Fruit salad is one of my favorite foods. Growing up, it always seemed like a special treat to have fresh fruit salad. Now that I’m an adult (according to the government, anyway), I get to have fruit salad whenever I want… and I want a LOT of fruit salad. Several mornings a week, I’ll throw together a quickie fruit salad from whatever fresh fruit I happen to have on hand and take it to work to eat for breakfast at my desk. But this isn’t your run-of-the-mill weekday fruit salad, although it’s almost as easy. The addition of mint and fresh orange juice really take this salad to the next level and make it perfect for a fresh dessert or celebratory brunch… or even for any spring weekend when you just feel like having something extra special.
Minted Fruit Salad
1 cup quartered strawberries
1/2 cup mint, roughly chopped
- Peel and cut mango as follows: slice the cheeks off, being careful not to cut into the pit. Score into the mango cheeks in a grid. Pop mango cheeks inside out and carefully cut the pieces out, creating cubes. Add to mixing bowl. Repeat with second mango.
- Segment an orange: cut the tops and bottoms off, then slice the peel off between the pith and the flesh. Cut between the membranes and pop out orange segments. Cut each segment in half and add to mixing bowl. Squeeze the juice from the membranes over the mango and orange segments. Repeat with second orange.
- Slice two bananas and add to mixing bowl, along with strawberries and mint. Carefully toss all together.
Nota Baker: You don’t have to use the fruit I suggested above. If you happen to have something else knocking around your produce drawer, or you see a particularly good-looking pineapple at the market, by all means, use that. Just make sure you invite me over to enjoy it with you!
Source: Covered In Flour