This week, we share some recipes from the Californian coast to keep you cool – in both senses of the word.
Recipes extracted from Eat California by Vivian Lui, published by Smith Street Books, RRP $49.99. Photography © Con Poulos, food stylist © Vivian Lui.
Citrus salad
Prep: 15 mins
Serves 4
- 1 small pomelo
- 1 pink grapefruit
- 2 navel, cara cara or blood oranges
- 1 celery stalk, plus inner leaves
- Extra virgin olive oil, for drizzling
- 2 mandarins, peeled and sliced crossways
- 8 kumquats, finely sliced crossways
- 60g pistachios, shelled and chopped
- Sea salt flakes
Peel the thick skin off the pomelo, then remove enough of the outer white pith to be able to separate the pomelo into individual segments. Run a small paring knife along the flat side of a segment to release the inner fruit from the membrane. Repeat with the remaining segments.
Slice the top and bottom off the grapefruit to expose the fruit. Use a paring knife to remove the skin and pith following the curve of the fruit. Slice crossways to make rounds. Reserve the accumulated juices in a bowl and set aside. Repeat with the oranges.
Shave the celery with a peeler or mandolin. Cut the ribbons down into bite-sized pieces. Place the celery and leaves in the bowl with the reserved juices. Drizzle with a little olive oil and lightly toss.
To serve, arrange all the mixed citrus on a platter or individual plates. Top with the dressed celery, pistachios and a light sprinkling of salt.
Coconut popsicles
Prep: 5 mins, plus freezing time
Makes 10
Palm Springs date pops
- 400ml tinned unsweetened coconut milk
- 200g medjool dates, pitted
- 50g coconut flakes
- 2 Tbsp honey
- ½ tsp ground cardamom
- Pinch of sea salt flakes
Place all the ingredients in a food processor or blender and purée until smooth.
Transfer to popsicle moulds and freeze for 30 minutes before placing in sticks. Return to the freezer to fully set for about 4 hours before unmoulding.
Citrus creamsicle pops
- 400ml tinned unsweetened coconut milk
- 125ml (1/2 cup) condensed milk
- 300ml mixed citrus juice
- 2 Tbsp mixed citrus zest
Place all the ingredients in a food processor or blender and purée until smooth.
Transfer to popsicle moulds and freeze for 30 minutes before placing in sticks. Return to the freezer to fully set for about 4 hours before unmoulding.
Strawberry and vanilla pops
- 170g strawberries, sliced
- 55g (1/4 cup) granulated sugar
- 1 vanilla bean, split lengthways and seeds scraped out or 1 tsp vanilla bean paste
- 400ml tinned sweetened coconut milk
- 225g natural yoghurt
Toss the strawberries, sugar and vanilla together in a bowl. Leave for 20 minutes.
Add the milk and yoghurt to a large measuring cup and whisk to combine.
Purée the strawberries in a food processor or blender until smooth. Divide among popsicle moulds. Top with the yoghurt mix and swirl.
Freeze for 30 minutes before placing in sticks. Return to the freezer for 4 hours until fully set before unmoulding.
For more summer recipes:
