Power Purple Antioxidant Fruit Salad Food

ANTIOXIDANT FRUIT SALAD

Steps:

• Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.
• Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl.
• Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.

LAST MINUTE FRUIT SALAD

Steps:

• If you have an egg slicer,us this to slice your berries thinly, otherwise, use a knife to slice into very thin slices.
• Wash kiwfruit and pat dry.
• Using a very sharp knife, slice kiwi thinly- leaving the skin ON.
• Lay each slice of kiwi flat and use the knife point to cut a slit in the ring of skin left on each slice.
• The remaining skin should easily peel off (if it is stubborn, just trace along the outer edge of the slice with your knife)- you'll end up with nice even slices of kiwi.
• In a large decorative serving bowl,gently combine berries, kiwi slices, mandarin oranges, and pineapple chunks- don't stir too hard or you'll crush the fruit.
• Chop cherries and add to the bowl.
• Add just a couple of Tablespoons of each of the the reserved fruit canning juices to taste- not too much, just enough to moisten.
• Add the sugar and gently stir to combine.
• Cover& Chill at least 30 minutes.
• Can be made up to 3 hours in advance- but don't make too early or the fruit will get soggy.