Minted Fruit Salad Food

MINTED FRUIT SALAD

Steps:

• Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.

FRESH FRUIT AND MINT SALAD

Steps:

• Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
• Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
• Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
• Serve.
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MINTY FRUIT SALAD

Steps:

• Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.

MINTED FRUIT SALAD

Steps:

• Wash, trim and cut strawberries into bite sized pieces.
• Drain canned fruit. Do not rinse.
• Chop mint finely.
• Mix everything together.

MINTED QUINOA FRUIT SALAD

Steps:

• Bring salt and 2 cups water to boil in medium saucepan and add quinoa.
• Reduce heat, cover, and simmer for about 15 minutes (until quinoa is translucent).
• Puree mint, yogurt, and orange juice in blender.
• Reserve a few strawberry and kiwi slices for garnish.
• In a large serving bowl combine fruit, drizzle with yogurt sauce, and toss to coat.
• Add quinoa, toss gently.
• Garnish with reserved fruit, and refrigerate 1- 2 hours before serving.