Tropical Fruit Salad

Anyone have any breakfast-making plans this weekend? Tropical Fruit Salad from the December 2006 issue of Everyday Food is a perfect accompaniment to just about any breakfast dish. It’s super simple and really delicious; I’ve made it for picnics and parties as well.

All you need for this one is a small pineapple, 2 navel oranges, 3 kiwis, and 2 tablespoons of brown sugar. First, I put the brown sugar in a large bowl. Then, I cut the pineapple into bite-size pieces (see How to Cut a Pineapple) and added 3 cups to the bowl.

The oranges were next. I cut both ends of each orange off with a paring knife and then followed the curve of the fruit to cut away the skin and pith. I quartered the oranges lengthwise, sliced them crosswise, and added the pieces to the bowl.

Finally, I sliced the kiwi. I cut each one in half, used a spoon to scoop out the flesh, sliced the fruit, and then cut the slices in half. I added those slices to the bowl and gently tossed the fruit to evenly coat it with the brown sugar.

tropical_fruit_salad.jpg

This is so, so yummy. There’s just something about this fruit combination, and the brown sugar adds just enough extra sweetness to make this taste like a real treat. It’s a favorite!

TIPS: I’d recommend serving this in its own small bowl. The fruit juices and the brown sugar end up forming a bit of a syrup, which could run together with other items if served on a plate. Then again, if you’re going to use this as a French toast or pancake topping, that could be a good thing. 🙂

Recipe link: Tropical Fruit Salad

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