2 medium ripe mangoes, peeled and cut into thin slices
2 tangerines or clementines, peeled and sectioned
2 blood oranges, peeled and sectioned
1 pear, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons honey
1/4 teaspoon ground red pepper
1/8 teaspoon coarse sea salt
How to Make It
Combine first 7 ingredients in a large bowl; toss gently. Combine lime juice, honey, pepper, and salt in a small bowl, stirring well with a whisk. Pour over fruit; toss gently to coat. Serve at room temperature.
I dislike fruit salads but they are virtually obligatory for brunch. This one, however, is stellar. Problem is getting ripe fruit. Can prepare jicama (wrap in plastic) and seed pomegranates (in a bowl under water) in advance to cut prep time. Definitely worth the effort!
I made this for our family's Thanksgiving feast. I had two issues with this dish- first, it takes a LONG time to make because the prep work on all the fruit is pretty extensive. Second, I rarely buy mangoes and happened to buy unripe ones for this recipe; and kumquats were really hard to find!!! If you live in an area that has access to good exotic fruit that is actually ripe when it is picked I think this dish would come out much better.
Super addition to our Thanksgiving menu! It was colorful, healthy and kind of exciting. My mom, who usually delights in salty stuffing and sugar-topped sweet potatoes, said this was her favorite dish of the whole meal. The hot flavor gave it a nice edge. Did I mention it was festive? Perfect recipe.
I made this as a Thanksgiving side in the hopes of lightening up an otherwise quite brown and carb-heavy meal (though delicious, don't get me wrong...) Kumquats weren't in season yet, nor were blood oranges, but I found red navel oranges and used papaya - the honey/lime/chili vinaigrette made an already fabulous fruit salad edgy and special. The leftovers were stellar, too. Great one!
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