• 2 large grapefruit
• 2 large sweet oranges
• 4 limes
• 4-5 c sugar
• 10 g butter

Carefully remove the rind from the fruit without including the pith.  Finely slice the rind and set aside.  Remove the pith from the fruit reserving half of it. Slice the flesh of the fruit saving the pips and putting these into a muslin bag with the reserved pith.

Place the fruit, rind, and muslin bag into a pot with 2 cups of water and simmer covered for about an hour until the rind is soft.  Remove the muslin bag and squeeze gently to remove the pectin.

Measure the fruit mixture and add equal parts of sugar.  Stir over a low heat until the sugar is disolved.  Increase the heat and boil stirring occasionally for about 15 minutes or until a setting point it reached.

Remove the pan from the heat and stir in the butter.  Stand for 15 mins, remove any scum and pour into sterilised jars.

• 500g kumara
• ¼ diced red capsicum
• 1 small orange, peeled and sliced
• ¼ c of raisins
• ¼ c toasted shredded coconut
• 1/3 c roasted peanuts
• 1 sping onion
• For the dressing:
• 1/3 c  each of mayonnaise and sour cream
• ¾ tsp curry powder
• 1 tbsp lemon juice
• Salt and pepper

Cook the kumara until tender, cool and cut into 2 cm cubes before adding to the rest of the salad ingredients.    Combine the dressing ingredients and pour over the salad.

Before I forget the winner of last month’s $50.00 voucher from Annie’s CQS is Desley Hayward from Timaru.