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Tropical Fruit Salad

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Like a cool breeze on a hot steamy day, one bite of this salad starts a wave of instant refreshment that moves throughout your body, invigorating the spirit and nourishing as it goes. Juicy sweet fruit in the golden and green hues of an island paradise are tossed here with a lime and coconut based vinaigrette and finished with fresh mint and toasted coconut shards. One bite will transport you to a far away land of sun, white sands, clear skies, and sparkling blue seas.

 

Prep Time:  30 minutes

Serves:  6

Dietary Specifications:  Vegetarian, Dairy free, Gluten Free

 

Ingredients:

Dressing:  (yields ¼c)

1 Tbsp lime juice, freshly squeezed

1 Tbsp lime zest (yield from approximately 2 limes)

1 Tbsp Mill Press Lemon Honey with Walnuts (scoop around walnuts to use honey only)

¼ tsp Cape Cod Sea Salt

1/8 tsp black pepper, freshly ground

2 Tbsp Gustare Coconut Balsamic Vinegar

¼C Gustare Persian Lime Extra Virgin Olive Oil

 

Salad:

½C coconut shards, toasted, for garnish

2C honeydew melon-seeded and cut into rounds using melon baller

2C pineapple (about ½ pineapple)-peeled, cored, and cut into 1 inch wedges

2C papaya- peeled, seeded, and cut into ¾ inch chunks

2C mango-peeled, cored, and cut into ¾ inch chunks

3 kiwi-peeled, halved lengthwise, with each portion sliced into 6 half moons

1C jicama-peeled and julienne cut into 1 ¼ inch long x ¼ inch wide strips

3 Tbsp fresh mint, chiffonade cut

Directions:

  1. Preheat oven to 350°. Spread coconut shards in single layer on sheet tray coated with pan spray. Toast coconut for 15 minutes, or until golden brown and crispy. Set aside to cool.
  2. To prepare dressing, first whisk together lime juice & zest, honey, sea salt and pepper, and balsamic vinegar.
  3. Whisk continuously while gradually adding olive oil in a slow and steady stream. Dressing will become thick and emulsified. Cover and chill until serving..
  4. Combine all prepared fruit in a large bowl. For an extra cool salad, you may chill fruit for several hours before assembly. Salad is best when assembled just before serving.
  5. When ready to assemble and serve, chiffonade mint, add to fruit, and toss to evenly distribute. Pour dressing onto salad and toss again to coat. Top with toasted coconut shards.

Note:

Have half that pineapple left over? Freeze it in a ziplock bag for later use. Stick with the tropical theme and check out Gustare’s Frozen Piña Colada recipe OR Gustare’s Rastafarian Smoothie recipe to make some truly delicious, island-worthy drinks. That frozen pineapple will come in handy for both of them.