Chef Tom Fraker
Brûléed Red Banana with Citrus Salsa
Category
Dessert
Servings
4 servings
Prep Time
1 hour
Cook Time
3-4 minutes
Author:
Chef Tom Fraker
Ingredients
-
4 Melissa's Red Bananas, ripe
-
1 Meyer Lemon, juiced
-
1 tablespoon Pure Vanilla Extract
-
3 tablespoons Granulated Sugar
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3 tablespoons Brown Sugar Citrus Salsa (recipe follows)
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Mint sprigs, as needed for garnish
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6 Melissa's Neapolitan® Tangerines
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1 Grapefruit
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1 Mango, ripe
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2 tablespoons Honey
For the Citrus Salsa:
Directions
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.
Recipe Note
I like to serve this with a small scoop of vanilla bean ice cream.
Filed in:
Brûléed Red Banana with Citrus Salsa,
Dessert,
Honey,
Honeycomb,
Mango,
Mangos,
Meyer Lemon,
Meyer Lemons,
Mint,
Neapolitan tangerines,
Neapolitan® Tangerines,
Organic Grapefruit,
Red Banana,
Red Bananas,
Ruby Red Grapefruit
