Ackee and “Saltfish” with Orange-Ugli Fruit Juice

For me, Sundays = food.  Growing up, Sunday brunch consisted of ackee and saltfish and fried dumplings.  Now that I’m grown, I try to carry on the tradition.  When I was in law school I would often host some of my friends at my apartment for what I would call “Saltfish Sundays” and I’d cook up a storm.

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I miss those days. 😦

A few weeks back, my sister posted this on my Facebook wall (from the “Your probably not Jamaican if” Facebook page):


That’s fried dumpling stuffed with ackee and saltfish and peppers, with a side of fried plantain.  Foodgasm.

I knew I had to try to duplicate this for nostalgia’s sake.  Here’s my attempt:


Ackee and “saltfish” sliders with freshly squeezed orange-ugli fruit juice.

This is my kind of “Egg McMuffin.”  I used my juicer to juice an orange and an ugli fruit.  Instead of saltfish, you can use tempehfish inside of your dumplings.  Ackee and “saltfish” also tastes and looks lovely when plated on a bed of baby spinach.

Happy “Saltfish” Sunday peeps!

Broiled Ugli Fruit

So I finally bit into the ugli fruit.  It definitely doesn’t have an ugly taste.


The taste is quite…tangy.  Sour even.  More like a sour orange than a bitter grapefruit, and not as sweet as a tangerine.


I had mentioned in an earlier post that I wanted to try broiling the ugli fruit, much like one would broil a grapefruit for breakfast.  I cut it in half.  I sprinkled coconut sugar and freshly grated ginger on one half and placed it under the broiler for 5 mins.  I ate the other half in the meanwhile.  Contrary to what I had posted earlier, I wouldn’t juice the ugli fruit.  If I did, I would at least juice an orange with it to add some sweetness.


I like the finished product!  Broiling the ugli fruit brought out more of its grapefruity-ness, which I didn’t mind, but is a problem if you don’t like grapefruit.


1 ugli fruit (or grapefruit)

1 tsp coconut sugar

1 tbsp freshly grated ginger


  1. Set the broiler on hi (or low – it’s up to you)
  2. Sprinkle the grated ginger and coconut sugar onto the cut side of the fruit
  3. Place the fruit on baking sheet
  4. Let broil for 5 minutes
  5. Let cool of 1 minute
  6. Scoop out the pegs and enjoy!

“What a Way Eeit Hugly”: Ugli Fruit

Look at what I found (and eventually bought) at the grocery store today!

Ugli fruit!

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I’ll be honest — I was going to pass up on this funny looking fruit until I looked closer at the PLU price tag which read, “Product of Jamaica.”

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It’s beyond rare that I find a “product of Jamaica” in a large chain supermarket here in Montreal (in Toronto, maybe, but Montreal, definitely not).  I know, it’s a darn shame.  I have to travel far and wide just to get ethnic products here.  But that’s another story.

They cost $2.00 each, or 2 for $4.00, as advertised (I later read that they can be priced much higher elsewhere).

I whipped out my cell phone to do a quick Google search on how to 1) pick the right fruit and 2) use it in recipes.  What did it taste like?  Would I like it?  Would it be worth spending $2.00?

I decided to buy it and do more research (and try my luck!).

Ugli fruit (or euphemistically called “uniq fruit” elsewhere) is thought to be a Jamaican hybrid of a grapefruit, orange and tangerine.  It’s described at the Jamaican tangelo and it gets its name from it’s ugly (or, as Jamaicans would say, “hugly”) appearance.  Legend has it an indigenous ugli fruit tree was found growing wild near Brown’s Town in Jamaica.  The fruit was soon cultivated on a wider scale and “ship ah farrin” (shipped abroad) to places like the United States, Europe and yes, even Canada.

For more information on this fruit, I found the following sites to be helpful:

I have yet to cut into mine, but apparently it can be used just like a grapefruit or orange and has a taste similar to a navel orange.  The fruit is so exotic that it has its own website:  The site has a page dedicated to recipes that feature the ugli fruit.  Elsewhere I read that many people juice it or turn it into ice cream.

I’m not a huge fan of juicing (because you end up throwing away the fiber), but I may make an exception here.  Otherwise I’m tempted to cut it in half, sprinkle some salt on it, and broil it like I would a grapefruit for part of my breakfast (a friend told me that sprinkling salt on a cut orange makes the orange taste so much better). Hmmm… or maybe I can grater ginger and sprinkle it on top before popping it under the broiler…the possibilities are endless.  I’ll let you know how it goes.

Do any of you have any tips for eating ugli fruit?  How do you nyam yuh hugly fruit?