Pamplemousse, masculine noun (un pamplemousse, le pamplemousse, des pamplemousses) = grapefruit (pronounced paan-pler-moosse)
BUT mousse by itself is a feminine noun (une mousse, la mousse, les mousses) = froth, or a mousse (as in chocolate mousse for example), or moss, or slang for a beer.
My recipe for today is for salade de pamplemousse au concombre.
For 4 people, you will need:
- 2 grapefruits
- 1/3 cucumber
- 4 cherry tomatoes
- a fresh red chili if you like it
- a few lettuce leaves
- 2 tsp honey
- 2 tsp nuoc mam (Vietnamese fish sauce)
- 2 tsp oriental sesame oil
- the juice of a lime
- salt and pepper
Halve the grapefruits and, with a grapefruit knife, remove the segments into bowl. Keep any grapefruit juice for another use.
Wash the cucumber and cut into 1cm slices, and each slice into six triangular pieces with the peel. Add to the grapefruit segments.
Cut each cherry tomato into four pieces. Add to the grapefruit.
Make the dressing: in another bowl combine the honey, nuoc mam, sesame oil, lime juice, salt and pepper. Pour the dressing over the grapefruit, cucumber and tomato and mix well. Chill for at least 30 minutes before serving, stirring occasionally to blend the flavours.
Place washed and dried lettuce leaves on individual serving plates. Spoon the mixture on top of the lettuce carefully, heaping it up, and only adding about a teaspoon of liquid. You don’t want the plate swimming in dressing. Finely slice the chili on top if you are using it.
This is in fact a Vietnamese inspired dish. But since Vietnam was at one time a French colony, I am allowing myself to include Vietnamese dishes among my French recipes. Their food is so delicate, inventive and full of flavour that I can’t resist it!