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Tropical Fruit Salad

Tropical Fruit Salad

Keeping with our citrus theme from last Friday, we thought we’d bring you one more recipe to help chase those blues away with a smattering of orange! Today, we’d like to bring you the following spirit lifting meal:

Tropical Fruit Salad

This recipe was once again adapted from one found in Everyday Food (a Martha Stewart Publication)

“In Season”. Everyday Food, March 2013: 32. Print

Check out the website for more Foodie Fun! www.everydayfood.com

Ingredients

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  • 3 blood oranges
  • 3 cara cara oranges
  • 3 cups chunked pineapple
  • 1 mango, peeled and chunked
  • 2 tablespoons grated orange zest
  • 2 tablespoons sugar
  • pinch of salt
  • limes for seasoning

Tools

  • citrus peeler
  • knife
  • measuring cups and spoons

Directions

We’ll start off by mixing up the seasoning, because it’s so easy! Take your orange zest…

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mix in some sugar

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and now a dash of salt (we used 1/4 tbs).

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Mix it all together and you’re ready to slice up some fruit!

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Deseed your papaya with a spoon.

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Cut away the top.

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and slice.

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Remove the skins,

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and cut into bite sized chunks.

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Set your papaya aside and start peeling your oranges.

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Remove as much pith (that bitter white membrane) as you can without causing the orange to section.

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Clean away excess pith under running water.

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Cut your oranges into rounds,

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that’s right, rounds.

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Quarter a few limes while your at it. These will be used as garnish and to squeeze a bit of flavor over the finished fruit salad.

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Set your orange rounds on a platter,

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add in the pineapple chunks,

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now the papayas,

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we saved the blood orange rounds for last, to perk up the color!

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Sprinkle with seasoning,

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and garnish with lime. There you have it. A salad that will knock out the winter doldrums with a punch of vitamin C!

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