Fresh fruit salad is nutrient-rich and naturally sweet. Think of it for breakfast along with a slice of toast, perhaps topped with yogurt for dessert, or as a snack later in the day. When mangoes are in season, this glowing blend of fresh and dried fruit adds a new flavor twist to an old favorite.
- 1 medium mango
- 1 Gala or Golden Delicious apple, peeled, cored, and thinly sliced
- 1/2 Asian pear, peeled, cored and thinly sliced
- 1 peach or nectarine, thinly sliced
- 1/2 cup red seedless grapes, halved
- 6 whole dried apricots or 9 halves, cut in 1/2 -inch slivers
- 1 Tbs., finely chopped, candied or preserved ginger
- 1/2 cup orange juice
- 1/2 tsp. vanilla
To cube the mango, place it on the counter. Holding a knife horizontally, cut off one side of the mango, slicing as close to the pit as possible. Turn the fruit over and repeat to remove the other side. Hold one of the halves in the palm of you hand, skin-side down. Using the top of the knife, score it vertically and horizontally, making the cuts about 3/4-inch apart and slicing the fruit so you feel the tip of the knife against the skin of the fruit. Grasp two opposite sides of the fruit between your thumb and fingers and turn the skin back so the scored squares stand out like a porcupine's quills. Holding the knife horizontally, carefully cut the cubes of mango at their base, separating them from the skin. Place the cubed fruit in a large serving bowl.
Add the apple, Asian pear, peach or nectarine, grapes, and apricots to the mango and toss gently to combine. Add the ginger, orange juice, and vanilla, then toss again.
Let the fruit salad sit 15 minutes, at room temperature, so the flavors can meld. Serve immediately to cover with plastic and refrigerate 3 to 4 hours. The fruit becomes mushy if left longer.
Serves 6 to 8, about 58 calories, less than 1 gram of fat per serving.
Source: American Institute for Cancer Research