Fruit Salads

INGREDIENTS

INSTRUCTIONS

Copyright Washington Post
No breakfast would be complete without fruit, so here are two ways to take
advantage of what's in season.
Tropical Fruit Salad -- Pineapple, papaya, mango and kiwi can be a
challenging combination if not prepared correctly. That's because the same
enzymes that make papaya and pineapple good meat tenderizers will make mush
of your fruit salad. The key is this: Dice each fruit separately and place
each in a resealable plastic bag. This can be done the night before. Only
right before serving should you combine the fruits. This salad doesn't need
any additional sugar or flavors -- the pineapple juice will provide it all.
Honeyed Orange and Grapefruit Salad -- This salad actually can be made a
few days in advance, so go ahead and make a lot. It keeps well in the
refrigerator. To prepare the orange and grapefruit segments: Slice the top
and bottom off a grapefruit or orange. Stand the fruit on a cutting board
with one of the cut sides down. Using a serrated knife, cut from top to
bottom, removing the peel. Then, holding the fruit in your hand, cut the
orange or grapefruit segments out (the idea is to avoid all the skin and
pith). When you've removed all the segments, squeeze what remains to get
all the juice, then discard the peel. Add honey to taste to the fruit and
juice, but be stingy; the juice will grow sweeter as it sits in the
refrigerator. Stir gently to combine and refrigerate until ready to use.
Posted to FOODWINE Digest 19 Dec 96
From:    Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU>
Date:    Thu, 19 Dec 1996 14:39:12 -0500

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