AuthorHeather WallaceCategorysaladsDifficultyBeginnerSpring is here and the tastes of summer are right around the corner.
The light and fresh taste of this fruit salad are exactly what you've been waiting for!
Sometimes it can be hard to tell if pineapples are ripe or not, so here are a few tips to remember when selecting your fruit at the market:
Smell: Find the perfect pineapple for this salad and the flavors will explode! Don't go for the canned pineapple but rather a nice juicy fresh one. The scent is the most important aspect of choosing the right pineapple...the bottom end of the fruit should have the distinctive "pineapple" scent if it has no smell it is not yet ripe. If it smells overly sweet or fermented then it is probably overripe and you wouldn't want to chose that one.
Sight: A pineapple should not be all green or all brown. The coloration at the bottom should be yellow and be greener at the top and have healthy green leaves.
Feel: The perfect pineapple should be heavy and solid with a slight give when you squeeze it but not be soft.
Truly the only one you need to worry about is the smell here....it's never let me down...if it smells good then you 99% of the time have a good pineapple. I smell all the fruits and vegetables that I buy to tell the freshness....including a bag of potatoes! Your sense of smell will never fail you in this case!
Lay 1 pineapple on its side, cut off the green crown and about 1/2 inch off the top of the pineapple as well as 1/2 inch off the bottom.
Stand the pineapple upright and cut the skin off the sides following the contour of the fruit.
Cut slices along the core and chop into large chunks; discard the core.
Wash and hull 1 package (about 16 ounces) of strawberries, slice into quarters; place into a large bowl along with 2 packages (about 6 ounces each) of washed blackberries.
Peel 2 kiwis and dice into large bite-size pieces, add to the bowl along with the cut pineapple.
In a small bowl squeeze the juice from 1 lemon and whisk with 2 tablespoons of raw honey.
Pour over fruit and toss to coat.
Refrigerate for 20 minutes to let the fruit macerate.
Toss again before serving.
Ingredients
Directions
Lay 1 pineapple on its side, cut off the green crown and about 1/2 inch off the top of the pineapple as well as 1/2 inch off the bottom.
Stand the pineapple upright and cut the skin off the sides following the contour of the fruit.
Cut slices along the core and chop into large chunks; discard the core.
Wash and hull 1 package (about 16 ounces) of strawberries, slice into quarters; place into a large bowl along with 2 packages (about 6 ounces each) of washed blackberries.
Peel 2 kiwis and dice into large bite-size pieces, add to the bowl along with the cut pineapple.
In a small bowl squeeze the juice from 1 lemon and whisk with 2 tablespoons of raw honey.
Pour over fruit and toss to coat.
Refrigerate for 20 minutes to let the fruit macerate.
Toss again before serving.