This colorful fruit salad is a fun to prepare as it is to eat.
I had it in my head to make a colorful fruit salad—and it worked. Best served really cold, it makes a great, light desert on a hot day. It also adds a nice contrast to a spicy Indian meal.
What you’ll need:
- Dragon fruit (Pitaya)
- Rambutan
- Kiwi fruit
- Korean pear
- Mango
From top-left, clockwise: dragon fruit, Korean pear, mango, kiwi, different mango, mystery fruit (did not use), rambutan
Dragon fruit does not look Earth-based. From Venus, maybe?
Actually, neither does rambutan.
What to do:
- Cut fruit up.
- Chill thoroughly.
- Admire your creation.
- Serve.
These come in two varieties as far as I can tell: red and pink. Glad I had the red. The little black seeds are edible.
Here’s a closer look.
The rambutan skin cuts off easily. Within each fruit is a pit, which is not edible and must be removed.
Here’s a closer look at the completed salad. The dragon fruit will lightly stain the other fruits it touches.
Serve this ice-cold.
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