| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 146 | 1.2g | 0.3g | 37.8g |
| sugars | fibre | protein | salt |
| 24.6g | 5.7g | 1.9g | 0.013g |
I have a special place in my heart for the Chico Fruit Salad. You may think it’s rather peculiar, considering how my roots are deep in the Rocky Mountains of Colorado, a place better known for its hearty stews and trout dishes. Yet, there’s something captivating in the contrast between my usual meaty and robust fare, and the refreshing sweetness of this special fruit salad.
A touch of tropical paradise
There’s something undeniable about the allure of the tropics, and with the Chico Fruit Salad, we can indulge in a mouthful of tropical paradise, no matter where we are. The vibrant flavors of chico fruits, strawberries, bananas, melodious honeydew melon, tart pineapple, and luscious grapes invigorate the senses in every bite. The spritz of lemon juice, the sweetness of honey, and the subtle acidity of the orange juice bring unity to this ensemble. A garnish of mint leaves adds a refreshingly unexpected twist, enlivening the salad while offering a tender nod to my love for the fresh produce found in nature.
A symphony of health benefits
Not only is this an appealing dish visually, but the health benefits of the Chico Fruit Salad are something to celebrate as well. Each fruit within the salad brings its own unique set of vitamins and nutrients to the table. For example, strawberries are packed with vitamin C and antioxidants, bananas provide a good dose of potassium and dietary fiber while pineapples are a great source of bromelain. Consider this fruit salad a delectable mix of health benefits, tastefully disguised as a tropical indulgence.
Due to its versatile nature, this fruit salad pairs beautifully with an array of dishes. It makes for a lovely side to a crab cake recipe or perhaps a simple grilled chicken. And of course, as my partner, Gordon, likes to have it, it’s a fantastic light dessert after a mountainous pile of venison lasagna.
No matter the pairing, the Chico Fruit Salad has a way of transporting us from the familiar comforts of the Rocky Mountains to a tropical paradise, albeit briefly. It’s this delightful contrast, this unexpected surprise, that makes me love this recipe with all my heart.
What You’ll Need
- 4 ripe Chico fruits (Sapodilla)
- 1 cup of diced strawberries
- 2 ripe bananas
- 1 cup of diced honeydew melon
- 1 cup of diced pineapple
- 1 cup of seedless grapes
- 2 tablespoons of lemon juice
- 1/2 cup of orange juice
- 2 tablespoons of honey
- Mint leaves for garnish
Method
Step One
Start by preparing the fruits. Peel the chico fruits and remove their seeds. Do the same for the bananas. Chop the chico fruits, bananas, honeydew melon, and pineapple into bite-sized pieces. Halve the grapes and remove their seeds if they have any. Place all the fruit pieces in a large bowl.
Step Two
Next, prepare the dressing for the salad. In a separate bowl, combine the lemon juice, orange juice, and honey. Stir well to ensure the honey is fully dissolved. If desired, you can adjust the sweetness of the dressing by adding more honey.
Step Three
Now, pour the dressing over the fruit in the large bowl. Toss well to ensure that every piece of fruit is coated with the dressing. This will not only add flavor to the fruits but also prevent them from browning.
Step Four
Put the fruit salad into the refrigerator and let it chill for at least one hour. This will allow the flavors to meld together and will make the salad more refreshing.
Step Five
When you’re ready to serve the salad, give it a quick stir to redistribute the dressing. Garnish with fresh mint leaves for a pop of color and added refreshment. Enjoy your Chico Fruit Salad as a healthy dessert or snack!
