RCI-DS.004.0052.001
Californian Fruit Salad
Californian Fruit Salad from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (12 ounce) packages strawberries2 unithulled,halved
- (6 ounce) packages fresh raspberries2 unit
- (6 ounce) packages fresh blueberries2 unit
- mango1 unitpeeled,pitted,cut into 3/4 inch pieces
- honeydew melon1/2 unitpeeled,seeded,cut into 3/4 inch cubes
- pineapple1/2 unitpeeled,cored,cut into 3/4 inch cubes
Method
1
Hull and halve the strawberries, removing the green tops and cutting each berry in half lengthwise.
2
Rinse the raspberries and blueberries gently under cool water and pat dry with paper towels.
3
Peel the mango using a vegetable peeler or sharp knife, then cut the flesh away from the pit and cut into 3/4 inch pieces.
4
Cut the honeydew melon in half, scoop out and discard the seeds, then peel away the skin and cut the flesh into 3/4 inch cubes.
5
Peel the pineapple with a sharp knife, remove the core using a paring knife or corer, and cut the flesh into 3/4 inch cubes.
6
Combine all prepared fruits—strawberries, raspberries, blueberries, mango, honeydew, and pineapple—in a large mixing bowl.
7
Toss the fruit salad gently with a large spoon until all ingredients are evenly distributed, being careful not to crush the berries.
8
Chill the fruit salad in the refrigerator for at least 15 minutes before serving to allow flavors to meld and the salad to become refreshingly cold.