The fruit salad is the most refreshing and healthiest alternative for a snack in summer (throw away the chips and the chocolate; we’re working on that beach body aren’t we?). The fruit salad can be a snack or even breakfast; rich in dietary fiber, it is sure to make you feel full longer during the day. For this recipe, I added the strawberries to add another level of acidity and Pineapple to sweeten the juice sauce. I also added the juice of half a lemon to keep the apples from turning brown (Chemistry class: the apples are rich in iron and oxidize when reacting to air, which causes them to darken). For the aesthetic, I used a melon baller to cut the mango into balls; it will look much nicer on picture and be more appetizing at sight.
1 packet of strawberries (approx. 200-300 g)
500 g of green almond (you can use 200 g of Pistachio nuts to peel instead or both)
3 small or 2 big nectarines
1 green apple (I don’t like red apples, Snow-white childhood trauma? Maybee)
The juice of 3 oranges
The juice of ½ a lemon
1 tbsp of Rhum (optional)
1 tbsp of Grand Marnier (optional)
1 sachet of Vanilla sugar or 1 tsp of Vanilla extract (recommended for a more savory sauce if you did not add the alcohol)
Cookware and Cutlery:
1 big bowl
A food processor
A melon baller
1- Wash all the fruits.
2- Start by cutting the pineapple and squeezing the lemon and the oranges.
3- Mix some strawberries and 2 pineapple slices in a food processor, and then add to it the orange and lemon juice. Pour the sauce in a big bowl.
4- Cut all the fruits as shown in the pictures below while trying to get the bits as identical as possible. And dip them into the sauce. When done, mix everything together.
5- Break and peel the green almonds and sprinkle over the salad.