Slice the bottom off the orange so that it
stands firmly on a chopping board. Using a large sharp knife, remove the
peel by slicing from the top to the bottom of the orange. Hold the
orange in one hand over a bowl. Slice towards the middle of the fruit,
to one side of a segment, and then gently twist the knife to ease the
segment away from the membrane and out of the orange. Repeat to remove
all the segments. Squeeze any juice from the remaining membrane. Peel
the apple, slice it into wedges and remove the core. Place the chilies
in a blender or food processor with the orange segments and juice, apple
wedges, garlic and mint. Process until smooth, then, with the motor
running, pour in the lemon juice. Season, pour into a bowl or small jug
and serve immediately.
This very unusual salsa makes a fantastic
marinade for all kinds of shellfish and it is also delicious when
drizzled over freshly barbecued meat.