Acidulé, adjective (acidulé (m.), acidulée (f.), acidulés (m.pl.), acidulées (f.pl.) = a sharp, sour, tart taste (pronounced assi-du-lé, as it is written, no particular stress).
A word used mostly of fruit, sometimes of sweets (candy), cf. English acid drops (in French, bonbons acidulés).
A very short entry today, a super simple recipe, more of an idea really. My English grandmother, who only learnt to cook in the 1950s because up to then she had always had a staff, had a standard list of very few, very easy recipes, which were usually quite successful. This one of hers is a simple salad to go with rich food such as duck, goose, pork, even English sausages. It takes the edge off the richness of the rather fatty meat. It is a salade acidulée aux oranges et à l’ail.
This is one of those recipes where I don’t need to give you ingredients (but they are oranges, a lime, olive oil, garlic, salt, pepper). I hardly need to give you instructions in fact. Just take an orange per person, a nice juicy one (blood oranges are good for the colour they add); don’t skin it with your fingers in the usual manner, but take a sharp knife to it and trim off the skin and the pith at the same time. If your oranges are large, cut in half and then slice fairly thickly, about 0.7cm per slice and arrange in individual dishes. Pour any juice back over the orange. Squeeze some lime juice, drizzle olive oil, add salt and pepper and a little grated garlic.
Each person will toss his or her invidual salad as and when. Try it, it’s really good, refreshing and light with the meats mentioned above, as well as any other vegetables you may choose.