Ingredients with Measurements:
- 1 cup fresh bilberries
- 1 cup diced cactus fruit
- 1 cup diced pineapple
- 1 cup diced mango
- 1 cup diced papaya
- 1 cup diced kiwi
- 1 cup diced strawberries
- 1 cup diced watermelon
- 1 cup diced cantaloupe
- 1 cup diced honeydew melon
- 1/4 cup honey
- 1/4 cup lime juice
- 1/4 cup chopped fresh mint leaves
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the bilberries, cactus fruit, pineapple, mango, papaya, kiwi, strawberries, watermelon, cantaloupe, and honeydew melon.
2. In a separate bowl, whisk together the honey and lime juice until well combined.
3. Pour the honey-lime mixture over the fruit and toss gently to coat.
4. Sprinkle the chopped mint leaves over the top of the fruit salad and toss again.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Refrigeration time: 30 minutes
Temperature:
Refrigerate at 40°F (4°C)
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 150
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 38g
Dietary fiber: 5g
Sugars: 30g
Protein: 2g
Substitutions for ingredients:
- If bilberries are not available, you can use blueberries instead.
- If cactus fruit is not available, you can use diced kiwi or diced green apple instead.
- If fresh mint leaves are not available, you can use dried mint leaves or omit them altogether.
Variations:
- Add diced peaches or nectarines for a sweeter flavor.
- Add diced cucumber or jicama for a refreshing crunch.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to dice the fruit into bite-sized pieces for easy eating.
- Use ripe fruit for the best flavor.
- If you want to make the salad ahead of time, prepare the fruit and dressing separately and combine them just before serving.
Storage instructions:
Store any leftover fruit salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This fruit salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the fruit salad in a large glass bowl to show off the colorful fruit.
Garnishes:
Garnish with additional fresh mint leaves or a sprinkle of toasted coconut flakes.
Pairings:
This fruit salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this fruit salad with a side of whole grain crackers or a mixed green salad.
Troubleshooting advice:
- If the fruit salad is too sweet, add a splash of lime juice to balance the flavors.
- If the fruit salad is too tart, add a drizzle of honey to sweeten it up.
Food safety advice:
- Wash all fruit thoroughly before using.
- Store the fruit salad in the refrigerator at 40°F (4°C) or below.
Food history:
Bilberries are a type of wild blueberry that grow in northern Europe and Asia. They have been used for centuries for their medicinal properties and are also a popular ingredient in desserts and jams.
Flavor profiles:
This fruit salad is sweet and tangy with a refreshing minty finish.
Serving suggestions:
Serve this fruit salad as a light and healthy dessert or as a side dish for a summer barbecue.
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Taste: Sweet, Tangy, Tart, Refreshing