Meyer lemons! The fruit of the gods! When my dad shipped some to me that he just picked off his tree, I eagerly tracked the package every step of the way from the sunny West Coast until it arrived here in the Frozen North.
Meyer lemons are thought to be a cross between a lemon and an orange. They have a deep yellow color, a rind that is thinner than a regular lemon, and are much sweeter. I should also mention how much juice you can squeeze out of one – lots!
When thinking about how best to use these little jewels, I decided to keep it pretty basic so the taste of the lemon would not be over-powered by other ingredients. Making a light, sweet, creamy dressing seemed to be in order.
This is something you can put together very quickly. Use any kind of fruit in your fridge. Apples and pears will work as well as the tropical fruit I used here. Have fun and experiment! You won’t be disappointed.
Ingredients
1 banana – sliced
¼ honeydew melon – cut into chunks
1 orange – cut into chunks
¼ cup pomegranate seeds (or dried cranberries)
½ cup Meyer lemon juice (2-3 fruits)
¼ cup raw cashews
2 tsp. agave nectar
pinch of salt to taste
Directions
- Place lemon juice in a mixing bowl.
- Place sliced banana in mixing bowl and mix well so banana is coated with lemon juice. This keeps it from browning.
- Add melon and orange to mixing bowl and toss.
- After fruit is coated with juice, drain remaining lemon juice and fruit juices into food processor. Add cashews and blend well until cashews are pureed. Add agave nectar to achieve desired sweetness. Add salt to taste if necessary.
- Add pomegranate seeds to fruit mixture and toss. (Adding them in earlier with the lemon juice will turn the juice and subsequent dressing pink.)
- Transfer to serving dish and pour dressing over fruit.
- Serve cold immediately.
Leave a Reply