Australian Winter Fruit Salad
Equipment
- A sharp knife makes preparing the fruit salad a lot easier with prettier results.
Ingredients
- 1 whole pineapple
- 4 passionfruit
- 2 oranges (try to get a seedless variety)
- small handful mint leaves
- 2 kiwi fruit
- ½ lime
Instructions
- Pineapple – top and tail with a sharp knife. Stand on one end and remove strips of the peel with a sharp knife from top to bottom. Lay the pineapple down and cut parallel groves to remove any ‘eyes’ that are remaining. Cut the pineapple in half down its length and then into quarters. Remove the woody core and discard (or eat if it’s tender and sweet). Cut the pineapple flesh into bitesize pieces.1 whole pineapple
- Oranges - top and tail the oranges. Sit on one end and remove strips with a sharp knife from top to bottom, removing both orange peel and the white pith. Less is more; you can always go back over it and remove more. Then, cup the whole naked orange in the palm of your non-dominant hand. Slice carefully on either side of each membrane down to the centre of the orange to pop out each segment. Rotate the orange around a little each time so that the segment you’re dealing with is uppermost. Once you have removed all the segments, you'll be left with a floppy fibrous skeleton. Squeeze this over the bowl to extract more juice. Discard/eat (this doesn’t go in the fruit salad).2 oranges
- Kiwi Fruit – use a small sharp knife to peel. Then chop into small pieces.2 kiwi fruit
- Mint – very finely shred the mint.small handful mint leaves
- Passionfruit – cut in half and use a teaspoon to scoop out the flesh.4 passionfruit
- Lime Juice - squeeze over the rest of the fruits to taste. Depending on how sweet the fruit naturally is, you may not need a whole half.½ lime
- Serve - combine everything with care and dish up. Drizzle over some of the fruit juice that collects at the bottom of the bowl.