1
14
1
10
-----
1
1/4
1
1/2
1
1
1/3
-----
opt
ar
|
#
oz
#
oz
---
t
c
T
t
t
T
c
---
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Pineapple
Mango
Papaya
Orange
-- Dressing
Ginger Grated
Pineapple Juice
Lemon Juice
Curry Powder (1)
Salt
Honey
Olive Oil ExtV
-- Garnish
Lettuce Leaves
Mint Leaves
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Salad - (55 min)
- All Measures for fruit are after cutting (see
Cutting).
- Peel and core PINEAPPLE. Cut as desired. Squeeze offcuts
for the 1/4 cup of Pineapple Juice for the dressing.
- Peel MANGO with a sharp "Y" vegie peeler. Slice off both sides
(careful, this thing is slippery) and cut them as desired. Cut all
trimmings as best you can. Enjoy what still clings to the seed (chef's
privilege).
- Peel and seed PAPAYA. Cut as desired.
- Peel ORANGES, segment. and cut segments in half crosswise. What
I do is slice lengthwise through the center of each segment so the
membrane is unseen in the center of each piece.
- Tumble all together and chill. Keep refrigerated until serving time.
Dressing - (8 min)
- Grate GINGER ROOT.
- See Pineapple above for Juice.
- Squeeze LEMON JUICE
- Mix all Dressing items in a jar with a tight lid and give it
a good shaking. Refrigerate until serving time
Serving
- At serving time - pour Fruit mix into a mixing bowl. Vigorously
shake up dressing and pour over Fruit. Tumble to coat.
- Transfer Fruit mix to your serving bowl, which may be lined
with Lettuce Leaves if you desire.
- Serve cold, garnished with Mint Leaves. For buffet, cut the
Mint Leaves very coarse and toss into the salad.
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