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Yuzu Marinated Fruit Salad with Carrot-Mango Sorbet

Serves 6

Carina Ahlin, Pastry Chef

Simple Syrup

2-1/2 cups sugar

2 cups water

To make the Simple Syrup: Combine sugar and water in a saucepan and bring to a boil until sugar dissolves; cool.

Yuzu Marinade

16 kumquats

1 cup sugar

1 cup orange juice

1/3 pineapple

1 Asian pear

1 papaya

1 tablespoon unsalted yuzu or lime juice

1 teaspoon lemon juice

12 leaves fresh mint, chopped

To make the Yuzu Marinade: Cut the kumquats in half and bring them to a boil in water to cover. Shock them in ice water to remove any bitterness and to retain color. Simmer the kumquats in the sugar and orange juice until they are clear. Let cool and remove the meat and seeds.

Cut off the skin from the pineapple. Peel the pear and the papaya. Dice all the fruit into bite-size pieces. Combine yuzu and lemon juice. Add to the fruits and toss lightly. Add mint and set aside.

Carrot-Mango Sorbet

2 cups mango purée, purchased or prepare*

2 cups fresh carrot juice, purchased or use a juicer to prepare

2 cups Simple Syrup (recipe above)

1/2 cup water

1/3 cup fresh lemon juice

*Make mango purée by peeling, seeding, and slicing about 6 mangoes and place in a blender with 1/2 lemon, juiced. Blend while adding a tablespoo of water at a time until reaching the desired purée consistency.

To make the Carrot-Mango Sorbet: Blend mango purée, carrot juice, Simple Syrup, water, and lemon juice. Freeze in ice cream maker according to the manufacturer’s directions.

Mango Sauce

1 ripe mango

2 tablespoons Simple Syrup (recipe above)

1 teaspoon fresh lemon juice

To make the Mango Sauce: Peel and cut the mango from the seed and blend in a blender until smooth; add Simple Syrup and lemon juice and blend until very smooth.

Garnish

2 lemons or oranges

How to Plate: Place layers of the Yuzu Marinade in a ramekin and unmold onto one side of each plate. Create a little “bowl” with two sections of a lemon or orange, removed from between the white membranes of the fruit, by placing the wider part on the outside. Place a scoop of Mango Carrot Sorbet on top. Drag a spoonful of Mango Sauce across the plate and then serve.

Matthew Kenney

“Plant-based ingredients provide endless rewards to a serious chef’s kitchen—not only providing fresh and vibrant flavor, they bring us closer to the environment, nutrition, and seasonality, all of which are essential building blocks for well-rounded, creative cuisine.”

Matthew Kenney grew up on the coast of Maine, but his attraction to the energy of New York and his passion for cooking and restaurants led him to enroll in the French Culinary Institute. After culinary stints at La Caravelle and Alo Alo, at twenty-eight, he opened his first restaurant in 1993. Kenney’s was an overnight success and he became widely known for his dynamic ideas and innovative regional Mediterranean cuisine. In 1994, Food & Wine magazine named him one of the ten best new chefs in America, and he received his first Rising Star Chef nomination from the James Beard Foundation. In 1997, he published his first cookbook, Matthew Kenney’s Mediterranean Cooking, and by 1998 he had opened four new restaurants in New York.

Kenney shifted his focus to regional American cuisine in 1999 and expanded his culinary empire from New York to Atlanta and Portland, Maine. He also launched Matthew Kenney Catering and Events, introduced a line of gourmet products called Modern Fare, and published a second book, Matthew Kenney’s Big City Cooking. In 2002, he adopted a raw vegan and organic lifestyle and refocused his entire culinary career in a direction he had been leaning toward for a number of years. Soon after, he opened three business ventures—Pure Food & Wine, The Plant, and Blue/Green. He co‑authored a raw food cookbook, Raw Food Real World and also launched a new company, Organic Umbrella, through which he is currently working on promoting organic living projects throughout the world, including London,