Sunday, March 4, 2012

FRUIT SALAD WITH YOGURT AND MINT SAUCE

Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:



Fruit salad with a yogurt sauce is so simple, delicious and truly good for you. You can experiment with various flavors of yogurt too. Try key lime, and substitute almond extract for the vanilla in the sauce. Have fun!

FRUIT SALAD WITH YOGURT AND MINT SAUCE

Courtesy of Chef Jackie Olden, © 2012

FRUIT SALAD:

Ingredients:

1 grapefruit
1 melon (about 2 1/2 lbs.) scooped into balls
1 orange, segments removed from the membranes
1 pint berries

YOGURT AND MINT SAUCE:

Ingredients:

2 cups low-fat yogurt
2 tablespoons minced fresh mint
1/4 teaspoon vanilla
1 tablespoon honey


Directions:

Cut the grapefruit in half and scoop out the segments. Put the segments into a bowl. Squeeze the juice from the grapefruit into the bowl. Add the 3 remaining fruits, toss, and chill. Whisk together all of the sauce ingredients, combine with the chilled fruit, and serve.

Serves 8. (Salad--61 calories per serving, Sauce--44 calories per serving).

HINTS FOR MAKING FRUIT SALAD:

There are no absolute rules for making a fruit salad, but there are reasons why some are better than others. Following are suggestions for creating the ultimate fruit salad.

--Always start with a grapefruit. Cut it in half, scoop the segments into a bowl, then squeeze the juice into the bowl. The citrus will prevent other fruits, such as pears and apples, from turning brown. I find this a better solution than dipping them in lemon juice for the grapefruit adds just the right amount of tartness to the salad.

--Do not overuse one type of fruit. Grapes are often added to excess. You really don't need more than 4 types of fruits; otherwise, the salad is so busy you can't appreciate any of them.

--A fruit salad can be made from unusual fruits, such as star fruit, papayas, and mulberries, but this is not necessary. Some of the best salads are made with fresh, local, in-season fruits that have more flavor than many of their imported cousins.

--Certain fruits can be cut a day ahead, while others should be added to the salad just before serving. Here is a guide:

Slice kiwis no more than a couple of hours before use. Ripe kiwis are slightly soft and a bright green color inside; overripe kiwis are dark green and fall apart when sliced; unripened kiwis are hard, light green, and bitter.

Melons, pears, apples, blueberries, oranges, papayas, and pineapple can all be cut and mixed a day ahead of time.

Strawberries, raspberries, blackberries, and bananas should be added shortly before serving.

The ideal fruit salad is beautiful as it is flavorful.

Select fruits according to how they will look together.

Think about the shape of the pieces, too. Use a melon baller. Cut fruits into a uniform size. Serve in a pretty bowl or in a basket carved out of a melon.

Garnish with fresh mint, twists of orange, or a few of the nicest berries.

Texture is also important. For example, combine the crunch of an apple with softness of a ripe melon.


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