During the past 12 years of posting on Menupause, I have made many fruit salad recipes. To see the list, you can click on Kitchen Nutrition with Recipes on my HomePage or just use this link:
https://www.menupause.info/index.php?cat=9. Scroll down the page to fruit recipes and take your pick!
My purpose for today’s posting has a slightly different focus, because I want to emphasize:
1. Organic fruit only– All the fruit is organic in this photo.
2. Composting– Use an old bucket or pot lined with biodegradable plastic
3. Cooking by the strings of your apron: Feel free to use other organic fruits in season:
apricots, peaches, plums, grapes, etc.
This is the fruit salad before placing in a colorful bowl and sprinkled with dried coconut.
Utensils: Cutting board and knives (grapefruit knife for pineapple, paring, large serrated), bowl for mixing and bowl for serving, strainer
Prep. Time: 15 minutes
Cooking Time: None!
Categories: Gluten Free (GF), Vegan (V) , No Sugar Added (NSA)
6 oz. organic blueberries, washed and strained
6 oz. organic blackberries, washed and strained
6 oz. organic raspberries, washed and strained
1 box organic strawberries, washed, strained and stems removed
2 organic kiwis, washed and peeled
one organic mango, washed and peeled and cut into small pieces+
1/2 organic pineapple, washed, peeled, and cut into small chunks++
1/2 cup organic, unsweetened apple juice or other juice of choice
toppings: organic dried and shredded coconut (or organic sliced almonds)
1. Prepare fruit as listed above, placing in a large mixing bowl. (+See special instructions below.)
2. Add 1/2 cup juice and toss gently. Top with coconut and serve chilled.
Yield: 6 one cup servings or 12 half-cup servings.
+To prepare mango: Score organic, washed mango and score the skin lengthwise into four pieces.Peel away the skin to expose flesh. Then cut away the flesh from the pit and recut into smaller pieces.
++To prepare pineapple: Wash organic pineapple. Remove top stem. Cut in half lengthwise. Then using a grapefruit knife, cut along the bottom, curved edge of the pineapple and release the flesh. Cut this large section in half length wise and then these two halves into smaller chunks. Save unused half for another meal, or use it all, depending on the size of your pineapple.
Finally, if you can, find a store such as Mom’s Organic, that has composting bins. I use a pot that I line with biodegradable plastic bags from Mom’s produce section and fill up a few pots worth to take every week, storing bags in the freezer. If you have a yard, you can make your own, personal composting space. Lucky you!
Note: Because of the triple nature of this recipe, I am posting it on the HomePage, in Kitchen Nutrition with Recipes, and Earth Day Every Day. ENJOY!