Name: Shaddock Salad
Ingredients: 1 shaddock; ice; lettuce leaves; mayonnaise

Shaddock Salad

Ingredients

1 shaddock
ice
lettuce leaves
mayonnaise

Directions

Prepare

Extract the pulp from the shaddock.
Chill the pulp on ice.

Serve

Serve the chilled pulp on lettuce leaves.
Top with mayonnaise.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Shaddock: Provides the main fresh, juicy, tangy pulp that forms the body of the salad.
Mayonnaise: Adds fat and creaminess, softening the citrus acidity and giving a rich coating.
Lettuce leaves: Provide a crisp, cool base that holds the pulp and adds fresh texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.