Fruit Salad

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 25 April, 2013

Fruit Salad
prepTime cookTime
10 minutes Cooking Not Required
Serves rating
6
Fruit Salad
  • 4.05 / 5 5
21 votes, 4.0 avg. rating (81% score)

Summary

Juniorchef-Fruit Salad a must salad for any season Combine Citrus Fruit, Pineapple and Kiwi for a colorful salad, and add Pomegranate seeds to make it even more special.

Ingredients

  • Oranges    :- 9
  • Grapefruit, preferably pink    :- 5
  • Pineapple    : 1
  • Kiwis    :- 5

Garnish

Pomegranate seeds, (optional)    :- 1 1/2 cups

Preparation

  1. On a cutting board, using a sharp knife, cut off top and bottom of an orange. Moving the orange around and cutting top to bottom, slice off the peel and white pith. Working over a large bowl, cut in between membranes to remove orange segments, catching juice in bowl as you go. Repeat with remaining oranges and grapefruit.
  2. Cut off top and bottom of pineapple. Remove rough outside of pineapple by slicing it off from top to bottom. Cut pineapple in half lengthwise, then cut each half in half again, also lengthwise. Slice out core. Cut pineapple into chunks; add to bowl. Peel kiwis and cut in half lengthwise. Slice kiwis into bowl with other fruit. Gently toss fruit to mix. Cover and chill for at least 2 hours.
  3. Sprinkle fruit salad with pomegranate seeds just before serving, if desired.
Fruit Salad
Print

Recipe type: Salad, Fruits
Cuisine: World, American, Continental
Author:
Prep time:
Total time:
Serves: 8
Juniorchef-Fruit Salad a must salad for any season Combine Citrus Fruit, Pineapple and Kiwi for a colorful salad, and add Pomegranate seeds to make it even more special.
Ingredients
  • Oranges :- 9
  • Grapefruit, preferably pink :- 5
  • Pineapple : 1
  • Kiwis :- 5
  • Garnish
  • Pomegranate seeds, (optional) :- 1½ cups
Instructions
  1. Preparation
  2. On a cutting board, using a sharp knife, cut off top and bottom of an orange. Moving the orange around and cutting top to bottom, slice off the peel and white pith. Working over a large bowl, cut in between membranes to remove orange segments, catching juice in bowl as you go. Repeat with remaining oranges and grapefruit.
  3. Cut off top and bottom of pineapple. Remove rough outside of pineapple by slicing it off from top to bottom. Cut pineapple in half lengthwise, then cut each half in half again, also lengthwise. Slice out core. Cut pineapple into chunks; add to bowl. Peel kiwis and cut in half lengthwise. Slice kiwis into bowl with other fruit. Gently toss fruit to mix. Cover and chill for at least 2 hours.
  4. Sprinkle fruit salad with pomegranate seeds just before serving, if desired.

 

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