Fruit and Vegetable Relishes

Tender raw vegetables make the most acceptable relishes. Besides those most commonly used, such as radishes, onion, celery and ripe olives, we can use raw turnips sliced, rutabagas, kohlrabi, carrots, artichokes or eggplant.

Rhubarb makes a delicious and very wholesome relish.Use the tender ribs of the leaves and the tender parts of the stalk. Cuth them into small pieces and sserve raw without any dressing.

Raw cauliflower makes a dainty and palatable relish. The flowerets can be separated adn served without dressing or they may be added to any salad in season.

Raw asparagus tips, or even the whole stalk when tender, is a pleasing addition to the list of availablerelishes. You can also add them to salads.

Raw sweet corn when it’s at its tender stage, is a delightful surprise if you’re trying it for the first time. Swerve it on the cot or cut and scraped.

Apple Relish

  • Peel and core 6 apples
  • Dice them
  • Add 1 minced bell pepper
  • 2 table-spoons of brown sugar
  • Juice of 1 lemon

Asparagus Relish

  • Same as the apple relish but substitute chopped asparagus for the apple.

Cabbage Relish

  • Finely chop 1 small head of cabbage
  • 2 apples
  • 2 bell peppers
  • 2 chives
  • Mix with lemon juice and a little sugar

Pear Relish

  • Peel, core and dice 6 pears
  • Add 1 minced bell pepper
  • A little minced chives
  • Juice of 1 lemin
  • A little sugar to taste

Corn and Apple Relish

  • Cut enough corn from cob to make 1 cup
  • Add 1 diced apple
  • 1 tablespoon each of minced onion and green pepper
  • Juice of 1/2 lemon
  • 2 tablespoons of brown sugar