Green Fruit Salad for St. Patrick’s Day

Green fruit is not necessarily unripe fruit. I made this green fruit salad for St. Patrick’s day and decorated it with the little shamrocks that were growing in my front yard.

Ingredients:
½ honeydew melon

4 kiwi fruits

5 green apples. I recommend pippin apples. The granny smith ones are too tart.

1 green anjou pear

1 bunch green grapes

Peel melon and kiwis. Cut fruits up and mix together. Garnish with shamrocks (clover).

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Thanksgiving Recipes

I am delighted to share my posts for a Thanksgiving feast. I am thankful that you have taken the time to read my posts and perhaps tried out the recipes. Happy Thanksgiving! Roz

Thanksgiving Turkey

chunky-kabocha-soup-with-appeal

Chunky Kabocha Soup with Appeal

???????????????????????????????Kabocha Squash Coconut Soup

Two Autumn Fruit Salads: Sweet and Spinach

serving in casserole

Green Beans with Chestnuts

Light as a feather cream biscuits

Fruit juice sweetened, no sugar Jellied Cranberry Sauce

Low fat creamy garlic mashed potatoes

Rosemary and olive oil cornbread

Abuelita Luz’s Camote con leche (Yam Pudding)

fluted pie crust

pie crust

DSC03214Pumpkin Pie

pie slice

Drunken Pecan Sweet Potato Pie

Pretty in Pink Pomelo Fruit Salad

The pomelo is the grapefruit’s grandma, originating in Malaysia. It looks like a giant grapefruit, but is not as sour.

The pomelo half looks like a big pink flower. The peel is very thick compared to the grapefruit and the sections are more uneven, so it takes a bit more time to section it.

A pink pomelo is more sour than the white. But the pink grapefruit is sweeter than the white. Well I got two pink ones, to make a pink fruit salad with strawberries.

1 pink pomelo

1 pink grapefruit

10 strawberries

Halve pomelo and grapefruit, and section fruit, removing fruit. Halve strawberries and mix together.

Beauty and the Fuzzball: Dragon Fruit-Kiwi Salad


Dragon Fruit is the beauty queen of all fruits, with its hot fuchsia-pink skin and bright green tufts of scales. The Kiwi is a fuzzy greenish-brown ball.

When halved, they reveal surprises: The Dragon Fruit’s flesh is  white, dotted with tiny black seeds. The kiwi’s flesh is bright green with tiny black seeds arranged in a shape that some believers swear resembles the Virgin of Guadalupe.

Scoop the flesh from the inedible skins and chop and mix them together for an exotic treat.

Two Autumn Fruit Salads: Sweet and Spinach

All these fall fruits are in the colors of autumn leaves. My inner Martha Stewart told me to cut the fruits into the shapes of leaves and attach branches to them. My own self told Martha to bug off!

The tangy guava nicely balances the sweetness of the other fruits. Thanks to one of my co-workers who brought in the fruits from her tree, I was able to add them to the salad. The Fuyu persimmon is the small flat-bottom type that you can eat while it is crispy.

Serves 2

One bosc pear, one peeled kiwi fruit, two peeled Fuyu persimmons, two guavas, peeled, one apple, one branch of dark red or deep purple seedless grapes.

Halve the grapes and slice and chop the other fruits. Mix together with 2 Tb chopped pecans and walnuts.

My husband, Jesús, likes the salad plain, but I prefer to dress it with a tangy, sharp cheesy mixture of 1 tsp thick, chunky blue cheese dressing such as Marie’s, 1 tsp plain nonfat yogurt and 1 Tsp lemon juice.

I served a spinach autumn salad at dinnertime. I used one bosc pear, two peeled Fuyu persimmons,  two peeled guavas, and one apple and walnuts as above, and traded in the kiwi and grapes for avocado and grapefruit sections. Serve over spinach leaves with a teaspoon of Marie’s blue cheese dressing plus a teaspoon each of grapefruit juice and extra virgin olive oil, or just the blue cheese dressing straight from the jar.

Watermelon Avocado Salad – ensalada de sandia y aguacate

avo watermelon salad ingredients
This refreshing salad is a perfect match for spicy dishes. I was inspired by Mexican street vendors who sell watermelon and corn topped with salt, lime juice and chili powder.

Serves 4

2 cups cubed seedless watermelon

1 large firm but ripe avocado, cubed

¼ cup cilantro leaves.

½ cob boiled or roasted corn kernels

Dressing:

juice of 1 lime

sprinkle of cayenne or hot chipotle chili powder

¼ tsp salt to taste.

Combine watermelon, corn and cilantro. Gently stir in avocado. Squeeze lime over salad, sprinkle cayenne or chipotle powder and salt, mix well. Serve immediately.