Basil Lime Pineapple Fruit Salad Food

PINEAPPLE-JICAMA SALAD

Steps:

• Whisk the juice of 2 limes, 2 tablespoons each olive oil and finely chopped cilantro and shallot, 1 teaspoon each hot sauce and honey, and 1/4 teaspoon each ground cumin and kosher salt in a large bowl. Toss with 1 bunch chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno; season with salt.

FRUIT SALAD IN A PINEAPPLE BOAT

Steps:

• Stand pineapple upright; vertically cut about a third from 1 side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell., Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell., In a small bowl, combine the sauce ingredients. Serve with fruit.

BASIL-LIME FRUIT SALAD (COOKING LIGHT)

Steps:

• Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil. Cook for a minute until the sugar is dissolved.
• Remove pan from heat, stir in the basil and lime rind. Cool. Strain to discard the solids.
• Combine the fruits in a large bowl. Drizzle with the simple syrup. Toss gently.

FRESH PINEAPPLE FRUIT SALAD

Steps:

• Cut pineapple, lengthwise into quarters.
• Cut away and discard core.
• Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl.
• Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl.
• Gently toss and chill if desired.
• Serve fruit salad in a pineapple shell topped with lime garnish.

BASIL LIME PINEAPPLE FRUIT SALAD

Steps:

• Cube pineapple and quarter strawberries.
• Combine sugar with 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute.
• Remove from heat and stir in basil and lime zest.
• Cool to room temperature then strain through a fine strainer into a bowl; discard solids.
• Combine pineapple, strawberries and blueberries in a large bowl. Drizzle with sugar mixture and toss to coat. Chill until ready to serve.