Summer Picnics and family gatherings are coming up quickly, here is a healthy recipe that is sure to be a hit, the Best Ever Tropical Fruit Salad. This looks amazing with all the bright colors. I can only imagine how wonderful it will taste with all those wonderful juicy fruits and the ginger poppy seed dressing. This recipe was developed by Donna Elick, The Slow Roasted Italian (see the link below).
Making Fruit Salad
Fruit salads are actually very versatile and they are great alternative to sugary fatty baked cakes and desserts. They are almost always a hit at family gatherings, picnics or just to have on hand for a quick refreshing snack on a warm spring or summer day. This recipe offers some specific fruits to use, but you can vary it based on the fruits that you have on hand, what is in season or what your favorite fruits are.
The preparation for this recipe is pretty simple. Cut up the fruits and combine them, then mix the dressing and mix it over the fruit. You can prepare this recipe ahead of time and give the flavors a change to combine, but if it sits too long the fruit will become soft and mushy.
Here is what you will need to prepare this dish.
- 12 mandarin oranges, divided (for dressing and salad)
- 2 cups strawberries, sliced
- 1 pineapple, cut into chunks
- 5 kiwi, sliced
- 3 mangoes, cut into chunks
- Other fruit (optional)
Citrus Poppy seed dressing
- 1 medium lemon
- 1 lime
- ¼ cup honey
- ½ teaspoon ginger paste or fresh grated ginger
- ½ teaspoon poppy seeds
To Prepare the best ever tropical fruit salad
Follow these 3 easy steps:
1.Wash and dry lemon, lime and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (you need about ½ cup juice total) Add honey, ginger and poppy seeds to the juice mixture and whisk until combined. Set aside or place in the refrigerator if serving later.
2. Prepare remaining fruit. Slice strawberries and kiwi. Section remaining oranges. Cut pineapple and mangoes into bite size chunks. Place all the fruit in a large bowl. Pour dressing on top of fruit about 30 minutes before serving. Gently toss.
3. Serve and enjoy.
A citrus juicer, and a micro plane or zester are not required for the recipe, but they will make preparation a bit easier. You can squeeze the citrus fruits by hand, if you do not have a juicer, but the juicer just helps extract more juice from the fruit. If you don’t have a zester, you can use the times of a fork to make the zest.
If you use bananas in this recipe be sure to add them right before serving. They add a great flavor and texture, but the quickly discolor and get super soft.
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Recipes in this week’s blog came from the following websites: