Fruit Salad #1

(click to enlarge)	Fruit Salad #1 North America
(click to enlarge)	Makes: Effort: Sched: DoAhead:	1-1/2 # ** 1 hr Yes		An excellent Fruit Salad suitable for buffet tables. For table service it should be served after the main course as a healthy dessert.

1-1/2
1/4
1/4
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1
1
1/2
1/4

#
c
c
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T
t
t
t

Fruit (1)
Basil
Mint
-- Dressing
Lime Juice
Maple Syrup
Ginger, grated
Salt

Make - (1 hr)

Prepare FRUIT of choice, as per Fruit. Place all in a large wide mixing bowl as they are prepared.
Chop BASIL and MINT medium. Measure is after chopping.
Squeeze LIME JUICE. In a small jar, mix all Dressing items.
Tumble Fruit and Herbs together until evenly distributed. Shake up Dressing and pour over Fruit. Tumble until well distributed.
Serve cool, garnished with Mint Leaves.

NOTES:

Fruit:
Use just about any fruit that's in season and ripe. Any of these (and more) can be used:
- Strawberries, sliced in half lengthwise
  Peaches, quartered & sliced
  Cherries, sliced in half and pitted
  Blueberries, whole
  Raspberries, whole
  Blackberries, whole
  Grapes, whole if small, cut in half if very large
  Pineapple, diced
  Apricots, halved & sliced
  Apple, peeled, quartered, cored and sliced
  Jicama, small short sticks
  Water Melons, cut into cubes or triangles
  Other Melons, cut into cubes
  Kiwis, cut in half lengthwise, sliced crosswise.
  Mango, peeled, seeded and cut into chunks
  Papaya, peeled, seeded and cut into chunks
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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