RCI-DS.004.0117.001
Fresh Spring Fruit Salad
Fresh Spring Fruit Salad from the Recidemia collection
Prep10 min
Cook0 min
Total10 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
- kiwi fruits3 unitpeeled,halved crosswise,each half quartered
- oranges2 unitpeeled,cut into 3/4-inch pieces
- 1 1/2 teaspoons
- 2 tablespoons
Method
1
Hull and halve the strawberries, then rinse all berries (raspberries and blueberries) under cold water and pat dry with paper towels.
2
Peel and pit the mango, then cut the flesh into 3/4-inch pieces. Repeat this process with the pineapple after peeling and coring it.
3
Cut the honeydew melon in half, remove seeds, peel away the rind, and cut the flesh into 3/4-inch cubes.
4
Peel the kiwi fruits, halve them crosswise, then quarter each half into bite-sized pieces.
5
Peel the oranges and cut the flesh into 3/4-inch pieces, removing any large pith or seeds as you work.
6
Zest the lime using a microplane or fine grater to obtain 1 1/2 teaspoons of zest, then juice the limes to yield 2 tablespoons of fresh juice.
7
Combine all prepared fruits—strawberries, raspberries, blueberries, mango, honeydew, pineapple, kiwi, and oranges—in a large serving bowl.
8
Drizzle the fresh lime juice over the fruit and sprinkle the lime zest evenly across the top, then gently toss to combine without crushing the delicate berries.
9
Serve immediately in individual bowls or as a chilled side dish. The salad can be refrigerated for up to 2 hours before serving if preferred.