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.
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