2 liliko’i (or about 3 local limes)
1/4 cup balsamic vinegar
1/4 cup Maui sugar (Costco)
1 teaspoon Dijon mustard
1 teaspoon Hawaiian sea salt
1/2 small sweet Ewa onion
1 cup canola or olive oil (or choose macadamia nut oil made from locally grown mac nuts)
Scoop the contents of the liliko’i, seeds and all, into a blender. For dressing without the seeds, blend lightly just until seeds begin to break up, strain, and return juice to blender and continue with recipe as below. Add sugar, mustard, salt and onion and pulse until blended. With the motor running, slowly add the oil, blending until mixture is thick and well blended. Chill, preferably in a glass canning jar. This recipe was adapted from The Hawaii Farmer’s Market Cookbook.
Although preparing your own salad dressing adds a little extra time to cooking, you can make enough to last a week or two by doubling the above recipe. I like using glass for storage of dressings for several reasons; they are easier to clean, you can use them repeatedly, and glass does not impart any unfavorable tastes to your dressing.
1/2 pound local strawberries, trimmed and quartered
1/2 Maui onion, shaved thin and chopped
1/4 cup sherry vinegar
3 tablespoons Maui sugar
1/2 cup extra-virgin olive oil (or local macadamia nut oil)
Fresh basil, torn
salt to taste
Marinate strawberries with sugar and sherry vinegar for one hour and drain, reserving the liquid. Add the olive oil to the strawberry liquid and mix. Add onion and basil.