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Moeraki Blueberry Salsa to complement Fish

This is a very easy recipe


1 cup / 250 ml blueberries juiced,
1 tbsp / 5 ml cream honey,
15 ml squeezed lime,
a finely chopped
½ large pink grapefruit
/1 tsp,
2 tbsp / 30 ml red onion,
1 tbsp / 15 ml jalapeno pepper finely chopped [or pepper of your choice].


Section out the pink grapefruit and discard pithy membrane bits. Dice the grapefruit and mix with the chopped onion, jalapeno pepper, honey and lime juice. Add in the blueberries last and stir. Serve with salmon, trout, snapper, and flatfish such as flounder, sole.

If some fruits are hard to get you can substitute the grapefruit for an orange or lemon for example and a mango or similar can replace the grapefruit.

Substitute a sectioned orange or ½ cup diced ripe mango for the pink grapefruit. Experiment with quantities and the pepper to get the flavour you prefer.

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Cooking Tips:

  • Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.
  • Finely chopped fresh herbs will produce a stronger flavor.
  • Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.
  • When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it’s magic and eliminates the odour completely.
  • Never soak diced vegetables in water before preparing them or they will lose all their nutrients.
  • Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.
  • If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hands.