Tropical Fruit Salad With A Hint Of Mint

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

I have always been a sucker for colors, and in my younger years could spend hours twisting, turning, and shifting a kaleidoscope until finding perfect satisfaction in the multitude of patterns. What I love most about fresh fruit and vegetables is the lush palette of rich colors which they come in. It's like a gorgeous kaleidoscope, each twist creating a gleaming new pattern illuminating the dish in a new exciting way.

This affection I have for colors is also why I enjoy going to farmer’s markets: seeing the colorful fruit, vegetables, breads, cheeses and flowers provides soothing comfort to extremely dull winter days. I never can resist and I cannot remember that I have ever come back empty-handed from the market. Even if my fridge is bursting full, my temptations of all I could make with the produce in front of me always takes the upper hand.

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I have always been a sucker for colors, and in my younger years could spend hours twisting, turning, and shifting a kaleidoscope until finding perfect satisfaction in the multitude of patterns. What I love most about fresh fruit and vegetables is the lush palette of rich colors which they come in. It's like a gorgeous kaleidoscope, each twist creating a gleaming new pattern illuminating the dish in a new exciting way.

This affection I have for colors is also why I enjoy going to farmer’s markets: seeing the colorful fruit, vegetables, breads, cheeses and flowers provides soothing comfort to extremely dull winter days. I never can resist and I cannot remember that I have ever come back empty-handed from the market. Even if my fridge is bursting full, my temptations of all I could make with the produce in front of me always takes the upper hand.

This vibrant fruit salad adds a lovely vitamin kick to the day. Besides the fact that it looks beautiful, with all its lovely bright yellow, orange and pink tones, almost all the ingredients are organic. There are organic mangos, papayas, pink grapefruit, and oranges. (Only the baby pineapple was not.) I use the fresh juices of the grapefruit and oranges for my dressing, adding a touch of lavender honey and chopped mint to give the salad an explosive taste.

For me, fruit salads should not be a mushy pulp of too many fruits. As the saying goes "Too many cooks spoil the broth," my saying goes "too many fruits spoil a good salad." I always pick three to five types of fruits for my fruit salad. This is more than enough, and will offer a wonderful harmony of flavors. Adding too many types of fruit kills the flavors of a fruit salad, confusing the taste-buds with what it is you are currently chewing on.

I also like to set a theme when preparing a fruit salad. For this salad, I chose "tropical" as my theme, and stuck to tropical fruits that pair well. The flavors of mangoes, papayas and pineapples blend perfectly with each other, and the tangy aroma of the citrus fruits complements the entire salad wonderfully. A touch of mint adds a refreshing note and the pistachios the crunch.
MyKitchenInHalfCups
Gorgeous Meeta! Fruit at least hints of summer and sun and mint always makes things sparkle. Mint grows all year in my back yard here and I tend to forget to use it. Thanks for the reminder.
FEBRUARY 20, 2008 9:02:00 PM GMT+01:00

Method:

  1. Put all the fruits into a large metal bowl. In a separate bowl pour in the reserved orange and grapefruit juice. Add the honey and whisk until incorporated.
  1. Pour over the fruit and toss well. Sprinkle with the mint leaves and refrigerate for at least 30 minutes so that the flavors and aromas can infuse with each other.
  1. To serve, simply spoon into bowls or glasses and sprinkle with chopped pistachios. If using the crème fraiche, add a small dollop on top. Serve chilled.
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