Who would have thought a knobby, ugly root vegetable, sweet tropical fruits and a nasal clearing infused dressing could be so good? This Guava Salad is no simple flavour combination and you’ll be surprised how fantastic it tastes!
Peel the mangos. Cut the mango down one side as close to the pit as possible. Do the same for the opposite side. Then lay the cut mango flat on the cutting board and slice to about 3-5mm wide. You should get semi-circle slices.
Cut and slice red apples as per mangos. Add apples into salted water to stop it from browning.
Cut and slice guava as per mangos.
Cut and slice celeriac as per mangos. Add celeriac into lemon water to stop it from browning.
Cut your skewer to about 15 cm in length.
Drain the apples and celeriac and pat dry.
The order of the fruit and vegetable is mango, celeriac, mango, apple, guava. Repeat until you get to the end of the skewer. You will find that the fruit and vegetables will be of varying sizes. We only want the top part to look somewhat even. When you skewer, to lower the fruit, pierce it higher and for a fruit to appear higher, pierce it lower. That way it will all end up even on the top.
Chop 1 sprig of dill for garnish.
Dressing
Chop 1 sprig of dill.
Mix it in with the sour cream and horseradish.
Assembly
On your serving plate, place 4 sprigs of dill to one side.
Place the 4 skewers on top of the dill. You can place them at angles, on top of one another or anyway you wish just as long as the fronds of dill are peeking through.
Serve the dressing in a bowl to the side. You can even make one small bowl per person.
Sprinkle from a height some chopped dill, salt and pepper.
Serve immediately.
Notes
Ensure that you remove the seeds of the guava altogether as they are pretty hard on the teeth.
Any red apple will do for this recipe.
Use lactose free sour cream to make this salad recipe dairy-free.
Use the leftover celeriac to make celeriac mash for your mid-week dinner. You would do it as you would with potato. Boil it, mash it and if you wish to run some butter or cream through it.
All the off cuts of the fruits can be made into a fruit salad, smoothies or eaten as it is.
If you like this recipe but don’t want to skewer it, just chop it all up into small bite size chunks, stir through the dressing and serve.
If you have never used horseradish cream, you can find it in the mustard section of your supermarket. You can certainly use freshly grated horseradish if you’re after a much stronger flavour.