Now that we are into summer and the fabulous fresh fruits in season, here is a different way to present them...this is great as a side dish on any buffet, or for a light lunch served with fresh cheeses, and lemonade or sangria, or to finish off a light outdoor supper.....
serves 8
2 cups peeled and cubed jicama
or 2 cans water chestnuts drained,
or 2 cups raw peeled Jerusalem Artichokes, cut into slices.
any combination of the following fruit that should total 5 pounds/ 10 cups when peeled, seeded and chopped into bite sized pieces
water melon
honeydew melon
cantaloupe melon (any ripe melon)
Sweet red and green apples ( cored leave peel on )
Mango, sliced
papaya..peeled, seeded and sliced
orange and sweet grapefruit peeled and segmented
kiwi fruit peeled and sliced
Juice of 4 regular limes or 10 key limes ( sweeter and smaller limes)
2 teasp coarse sea salt
ground chile powder
Cilantro/mint leaves crushed ( do not chop)
Squeeze lime juice into a large bowl and dip all the fruit/jicama/artichoke slices.. except citrus, in the lime juice in separate groups...the watermelon, dipped and plated, followed by the apple slices, dipped and plated & etc.
once all plattered, sprinkle well with the sea salt and chile powder
just before serving top with crushed herb leaves..this is much better served at room temperature.
The sweet, juicy fruit and the spicy heat and saltiness are wonderful flavors that, surprisingly, work well together.
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