Sunday, April 14, 2013

Rainbow Fruit Salad

Sometimes in the winter or even the spring, making a fruit salad proves to be a little harder than the summer. The only thing in season is citrus and supreming citrus to make it look pretty is time consuming.  So when I decided to make fruit salad for a party today, I popped over to the farmer's market and picked up whatever was available. Then Joey donated a mango and some kiwis to my cause and the result was a very rainbow salad--perfect for a gray spring day.

Oh you wanted a picture? Unfortunately I didn't take one and near the end it didn't look so delicious anymore...

Serves 10-12
2 Cara Cara oranges
4-5 small blood oranges
4 tangerines
5 kiwis
1 mango (probably 2 would be better)
1/2 pint small strawberries
1 cherimoya

1. Cut the ends off the citrus and then use a sharp knife to cut the sides off.  Cut the oranges into chunks avoiding the very center tough part. Toss into a bowl.
2. Peel and chop the kiwis
3. Cut the mango on each side of the hard pit in the center. Slice into cubes inside the mango skin and then cut around the edge. Use a really large spoon to scoop out the chunks.
4. Wash and drain the strawberries, cut off the greens and slice in half
5. Cut the cherimoya in half. Cut into chunks without the skin and watch out for the big seeds
6. Toss all the fruit together but add the strawberries and cherimoya on top so they don't get too smooshed. Refrigerate until ready to serve.

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