We spent a whole day last week just working with fruits. In the afternoon we mostly worked with tropical fruits, which I must say are not my favorites. (So much weird texture!) I truly believe that our bodies respond best when we eat foods that are native or at least grow in the area in which we live. Just like not eating apples in Spring when they come all the way from New Zealand, I also don't think eating pineapple, papaya, and bananas (yes, even bananas) is the right thing to eat unless you live in a tropical climate where they grow. That said I think there are some exceptions. An occasional dish with those fruits clearly is not a problem. Moderation is key. I don't recommend eating them every day but sometimes they are a nice treat. Sadly when they have to travel so far to reach you, they often are not ripe.
We used our tropical fruits to make a fruit salsa. It was delicious. I think it would be really good with grilled or baked fish, with shrimp, in a fish taco, or on grilled chicken. As a vegetarian, I am a little more hard pressed to think what it is good in. Clearly as a dessert on ice cream would be good. Also with grilled tofu, is some sort of veggie taco, or even served on oatmeal for breakfast. I think you could also use this same technique and change the fruits to be less tropical. Use apples and pears, peaches, plums, or other melons. I bet they would all be good and you could use what is more seasonal. Try to cut all the fruit into the same size pieces and make them pretty small. (Remember that small dice from knife cuts is 1/4 inch cubes.) I think you could also cut this into bigger pieces and just call it fruit salad! Let me know if you try it!
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Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients (2 cups)
- 2 cups of fruit cut into a small dice (use 1/2 cup each of any combination of pineapple, strawberries, honeydew melon, papaya, mango, cantalope, watermelon, peaches, plums, apples, pears, etc)
- 1 Tbsp fresh mint, finely chopped
- 1 cup of orange juice
- 1 Tbsp sugar
Mix orange juice with sugar in a small saucepan. Heat to boiling and then reduce to a simmer. Cook until reduced in half (to about 1/2 cup) which will take about 10 to 15 minutes depending on the size of the pan and the heat level. When thickened, remove from heat and let cool slightly.
While the orange juice is reducing, combine the fruit and the mint. Set aside.
Gently mix the orange juice into the fruit. Refridgerate until needed.