Mint-orange salad

Yield: 8 servings

Measure Ingredient
5 Oranges; peeled, seeded, and divided into sections
½ Fresh Pineapple; peeled, cored, sliced, then cut into chunks
¼ cup Fresh Mint Leaves; chopped
2 teaspoons Granulated Sugar
½ cup Malt Vinegar
2 tablespoons Water
Pomegranate seeds for garnish; (optional)
6 Fresh Mint leaves for garnish; (optional), up to 8

The Cook and Kitchen Staff are currently featuring a variety of holiday recipes from the "land down under." Christmas comes during the summer here, and picnics and parades prevail during the holiday season.

It's not uncommon to see Santa using a variety of modes of transportation as he lands in Australia. He may arrive by boat; and a surfing Santa is not an uncommon site, any more than a camel-riding Santa is considered odd.

What does seem odd is that Santa continues to wear his traditional red-and-white holiday suit in the 90-degree temperatures! During the Australian holidays, today's recipe might be found served on the beach or at a picnic in the park, as many holiday meals are more fun than formal in Australia. Try today's recipe with your holiday fare, even if beachwear is inappropriate at your holiday dinner table.

In a large serving bowl, stir together orange sections and pineapple chunks and chill.

To prepare the dressing, combine the chopped mint leaves, sugar, malt vinegar, and water in a foot processor or blender until smooth. Pour the dressing over the oranges and pineapple. Let the dressing mingle with the fruit for at least an hour before serving, overnight if possible.

Garnish the fruit salad with pomegranate seeds and mint leaves, if so desired; and serve cold.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Dec 18, 1998, converted by MM_Buster v2.0l.

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