I love fruit. I live for fruit. I'm powered by fruit! When fruit is properly ripened, it can be one of the best things to eat, so when you combine all your favourites together in a fruit salad, it can be a revelation.
How about balancing all that sweet with some sour lime, spicy chilli and cooling mint? Or what about using a secret ingredient that pairs perfectly with fruit? No one will ever know that it's vanilla adding that mysterious yet familiar flavour.
Yield: 6 to 8 servings
For the salad
Enough fruit to fill a large salad bowl, using any combination of the following:
Your favourite fruit!
For the Cool Spicy Dressing
The zest & juice of 2 limes
1 bunch of fresh mint, chopped
1/4 cup (60 mL) of mint jelly
1 teaspoon (5 mL) or so of your favourite hot sauce
For the Vanilla Vinaigrette
1/2 cup (125 mL) of white wine vinegar
1/2 cup (125 mL) of extra virgin olive oil
1/2 cup (125 mL) of honey
1 tablespoon (15 mL) of real vanilla extract
1 tablespoon (15 mL) or so of Dijon mustard
For either of the dressings, place all the ingredients in a mason jar. Cover tightly and shake, shake, shake! Store any leftover in the fridge for your next salad.
To make the salad, start by washing, peeling and trimming any variety or combination of fruit as necessary. Place in a large festive bowl and dress with either dressing. Serve and share.
© Chef Michael Smith
Put any combination of fruit in the blender and puree to create a fruit smoothie, ready for immediate consumption. Alternatively, pour into ice cube trays and freeze for fruit smoothie ice cubes – a frosty treat that’s good anytime and good for you!
This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country - at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.