This is one of Gabe’s favourite snacks. He loves fruit so we play around in the kitchen and see how many different kinds of citrus fruit, melons, tree fruit, grapes, berries and tropical fruit we can toss into one salad bowl. Our record is 32!
Yield: Makes enough for a crowd, or several days of snacking
orange, skinned and segmented
grapefruit, skinned and segmented
mangoes, skinned and diced
pineapple, skinned and diced
kiwis, skinned and diced
papaya, skinned and diced
2 limes, zest and juice
a spoonful or two honey
Prepare all the fruit you can find, removing any unnecessary skin or seeds. Make sure all the fruit is in bite-sized chunks, and toss together with the lime and honey. You may serve this salad immediately, but, if you refrigerate it for a few hours, it will become even juicier and more delicious.
This will keep in the fridge for 2 to 3 days.
Next time you’re at the supermarket, load your cart with every different fruit you can find. They’re all fair game in this salad.
Tofu is a highly nutritious bean curd made from soy milk. It’s an excellent source of protein and very easy to cook with. There are many varieties and many ways to cook it. Pan-frying softer tofu until it resembles scrambled eggs is one of the simplest and tastiest.
I’ve been making this dish for a long time. It’s a bit involved but it remains one of the most impressive potato dishes I know. This special occasion treat features the classic trio of potatoes, bacon and cheddar. It will take you a while to make, but the results are more than worth it. It’s the sort of thing that looks complicated until you try it and quickly realize how simple it is to master.