Indian Fruit Salad
By 30 Minutes or Less
Infused with spices that will surprise your palate, this exotic spin on the everyday fruit salad will satisfy your cravings for the sweet and unique.
2 mangos, semi-ripe, peeled and pitted, sliced
2 pink grapefruit, peeled and supremed
2 blood oranges, peeled and supremed
2 pears, peeled and cut into wedges
1 teaspoon ginger, finely minced
2 tablespoons white vinegar
2 tablespoons lime juice, fresh
2 tablespoons orange juice, fresh
1 tablespoon tamarind paste
1/4 cup peanuts, unsalted and roasted, roughly chopped
2 tablespoons fresh cilantro, chopped Chiffonade*
2 tablespoons fresh mint, chopped Chiffonade*
1 teaspoon cumin, roasted, ground
1 teaspoon cayenne
Place the cut fruit in a large bowl.
In a medium-size bowl, combine all dressing ingredients and mix well.
Pour the dressing over the fruits, mix gently, and serve.
* Chiffonade is a cooking technique that produces long, thin ribbons, usually of herbs or greens. The leaves are usually stacked and rolled, then sliced in the direction of the roll.
Each serving provides: an excellent source of vitamins A and C, and fiber, and a good source of potassium.
- Calories: 171
- Carbohydrates: 36g
- Total Fat: 3.2g
- Cholesterol: 0mg
- Saturated Fat: 0.5g
- Dietary Fiber: 6g
- % of Calories from Fat: 16%
- Sodium: 4 mg
- Protein: 3g
- Recipe Credit
Recipe courtesy of The Culinary Institute of America. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.