Prep time: 15 minutes
Total resting time: 30 minutes to overnight
Servings depends on how many kinds of fruit you use
Ingredients:
a variety of fresh fruits, cut in chunks. This is particularly wonderful in summer when, no matter where you live there’s probably something local that’s juicy and delicious.
So here’s a list of some of my favorite fruits to combine:
Pineapple
Peaches and/or nectarines
Berries (try to get different colors happening - blueberries and strawberries are my personal favorites, I hate little seeds)
Plums
Melons
Mangos
Papaya
Grapes
Add your favorite fruits
I avoid using bananas or apples because they turn brown/black and get mushy so they really aren’t good unless you plan on eating the entire fruit salad right away.
½ - 1 tbsp fresh mint, coarsely chopped
½ tsp freshly ground pepper – this is not a typo – the pepper just somehow enhances the sweetness of the fruit.
Your favorite fruity liqueur is a delightful option – just a splash or two (my favorite is Grand Marnier – very orangey). If you don't wish to use liqueur, not to worry, the fruit will make it's own wonderful ambrosia.
Directions:
1. Peel and chunk the fruit and combine it all in a bowl. Add the pepper and mint, toss and refrigerate for at least 30 minutes for the juices to blend together.
If you don’t use bananas or apples, this salad will still taste great 2-3 days after you make it.
Serving variations:
~ All by itself
~ With some vanilla yoghurt
~ With some granola
~ With some ice cream
~ Over a slice of simple pound cake
Related links: Food and Drink recipes
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