves into very thin slices along their widths. [Skinless avocado kind of sounds weird...anyone else agree?]
Cut a red onion in half. Use 1/2 of the onion & slice off about 3-4 very thin pieces, making sure rings stay in tact. Pop all the rings out so they're separated from each other.
Wash & slice Kumquats into very thin cylinders. A mandolin will cut cleaner cylinders, but a sharp paring knife can also work.
Assemble fruit in layers of your choosing.
Squeeze juice of one lime over fruit.
Season with a healthy dose of chili lime seasoning & salt to taste.