Title: Chicken and Carambola Salad
Categories: None
Yield: 6 Servings

250 g (9 oz.) chicken breast
2 c Water
3 Cloves
1 pn Salt
1 Onion, sliced
1 Carrot, sliced
2 Carambola, sliced widthwise
2 tb Honey
1 tb Sugar
1 Lemon, juice of
5 tb Mayonnaise
Coarsely ground white pepper
-to taste

The following is from this past week's Jerusalem Post Magazine section.
Phyllis Glazer writes: "When choosing carambola ["star fruit"], look for
those with wide ribs -- they tend to be sweeter. If they are slightly
green, keep them at room temperature until they become a deep golden color
and edges of the rib just begin to turn brown. If you get stuck with a more
sour fruit, slice it and put in a bowl with equal parts of honey and sugar.
Let it rest for an hour, covered, in the refrigerator before serving."

Jerusalem Post Magazine, October 11, 1996, by Phyllis Glazer

Cut the chicken into cubes. Put the cloves, salt, onion and carrot into the
water and bring to a boil. Poach the chicken cubes for 5-7 minutes. Drain
and chill.

Mix together sugar and honey and add the carambola slices. Refrigerate
covered for 1 hour.

Mix the fruit with lemon juice, salt, mayonnaise, chicken and white pepper
to taste.

Serve immediately or cover and chill till serving.
Posted to JEWISH-FOOD digest V96 #51

Date: Mon, 14 Oct 1996 17:46:12 +0200 (IST)

From: Ruth Heiges