Three Fruit Fruit Salad Breakfast

I have just returned from a friend’s wedding in Maui, beautiful! This is a recipe of a breakfast I was served. You can choose any three fruits to make it but one needs to be very juicy and they need to complement each other. It may have helped that I was sitting on a balcony watching 5 pods of whales with their young.
Ingredients
1 small ripe pawpaw, (papaya)
1 small sweet pineapple
8 passion fruit
Method
Cut the pawpaw into cubes discarding the peel. Peel the pineapple and core it, remove any remaining ‘eyes’. Cut the pineapple into bite size cubes.
Place the pineapple and pawpaw into 1 large serving bowl or 4 small bowls.
Cut the passion fruit in half and scoop out the flesh and juice over the fruit, 2 per small bowl.
Mix all the ingredients well.
This is best served cold. If prepared the night before the fruit flavours blend together. Keep, covered, in the refrigerator.
Additions: If served as a dessert a scoop of soy yoghurt or coconut cream may be added.
A cup of lemonade adds zest to the fruit. Add just before serving.
For a special occasion a cup of sparling wine adds sparkle.
Variations: The sky is the limit there are so many wonderful fruit in the world. Use your imagination and what is in season.
To obtain the juice, fruit may be liquidized or squeezed as in orange and lemon or lime juice even carrot juice may be used but be careful of tomato juice as it is very acid and has a strong flavour but the colour is good. If tinned fruits are used the liquid from the tins is good, either sweetened or unsweetened, as in lychees or mandarins.
A lot of fruit have their own juice and this needs to be collected. Cube mangoes over the bowl as the juice runs free.
Some fruit will discolour if not coated in an acid juice. Bananas, apples and pears all need lemon or lime juice squeezed over them.
Have fun. It is easy and looks good and tasted even better.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Breakfast, Salad, Starters, Sweets and Desserts and tagged , , , , , . Bookmark the permalink.

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