Summer is peak season for mangoes in Florida. They drop off the trees and scatter over the ground and sidewalks. People literally can’t give them away and squirrels can’t get enough of them. Cantaloupe melons are also at their best and this really is a seasonal recipe to be enjoyed in the moment and put away for next year. The sweetness of the two ingredients is cut by the addition of lime juice and zest. For the melon I use a melon baller but if you don’t have one then cut the cantaloupe into chunks. Puree the mango to make a sauce which you can either pour over the melon balls or serve on the side so people can help themselves. Makes a quite decadent breakfast or a simple, thirst-quenching dessert.
1 x cantaloupe melon – de-seeded and cut into melon balls
1 x mango – peeled and cut into chunks
Juice and zest of 1/2 a lime
Place the melon balls in a serving dish
Puree the mango in a food processor along with the lime juice, then either drizzle over the melon or pour into a sauce bowl.
Grate lime zest over the melon.
So simple and sophisticated. The addition of a couple of tablespoons of either of the liqueurs gives the fruit salad a delicious, richer flavor. I serve it in either a large glass bowl or individual glasses. Make the salad an hour or so ahead of serving and leave out of fridge so that the liqueur can permeate the fruit and stir it periodically. Creme de Cassis and Creme de Framboise are found fairly easily in a good drinks store and a little can be added to champagne. When I serve champagne like that I add either a blueberry or a raspberry to the glass for a nice effect.
6 oz strawberries – cut into quarters
6 oz raspberries
6 oz blueberries
2 tbsp. Crème de Cassis/Framboise
Combine all the fruits in a bowl.
Pour over the Crème de Cassis/Framboise, mix the fruits together and leave for an hour outside of the fridge before serving so that the liqueur permeates the fruit. Stir periodically.
Bought too many blueberries to nibble for breakfast and didn’t want them to go to waste. The only thing I could think of doing was to stew them but I wanted them to taste of something as blueberries can be quite bland and I didn’t want to add lots of sugar – I added a good teaspoon of honey and the juice of half an orange and the pulp too.
1 punnet of blueberries – about 8 oz
4 fl.oz boiling water
1 heaped tsp. honey
Juice of half an orange and its pulp
Place blueberries in a small pan and add the boiling water.
Bring to a boil, then reduce the heat to a simmer and keep simmering until liquid reduces quite a bit.
Add the honey, orange juice and pulp and simmer for a while longer.
Can be served warm or cold – as is or over other fruits as dessert or breakfast (over banana slices hmm…)
My local Farmer’s Market has a wonderful tropical fruit stand selling a wide variety of ripe, colorful exotic fruits – some I have never seen or heard of before. One of the women behind the stand is solely engaged in making up containers of their fruit salad and these fly off the shelf with some customers eating straight from the carton as they browse the rest of the market. I think quite a few supermarkets carry these fruit too nowadays.
My fruit salad consists of mango, papaya, yellow dragon fruit (a sweeter version of the bright pink dragon fruit) and kiwi fruit. The fruit should be cut into pieces of roughly equal size. Try and make sure that some of the good juices end up in the fruit salad too.
1 mango – cut into cubes
1/2 a papaya – de-seeded and cut into cubes
1 yellow dragon fruit – cut each half into cubes
2 kiwi fruit – peeled and cut into pieces.
The season is short for such fruits as apricots, nectarines and peaches which makes it all the more precious. I found all three fruits in beautifully ripe condition and I sliced them up and roasted them in the oven which intensified their flavor – they were absolutely heavenly as a dessert all by themselves.
Pre-heat oven to 350 degrees
2 ripe apricots – sliced
1 large, ripe nectarine – sliced
1 large peach – sliced
Place the sliced fruits on a piece of aluminum foil on a baking tray and roast in the oven for half an hour. Remove from oven and let cool.
When the heat is trying cool foods, raw foods are preferable and this is lovely and cooling on a toothpick – take a small piece of watermelon, a raspberry, half or quarter of a strawberry and a blueberry – put out on a plate.
So simple and is great for breakfast, packed lunch, fruit salad. All you need is one ripe mango pureed in food processor and some melon cut into bite size pieces. Place melon in bowl and spoon over the mango puree – et voila!