Summer Tropical Fruit Salad
Last winter, it was a brisk evening, and I was driving in circles, looking for a friend’s house, where we were to meet up for a spur-of-the-moment potluck. After clarifying directions and pulling into the driveway, it was hugs all around. For the life of me, I can’t remember what dish I brought, but what I do recall was my friend Joanne’s atypical fruit salad. One bite was a rush of flavors with the sweet tang of pineapple and tangerines, mixed with a more neutral hard pear, and seasoned with a splash of lemon juice and honey. But what stood out the most was the texture of hard pear, as I thought to myself, what a wonderful alternative to crunchy apples. Here, I’ve amended Joanne’s recipe to make a summer fruit salad with sweet mango, pineapple, and Blenheim apricots if they’re in season. I’ve also tweaked the seasoning to mirror Tina Walia’s dressing of lemon juice, Himalayan pink salt, honey, and ground cumin. The melding of these two recipes is a true delight for the senses, and the combination of green pear, yellow pineapple, and orange apricots is the beauty of an artist’s palate!
Ingredients
- ½ pineapple
- 1 large Kent mango
- 5-6 small apricots, try Blenheim if you can find them
- 1 hard pear, Bartlett or any variety
- Zest and juice of 1 lemon
- ½ t. Himalayan pink salt or rock salt
- 1 t. honey
- ¼ t. cumin, ground from toasted cumin seeds.
- 6 mint leaves
Directions
- Step 1 First, remove the outer rind of the pineapple, and core it, cutting the slices into chunks. Toss half the pineapple into a large serving bowl and reserve the other half for other purposes. Next, peal the mango and remove the fruit around the pit, dicing it as well. Add it to the bowl with the pineapple. Then, slice the apricots in half and remove the pits, cutting them into chunks, too. Incorporate the apricots with the pineapple and mango. Finally, cut the pear in quarters and remove the core, slicing it into bite-size pieces. Mix with the other fruit in the serving bowl.
- Step 2 Now, make the dressing. Squeeze the lemon juice in a small mixing bowl and add the salt, honey, and cumin. Mix until the seasonings and honey dissolve into the lemon juice. Next, pour the dressing over the fruit and mix. Finally, chop the mint and sprinkle over the fruit. Let the salad chill and the flavors coalesce for at least 30 minutes before serving. Serve and enjoy!
This summer tropical fruit salad makes a beautiful, artistic presentation with a triad of orange apricots, yellow pineapple, and green pears. Plus, it’s a most delightful feast as these tropical fruits are dressed in a unique combination of lemon juice, rock salt, honey, and cumin. Make it for a healthy dessert or a sweet side for any potluck or picnic.