Salada De Frutas Recipe
Fruit salad
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Ingredients
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Fruit
Dressing & Finishes
Method
Fruit
Prepare strawberries
Wash strawberries, hull and quarter them so pieces are roughly bite-sized. Place in a large mixing bowl.
Prepare pineapple
Peel and core the pineapple, then dice into approximately 1/2-inch cubes. Add to the bowl.
Prepare mango
Peel and dice the mango into 1/2-inch pieces, avoiding the pit. Add to the bowl.
Prepare kiwi
Peel and slice the kiwi into rounds or half-moons (~1/4-inch thick). Add to the bowl.
Prepare grapes
Rinse grapes, remove any stems, and halve them. Add to the bowl.
Prepare banana
Peel and slice the banana crosswise into 1/4-inch slices. To prevent browning, toss the banana with 1 teaspoon of lime juice immediately after slicing, then add to the bowl.
Prepare orange segments
If using supremed orange, cut away peel and pith, then remove segments between membranes. If using clementines, peel and separate segments. Add to the bowl.
Gently toss all prepared fruits in the large bowl to combine, taking care not to mash softer fruit like banana or kiwi.
Dressing & Finishes
Make dressing
In a small bowl or jar whisk together fresh lime juice, honey, orange zest, a pinch of sea salt and a pinch of freshly ground black pepper until the honey is fully dissolved and the dressing is glossy.
Add mint
Stir the chiffonaded mint leaves into the dressing, reserving a few small mint sprigs for garnish.
Pour the dressing over the tossed fruit and gently fold with a silicone spatula or large spoon to coat all fruit evenly. Taste and adjust: add up to 1 teaspoon more honey if you prefer sweeter, or up to 1 teaspoon more lime juice if you prefer brighter acidity.
Chill
Cover the bowl and refrigerate for at least 20 minutes (up to 2 hours) to allow flavors to meld. Do not chill for much longer than 2 hours if you want to avoid excess juice from the fruit making the salad watery.
Finish & serve
Just before serving, gently fluff the salad with a spoon, sprinkle toasted coconut flakes over the top if using, garnish with reserved mint sprigs, and transfer to a serving bowl or individual bowls.