Fruit salads

Yield: 1 Servings

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Copyright Washington Post

No breakfast would be complete without fruit, so here are two ways to take advantage of what's in season.

Tropical Fruit Salad -- Pineapple, papaya, mango and kiwi can be a challenging combination if not prepared correctly. That's because the same enzymes that make papaya and pineapple good meat tenderizers will make mush of your fruit salad. The key is this: Dice each fruit separately and place each in a resealable plastic bag. This can be done the night before. Only right before serving should you combine the fruits. This salad doesn't need any additional sugar or flavors -- the pineapple juice will provide it all.

Honeyed Orange and Grapefruit Salad -- This salad actually can be made a few days in advance, so go ahead and make a lot. It keeps well in the refrigerator. To prepare the orange and grapefruit segments: Slice the top and bottom off a grapefruit or orange. Stand the fruit on a cutting board with one of the cut sides down. Using a serrated knife, cut from top to bottom, removing the peel. Then, holding the fruit in your hand, cut the orange or grapefruit segments out (the idea is to avoid all the skin and pith). When you've removed all the segments, squeeze what remains to get all the juice, then discard the peel. Add honey to taste to the fruit and juice, but be stingy; the juice will grow sweeter as it sits in the refrigerator. Stir gently to combine and refrigerate until ready to use.

Posted to FOODWINE Digest 19 Dec 96 From: Laurie Thompson <llt@...> Date: Thu, 19 Dec 1996 14:39:12 -0500

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