Let’s Get Lucky In 2019 With 12 Round Fruits For Your New Year’s Eve Table
Here’s how our Filipino New Year’s tradition goes—display 12 round fruits in your home on New Year’s Eve to bring good fortune and happiness for the coming year. That’s probably why local markets and groceries are brimming with round fruits this time of the year.
Having trouble coming up with a list of round fruits to bring home? Choose any of these to complete your lucky dozen: apples, Asian pears, cherries, chico, grapes, guavas, lanzones, longan, lychees, mangosteen, melons, oranges, peaches, plums, pomelo, rambutan, star apple, and the list goes on. But in the end, what’s most important is to choose fruits that you actually enjoy eating.
Once you have your 12 fruits, place them in a basket or bowl and display during your New Year’s Eve celebration. If you’re really a stickler for tradition (or perhaps a tad superstitious), then at the stroke of midnight, go ahead and take at least one bite out of all 12 fruits. Add noodles for long life and a sticky dessert (think palitaw or sapin sapin) for the good fortune to stick—and you’re all set to greet 2019 armed with all the good luck you’ll need to get through the new year.
The day after, what do you do with all that fruit? Simply peel and enjoy, blend into a fruit shake, or even add to your favorite salad for a touch of sweetness. Here’s one of our favorite recipes that pairs bitter spinach, salty bacon, with the sweet acidity of oranges or dalandan.
Warm Spinach, Bacon, and Orange Salad with Sesame Vinaigrette
Recipe by Katherine Jao
- 1/2 cup bacon strips
- 2 cups baby spinach leaves
- 1/4 cup diced and roasted beets
- 8 to 12 orange, mandarin, or dalandan segments
- 3 tablespoons pine nuts, toasted
- 2 tablespoons bacon fat
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 to 2 teaspoons sugar
- 2 teaspoons rice vinegar
- pinch of pepper
1. Cook bacon, remove from pan, and strain out oil. Reserve oil for the sesame vinaigrette.
2. Whisk together ingredients for the sesame vinaigrette and keep warm.
3. Heat spinach leaves in pan used to cook bacon. Drizzle a good amount of sesame vinaigrette. Turn off heat and toss in bacon.
4. Transfer to a plate and top with beets, orange segments, and pine nuts. Serve warm with sesame vinaigrette on the side.
This recipe first appeared in FOOD Magazine, Issue 2, 2016
Recipe styling by Aby Nachura
Recipe photos by Paul del Rosario