Exotic Fruit Salad with Lime-Ginger Dressing
Contributed by: NAPSA
Fruit Salad Goes Exotic (NAPSA) - One delicious bite
of Exotic Fruit Salad with Lime-Ginger Dressing and you're on your way to the Caribbean-at least
Pineapple, banana and papaya come together with kiwifruit, dried plums and red grapes to
produce a glorious splash of color and a delightful pairing of flavors. A little honey and some
fresh lime juice are all that's needed for the dressing.
Add a little crystallized (candied) ginger, found in the produce department of your local
grocery store, and sit back and enjoy the compliments.
In putting together a fruit salad, you want to choose your fruits according to their color,
taste and texture. Dried plums are a must because they hold up well in fruit salads, provide a rich,
moist, chewy texture, and are a deep-purple color which adds contrast to the other typically
lighter-colored fruits. Plus, you don't have to wait for dried plums (also known as prunes) to
ripen, you don't have to peel them, and they're always available.
For a special presentation, serve the Exotic Fruit Salad in a martini or parfait glass, garnish
with slices of starfruit and finish with a splash of rum. A crisp cookie and a scoop of coconut ice
cream or mango, lime or pineapple sorbet will make a cool treat.
- 1/4 cup honey
- 2 tablespoons fresh lime juice
- 1 cup Sunsweet Pitted Dried Plums (Regular, Bite Size, Lemon or Orange Essence)
- 1 cup pineapple chunks
- 1 cup kiwifruit chunks
- 1 cup papaya or mango chunks
- 1 cup banana or Asian pear chunks
- 1 cup seedless red grapes
- 1/3 cup chopped roasted cashews or macadamia nuts (optional)
- 2 tablespoons chopped crystallized ginger
For dressing, stir together honey and lime juice. In 11/2 to 2-quart bowl, mix dried plums,
pineapple, kiwifruit, papaya, banana and grapes. Drizzle dressing over fruit. Toss gently.
Serve promptly or cover and chill for 1 hour. Stir in nuts and ginger just before serving.
Serving Size: Makes about 4 cups (4 servings).