4 Melissa's Red Bananas
1 Meyer Lemon
1 Tablespoon Pure Vanilla Extract
3 Tablespoons Granulated Sugar
3 Tablespoons Brown Sugar
Citrus Salsa (recipe follows)
Mint sprigs, as needed for garnish
For the Citrus Salsa:
6 Melissa's Neapolitan Tangerines
1 Texas Ruby Red Grapefruit
2 tablespoons Honey
1/4 cup Mixed Nuts -- toasted
Preheat oven broiler to high.
Split the red bananas in half lengthwise and then peel them. Place the bananas, cut side up, in an ovenproof dish. In a small bowl, combine the Meyer lemon juice and the vanilla. Brush the bananas with the mixture. In another small bowl, combine the sugars.
Generously sprinkle the sugar mixture over the bananas. Place the sugar-topped bananas under the broiler until they are well caramelized (about 3-4 minutes). Watch carefully so that they don't burn. Remove them from the broiler and set aside to cool.
To make the citrus salsa
Peel the tangerines and grapefruit. Segment the fruit by cutting between the membranes. Place the segments in a bowl and squeeze out any of the remaining juice from the membranes into the bowl too.
Discard the membranes. Add the mango and honey to the bowl and gently toss.
To serve, divide the citrus salsa into 4 small bowls.
Top each with 2 caramelized banana halves and garnish with a fresh sprig of mint. Makes 4 servings.
I like to serve this with a small scoop of vanilla bean ice cream.