Tropical Fruit Salad

taste of the tropics...

It's the last day of April and the weather in Cincy is rainy and cold. I wish I was some where warmer and drier right now! Sadly, I don't have a vacation planned until the end of September and it's to no where tropical. This time last year I was gearing up for our family cruise to the Caribbean. In tribute to this warm memory (and in an effort to take my taste buds there) I've made this Tropical Fruit Salad.

This fruit salad is light and refreshing like so much of the tropics are and it's very different from those that I grew up eating. My mom makes a few different "Americanized" versions of fruit salad with things like apples, bananas, grapes, oranges, and usually Cool Whip! She also makes some gelatin fruit salads, not my favorite, but it's another type. One that we make and I really love is a Waldorf Salad, which is for special occasions. So, make your favorite fruit salad or try this tropical one tonight. Here's how to make it...

Ingredients - Serves 4-6
1 Mango
1/2 Pineapple
2 Kiwi Fruit
2-3 Sprigs Fresh Basil (~2 T)
1-2 Springs Fresh Mint (~1 T)
1 Lime, zest & juice
1 T Fresh Ginger, minced
2 T Blue Agave Nector
1/8 tsp. Cayenne Pepper
Garnish: Black Chia Seeds

Directions
Peel and dice the mango, pineapple, and kiwi to similar size. Chop the herbs together. Set aside.

In a large bowl, whisk the lime zest, juice, ginger, agave, and cayenne pepper together. Add the fruit and herbs. Stir and let stand for 10 mins. This allows the flavors to meld and the fruit juices to release.

To serve: Divide the mixture among bowls or cups and sprinkle with the black chia seeds. Close your eyes and taste the tropics. Enjoy!

Winter Fruit Salad

heart healthy...

If there's ever a month to be good to your heart, February is it. With the American Heart Association brilliantly dubbing February "National Heart Month" and spreading the word about how to care for your heart, eating smart is a large part of it. Some of us will celebrate Valentine's Day by wearing red, others will go out to dinner, and some of us won't celebrate at all. So, I say, celebrate your heart all month, not just on February 14th. I'll be focusing on pomegranates for this series in all their ruby red glory.

This Winter Fruit Salad is a good place to start caring for your heart. Loaded with a variety of fruits and lightly dressed with lime juice, this is an excellent source of vitamins and antioxidants. And, it's super easy to make. Pomegranates are just going out of season (you can still find the seed however) so make this salad soon! Here's how...

Ingredients - Serves 6
1 Pomegranate (or 1 1/2 C seeds)
2 (10.5 oz.) Cans Mandarin Oranges in juice (not syrup)
1 Mango, diced
2 Firm Bananas, sliced
2 Kiwi Fruit, pealed & diced
1 Lime, zest & juice
1/2 T Granulated Sugar
Big Pinch Kosher Salt

Directions
Fill a large bowl with water. Extract the pomegranate seeds: Score (don't cut through) the skin of the pomegranate with one circular cut around the top and bottom. Then, score the skin by cutting down from the circular cut at the top to the bottom. Score the pomegranate 5 or 6 times from top to bottom.

Next, submerge the fruit in the large bowl of water. Gently pull the pomegranate apart to expose the seeds. Work carefully to remove the skin and membrane that hold the seeds in. The membrane will float to the top of the bowl and the seeds will sink to the bottom. Discard the skin and membrane. Then, scoop out the seeds and lay them on paper towels to dry.

Meanwhile, mix the other fruit together: Drain the mandarin oranges and add to a large bowl. Toss in the mango, bananas, and kiwi fruit. Add the pomegranate seeds, lime zest & juice, sugar, and salt. Stir everything together well.

Allow the salad to sit for about 10 minutes. Stir again to distribute the juices and serve. It's easy to be good to your heart. Enjoy!