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. I bought a bright and varied selection of them and made a show stopping fruit salad – containing mango, papaya, kiwi fruit and the lesser know yellow dragon fruit (a sweeter version of the bright pink dragon fruit). Dragon fruits are, happily, becoming easier to find in supermarkets these days. The fruits 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
Place all in a serving dish. It is good for a breakfast too.
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 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!
Mango and Avocado Salsa (serves 4)
Perfect for the summer. Goes well with blackened fish and I am having it alongside Lime Garlic Shrimp (see my recipe). To me salsa was the tomato kind you get served along with guacamole. But here in Florida I started to see fruity salsas. Mango is one of my favorite fruits and I mixed it with a little red onion, avocado, jalapeno and lime juice. Wear gloves when working with jalapenos as they can otherwise make your hands itch and don’t touch your eyes.
1 small mango or 1/2 a large one – chopped into small chunks
1 avocado – chopped into small chunks
1 1/2 tbsp. red onion – finely chopped
1 jalapeno – remove seeds and pith (that is where the heat is), cut into fine strips and then chop into very small pieces
Juice of 1/2 lime
Salt and freshly ground black pepper
Place all ingredients in a bowl and mix together well.