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"I felt transported to the Caribbean the minute I opened this stunning compendium of the region’s history, geography, and culinary traditions. Well-written recipes and gorgeous photographs compelled me to the kitchen to try these toothsome dishes myself."

Barbara Pool Fenzl - Cookbook author, Owner of Les Gourmettes Cooking School, Host of the PBS series, "Savor the Southwest," and Past President of the International Association of Culinary Professionals.


From Caribbean Cuisine
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Credit: Ken Epstein
Serves 6 - 8

Once you get used to cooking with christophenes, you’ll wonder how you could have gotten along without them. This is an attractive salad to serve with a fillet of fi sh on a bed of colorful designer baby greens.

Ingredients:

3 peeled and halved
christophenes (chayotes)
3 oranges (sectioned)
1 cup fresh or can hearts of palm
(sliced in 1-inch pieces)
1/4 cup thinly sliced red onion
1/4 cup Orange Vinaigrette [page 91]
salt and pepper to taste
  1. In a large pot, cook the christophenes in boiling water until soft but not mushy. Remove with a slotted spoon, and place in a bowl of ice water until chilled. With a spoon or small knife cut out the center pit from the christophene and discard. Cut the remaining flesh into slices.
  2. Peel the oranges and cut into sections by cutting between the membranes.
  3. In a bowl, toss together all the ingredients.
  4. Cover and refrigerate for 30 minutes.
  5. Serve salad on its own, with fish, or on fresh greens.

 
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