RAINBOW FRUIT SALAD, AS SWEET AND DELICIOUS AS SUMMER ITSELF #SALAD #SUMMERFOOD
There's nothing very like enjoying new organic product in the late spring, and this gussied up Rainbow Fruit Salad with Citrus-Honey Dressing and Fresh Mint is a brilliant and flavorful approach to appreciate it!
Going after a new, delicious, dynamically brilliant and superbly tasty bit of crisp organic product in the late spring is about as characteristic for me as drinking a tall glass of water when I'm parched.
Beautiful organic product, with the majority of its astounding hues, different surfaces and unmistakably nuanced flavors is liberally accessible to us in the late spring season, and has a smell that inebriates and entices from what small amount bowl it sits in, or whatever chilled cabinet in the ice chest it's housed in.
Treat like peaches and nectarines contain a practically botanical quality that is both marginally sharp yet practically smooth, and strawberries are at their best and most blazing red at the present time, with the full minimal purple catches that are blueberries, their generally juiciest.
Thorny cleaned pineapples and delicate fleshed mangos offers us a fragrant taste of the tropics, and bring a touch of tart splendor in with the general mish-mash.
INGREDIENTS
• 1 small fresh pineapple (or ½ large one), cored and cut into small wedges/pieces
• 1 mango, peeled and cut into small cubes
• 1 peach, sliced and cut into smaller pieces
• 1 nectarine, sliced and cut into smaller pieces
• ½ pound strawberries, hulled and quartered
• 1 medium-size package (about 11 ounces) fresh blueberries
• Citrus-Honey Dressing (recipe below)
• 1 tablespoon finely chopped or julienned fresh mint leaves
INSTRUCTIONS
- Add all the cut fruit to a large bowl, and if not cold already, chill for about 30 minutes.
- Pour the Citrus Honey Dressing over it, and sprinkle in the julienned/chopped mint; toss everything together, and serve immediately. (If making slightly ahead, you can just keep the cut fruit in a bowl in the fridge, and when ready to serve, toss with the citrus-honey dressing and the mint, and serve.)
CITRUS-HONEY DRESSING INGREDIENTS
• 2 tablespoons honey
• 1 teaspoon orange zest
• 1 teaspoon lime zest
• 2 tablespoons fresh-squeezed orange juice
• ½ tablespoon fresh lime juice
INSTRUCTIONS
Add all ingredients to a small bowl, and whisk together until well-combined; use immediately, or keep covered and refrigerated until read to use. (Best used as soon as possible after being prepared for best flavor.)
For more detail: http://bit.ly/2M3PR5Y
