Honey-spiced fruits
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Large, sweet oranges such as | |
| Navel | ||
| 1 | Large, ripe pineapple | |
| 2 | Golden Delicious apples, | |
| Peeled, cored and diced | ||
| 1 | pounds | Seedless red grapes, halved |
| 2 | Ripe peaches or nectarines, | |
| Peeled, pitted and diced | ||
| 2 | Almost ripe bananas, peeled, | |
| Halved and sliced | ||
| ½ | cup | Orange blossom honey |
| ½ | cup | Raspberry vinegar |
| 2 | tablespoons | Sweet chutney |
| 2 | teaspoons | Curry powder or to taste, |
| Dissolved in 1 tablespoon | ||
| Water | ||
| ½ | To 1/4 cup dry-roasted | |
| Sunflower seeds | ||
Directions
Peel, section and cut oranges and pineapple into bite-size pieces over a large bowl to catch juice. Add apple chunks, grapes, peaches and bananas.
Toss lightly to coat fruits with juice.
In a jar with a screw-top lid, combine honey, vinegar, chutney and dissolved curry powder. Shake well and pour over fruits. Lightly toss salad with dressing; chill thoroughly. Sprinkle sunflower seeds over the top just before serving.
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