Fruit Salad
Per serving
Look for ripe, aromatic fruits for this simple fruit salad with kiwi, mango, pineapple, grapes, orange and berries. It's a wonderful, light summer dessert.
Ingredients
6 serv.Step-by-step instructions
- 1
Prepare the fruits with a small serrated knife. Trim the top and bottom of the kiwi, place it on a flat surface and peel, keeping the knife as close to the skin as possible. Cut in half through the core, then slice each half into pieces. Place in a bowl and repeat with the other kiwi.
- 2
Carefully peel the mango and cut each half, keeping the knife as close to the pit as possible. Slice each piece. Remove the remaining fruit from the pit with long thin strips. Add the mango to the kiwi.
- 3
Trim the top and bottom of the pineapple, then, similar to the kiwi, peel it. Using a knife, circle the pineapple, removing the “eyes” two or three at a time, leaving a spiral pattern around the outer part of the fruit. Cut a round piece weighing about 150 g, quarter it, remove the core and dice. Add to the bowl.
- 4
Halve the grapes and add them to the rest of the fruits together with the berries; if needed slice or halve large strawberries. Peel the orange the same way as the kiwi and pineapple. Holding the orange over the fruit bowl, carefully cut out the segments, cutting between the membrane and the flesh. The pieces will fall into the bowl with the juice. Squeeze the membrane over the fruits to release juice, add a little honey if desired. Mix everything together and refrigerate to marinate for 30 minutes if you have time.
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