1 Monty used a navel orange in her fruit salad. Navel oranges have no pits and their "navel" resembles that of a human's.
2 To properly slice an orange, you cut the skin and pith from the top and bottom first. Then from the sides, allowing your knife to follow the curve of the orange.
3 After slicing away the pith and skin, I walked Monty through the proper method of sectioning off the orange slices.
4 Sliced and chunked pineapple pieces are now added to the orange slices.
5 To get the citrus salad dressing started, Monty slices and juices two limes.
6 Monty then measures out two tablespoons of honey to add to the lime juice.
7 Combining the lime and honey with two tablespoons of orange juice, Monty then added both ancho and cayenne pepper to the dressing.
8 Monty whisks the dressing in with her fruit.
9 Delicious Citrus Salad complete with dressing.
10 Steve carefully slices the mango for his fruit salad.
11 Steve shows off his sectioned mango slices.
12 After slicing the rest of the mango, Steve carefully pitted and sliced cherries.
13 Steve mixes his yogurt and honey dressing with some leftover lime juice from Monty's dressing.
14 Steve then whisks his dressing before adding the fruit to the bowl.
15 Steve whisks the dressing and salad together.
16 Steve's fruit salad with yogurt-honey dressing.
With all the great fruit around, summer is the perfect time to whip up a fruit salad. Mangoes, berries, nectarines, melons ... I could go on, but you know what's out there. Today, Monty, the show's producer, and Steve Gonzalez, the show engineer, are each making a different salad. Monty is partial to pineapple and citrus, while Steve is a fan of most summer fruits. For both salads, the fruit should be ripe yet firm, and since with eat with our eyes first, it should also be colorful. The dressings should be simple and not overpowering since the fruit is the star here.
Pineapple & Orange Salad with Honey-Lime and Chili Dressing
Ingredients
1 teaspoon lime zest
2 to 3 tablespoons lime juice
2 tablespoons honey
Ancho and or chipotle chili powder to taste
2 navel oranges
1 pineapple, pared, hard core removed, and cut into wedges
1. In a medium bowl, combine the lime zest, lime juice, honey, and chile powder; whisk to combine. Trim a slice off the bottom of each orange so it will stand flat on a work surface. Following the curve of the fruit, remove the peel and the white pith. Working over a bowl to catch any juices, cut in between each segment to release it.
2. Add the orange segments and the pineapple to the bowl; toss gently to combine. Taste the seasonings, and if you like, add some of the orange juice to the bowl with the fruit. Serve or chill up to 4 hours before serving.
Mango, Berry, Nectarine, and Cherry Salad
Ingredients
1/2 cup plain lowfat (2%) Greek yogurt
2 tablespoons honey
1 teaspoon pure vanilla extract
1 to 2 tablespoons lime or lemon juice, optional
1 mango, peeled, pitted, and cut into 1-inch cubes, pit reserved
1/2 cup blueberries
6 Rainier cherries, halved and pitted
1 mango-nectarine, halved, pitted and cut into wedges
1. In a medium bowl, whisk together the yogurt, honey, and vanilla. Squeeze any juice from the mango pit into the mixture and whisk to combine. Taste for seasoning and lime or lemon juice if desired.
2. Add the fruit to the bowl and toss gently to combine. Serve or chill up to 4 hours.
