Summary

Ingredients

• 2 orange (s), (untreated), juice and zest
• 2 lime (s), (untreated), juice and zest
• 1 small Bunch mint
• 400 g crème fraîche
• 250 g quark (low-fat quark)
• salt and pepper

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Instructions

1. Wash oranges and limes, dry them and rub the peel, cut the fruit in half and squeeze. Bring the juice to a boil in a saucepan with the grated zest and cook covered over low heat for 10 minutes. Cut the mint into thin strips.
2. Mix the creme fraiche and quark. Stir in orange-lime juice and mint strips and season with salt and pepper.
3. Orange-lime dip goes well with fried salmon medallions, green and white asparagus tips and grilled prawns.