Cucumber-apple-fennel tartare with pink berries
Refreshing and light! My cucumber-apple-fennel tartare is perfect for hot summer days or whenever you feel like a light and healthy meal. However, before we jump into preparing this delicious tartare, let’s learn a little about the two highlights in the dish: the fennel and the pink berries.
Interesting facts about fennel:
Fennel has a lot to offer, both in terms of taste and health.
- Origin and history: Fennel originally comes from the Mediterranean and was valued in ancient times for its medicinal and culinary properties.
- Health Benefits: Fennel is rich in fiber, vitamin C, potassium and manganese. It supports digestion, has an anti-inflammatory effect and is good for the immune system.
- Taste and use: Fennel has a slightly sweet, anise-like taste and goes well with fish, meat and vegetable dishes. It can be used raw, cooked or as a spice.
Interesting facts about pink berries:
Do you already know the red pepper, which isn’t actually a pepper? But these pink berries undoubtedly look good to eat. Pink berries, also known as Brazilian pepper, look like red pepper – but they are not even botanically related to it.
Pink berries give fish and vegetable dishes an exotic taste with their sweetness, but they also go well with poultry, game, dips, soups and sauces. Thanks to their soft shell, the pink berries are simply added whole towards the end of the preparation time or they are lightly pressed or crushed shortly before use. The fruits of the Brazilian pepper tree also differ significantly in taste from their visual competitors: pink berries have hardly any spiciness, but they taste sweet, slightly bitter and impress with their warm taste.
Preparation time: 25 minutes
Resting time: 1 hour
INGREDIENTS
- 1 green apple
- 1 cucumber
- 100g fennel, cut into small pieces
- 2-3 green onions
- 1 bunch of chopped chives
- 4 tbsp sour cream or you can also use Creme Vega
- 2 tsp lime juice
- Salt and pepper
- 1 tbsp pink berries (red pepper whole)
PREPARATION
- Wash the apple, cucumber, fennel and spring onions thoroughly and drain. Then separate the apple from the core and cut into fine cubes.
- Next, cut the cucumber in half lengthwise, cut out the seeds and cut into fine pieces. Then finely chop the fennel and spring onions.
- Now mix all the ingredients together, mix with the sour cream or cream Vega and season with pepper, salt, lime juice and chives.
- Let the whole thing sit in the fridge for an hour and then serve.
- Add the pink berries just before serving.