A colorful fruit salad featuring pineapple, mango, strawberries, and kiwi coated with a lime infused simple syrup. It is vibrant, beautiful and perfect for entertaining.
When the culinary fires were first ignited in my soul, I made it a priority to overcome any fears regarding produce that I hadn’t had my hands on before.
If I had never worked with it or felt slightly intimidated by it, I was on a mission to conquer it. So I studied and put things into practice. Some of you may already be regularly acquainted with the pineapple and mango, but at one point in time, I required a little guidance.
Now, I am passing it onto you…just in case you need it. Below you will find detailed instructions as to the easiest way to properly cut into these bright yellow beauties.
How to Cut a Pineapple:
To get to the flesh of the pineapple, using a large sharp knife remove the crown, cutting at least one inch below the leaves. Remove about one inch from the bottom as well, creating a sturdy base to stand the pineapple. Remove the rind, about a half-inch inward and cutting into sections from top to bottom. Once the rind is removed, cut the pineapple in half, then each half into quarters, again working lengthwise. Using a paring knife, remove the core and cut each strip into half-inch wedges.
How to Cut a Mango:
Stand the mango up on its bottom. To cut around the mango seed, starting at the stem, make two cuts lengthwise (top to bottom) about a quarter to a half inch on each side of the stem. Using a paring knife, make a half-inch cross-hatch pattern in the flesh of the mango, taking care not to cut through the skin. Push the skin of the mango inward, causing the flesh to pop outward. Cut the flesh away from the skin.
- 1/2 cup granulated sugar
- 1/4 cup water
- Zest and juice of a lime separated
- 2 pinches of fine sea salt separated
- One pineapple cut into half inch wedges
- Two mangos cut into a large dice
- Five kiwis peeled, quartered and cut into half inch wedges
- 2 cups ripe strawberries hulled and quartered
To make the simple syrup, add sugar, water, lime juice and a pinch of sea salt to a small saucepan and bring to a boil over medium-high heat. Boil until sugar is dissolved and the mixture is reduced by half, about five to seven minutes. Set aside and allow to cool.
Place pineapple, mango, kiwi, and strawberries into a large mixing bowl. Add the cooled syrup, lime zest and a pinch of sea salt. Stir until well-coated. Cover with plastic wrap and refrigerate for 2 hours or overnight. Serve chilled and enjoy.
Makes 6 cups.
Would pair well with: