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
- 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
- citrus peeler
- measuring cups and spoons
We’ll start off by mixing up the seasoning, because it’s so easy! Take your orange zest…
mix in some sugar
and now a dash of salt (we used 1/4 tbs).
Mix it all together and you’re ready to slice up some fruit!
Deseed your papaya with a spoon.
Cut away the top.
Remove the skins,
and cut into bite sized chunks.
Set your papaya aside and start peeling your oranges.
Remove as much pith (that bitter white membrane) as you can without causing the orange to section.
Clean away excess pith under running water.
Cut your oranges into rounds,
that’s right, rounds.
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.
Set your orange rounds on a platter,
add in the pineapple chunks,
now the papayas,
we saved the blood orange rounds for last, to perk up the color!
Sprinkle with seasoning,
and garnish with lime. There you have it. A salad that will knock out the winter doldrums with a punch of vitamin C!