Friday, April 25, 2008

Sunny Citrus Mint Salad Sacrifice

Another magnificent day in Southern California. This weather is inspirational. I woke up early and wheeled stroller-bound kiddle to the market. While standing before an altar of vividly fragrant lemons and limes I decided to make a luscious fruit salad tossed in a refreshing citrus mint dressing. It'll be my sacrifice to the sun gods who rule so beneficently over Southern California. The fruits used in the salad are at a perfect ripeness (mango, strawberry, kiwi) each bringing their own flavors and textures. This fruit salad is alive with sunshine goodness, sounds like an ad for juice, but it's really true.

Sunny Citrus Mint Fruit Salad
Cut up 2 punnets of strawberries, 2 peeled mangoes, and 6 peeled kiwi fruits to your desired dice. Place in bowl.
In mini food processor bowl zest 1 lime and 1 lemon, squeeze juice of lemon, add 2-4 tbsp. orange juice or grapefruit juice, 1 tbsp. sugar, and a hanful of chopped mint leaves. Pulse until mint is minced up. Pour and toss over fruit. Store in refrigerator for at least an hour or until ready to serve.
PS (7/17/09): instead of sugar 2 tbsp. honey works just as nicely.

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