Notes from the Garden; Tropical Fruit Salad: a Taste of the Season to Come.
There is a point in the year where the spring hesitates and summer leans in. Currently spring winds have a cold bite. The days are getting longer and as iIam capturing notes from the garden, I crave color. The combination of tropical fruits is a palate reset. The ripest fruits that can be found gets the spotlight.
This salad does not require much, just attention, sharp knife and willingness to eat with your hands. Best served cold.
a thought pulling it all together – what makes it more that a fruit bowl- is sweet -sour curry dressing. Golden tumeric and just the right amount of warmth draped over the fruit like sunshine.
Tropical Fruit Salad
Ingredients
- 1 Pineapple
- 1 Apple Medium, Thinly Sliced
- 1 Orange Medium, Sectioned
- 1 Banana Medium, Sliced
- 1 cup Grapes Seedless
- Lettuce Leaf
Instructions
- With a sharp knife, Cut vertical slice from side of the pineapple.If necessary, cut a slice from the opposite side so the pineapple sits flat.
- Hollow out the pineapple, leaving 1/2 inch walls. Cube pineapple and reserve 1 cup. Combine reserve pineapple, apple slices, orange sections, banana slices and grapes. Line the pineapple shell with lettuce leaves and arrange the the fruit. Serve with sweet-sour curry dressing