Ingredients with Measurements:
- 2 cups diced Calabur fruit
- 1 cup diced pineapple
- 1 cup diced mango
- 1 cup diced papaya
- 1 cup diced watermelon
- 1 cup diced cantaloupe
- 1 cup diced honeydew melon
- 1 cup sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 1/4 cup honey
- 1/4 cup lime juice
- 1/4 cup chopped fresh mint leaves
Special equipment needed:
- Large mixing bowl
- Whisk
- Serving bowl
Step-by-step instructions:
1. In a large mixing bowl, combine all the diced fruits.
2. In a separate bowl, whisk together the honey and lime juice until well combined.
3. Pour the honey-lime dressing 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. Chill the fruit salad in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate the fruit salad until ready to serve.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 150
Total Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 10mg
Total Carbohydrates: 38g
Dietary Fiber: 6g
Sugars: 28g
Protein: 2g
Substitutions for ingredients:
- Any other seasonal fruits can be used in place of the ones listed in the recipe.
- Agave nectar or maple syrup can be used instead of honey.
- Lemon juice can be used instead of lime juice.
- Fresh basil leaves can be used instead of mint leaves.
Variations:
- Add chopped nuts or coconut flakes for extra crunch.
- Use a different dressing, such as a balsamic vinaigrette or yogurt-based dressing.
- Add a splash of rum or tequila for a boozy twist.
Tips and tricks:
- Use ripe and sweet fruits for the best flavor.
- Cut the fruits into similar sizes for even distribution.
- Chill the fruit salad before serving to enhance the flavors.
- Add the dressing just before serving to prevent the fruits from getting soggy.
Storage instructions:
Leftover fruit salad can be stored 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 or individual glass cups for an elegant presentation.
Garnishes:
Garnish the fruit salad with additional fresh mint leaves or a sprinkle of powdered sugar.
Pairings:
This fruit salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve the fruit salad with a side of toasted bread or crackers.
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 or agave nectar to sweeten it up.
Food safety advice:
- Wash all fruits thoroughly before cutting and using.
- Store the fruit salad in the refrigerator until ready to serve.
- Discard any leftover fruit salad that has been left at room temperature for more than 2 hours.
Food history:
Calabur fruit is a tropical fruit native to Southeast Asia and is also known as snake fruit. It has a unique texture and flavor that pairs well with other tropical fruits.
Flavor profiles:
This fruit salad is sweet, tangy, and refreshing with a hint of mint.
Serving suggestions:
Serve this fruit salad as a healthy dessert or as a side dish for a summer barbecue.
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Taste: Sweet, Tangy, Refreshing, Citrusy