The yin & yang interplay of lime and honey makes this colorful Tangy Fruit Salad salad recipe pop.
Preparation Time: 10 minutes
1 ripe carambola
1 cup whole red seedless grapes
1 cup diced ripe mango or papaya
1-1/2 tablespoons each: honey and fresh lime juice
1 tablespoon chopped fresh mint leaves
Cut carambola crosswise into thin slices. Partially peel kiwifruit with a vegetable peeler forming “strips”. Cut kiwifruit crosswise into thin slices. Combine the carambola, kiwifruit, grapes and mango in a medium bowl. Combine honey and lime juice; add to fruit and toss lightly to coat. Serve immediately or cover and refrigerate up to 6 hours before serving. Sprinkle with mint and garnish with a mint sprig, if desired.
Carambola, also called starfruit because of its shape when sliced, is available most of the year. If it is very green, let the fruit ripen in a paper bag at room temperature for a day or two. It will turn a golden yellow color and the ridges will darken. Fresh mint is easy to grown in a sunny window. Many supermarkets now sell herbs in small pots. To easily dice a fresh mango, stand it on the blossom end and cut down past the narrow pit on either side forming two halves. Cut crosswise and lengthwise ½-inch slices (tic-tac-toe fashion) through the mango flesh all the way to the skin forming ½-inch squares. Hold the scored portion with both hands and bend the peel backwards. Cut cubes away from the skin into a bowl.
If fresh mangoes or papayas are not available, look for bottled peeled sliced mango and papaya in the produce section of your supermarket. Seedless green grapes may replace the red grapes and a sliced banana may be substituted for either the carambola or kiwifruit.