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
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
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.