Sometimes, no matter what the season is, ya just gotta get some tropical fruit on the menu! Am I right or am I right??
Without the leaf lettuce, this easy, colorful, beautiful dish can be served up for a breakfast, brunch buffet, kids’ lunch box or after dinner dessert. Or add the lettuce and you have a great salad for lunch of dinner.
Ingredients (makes 1 serving
1/2 cup diced pineapple
1/2 cup diced orange or clementine
1/2 cup diced granny smith apple
1/2 cup chopped green leaf lettuce
Juice of one lemon
1 tablespoon chopped walnuts
2 tablespoons pomegranate seeds
1 cup fresh of frozen raspberries (thawed)
- Place raspberries in a food processor or blender and mix until pureed. Add a tablespoon or two of water to get the consistency you like.
- Place the diced apple in the lemon juice and toss to coat it well. This prevents the apple from browning. Drain off excess juice.
- Mix the apple, pineapple, orange and pomegranate seeds in a bowl.
- Place the lettuce on a serving dish and top with the mixed fruit. Sprinkle walnuts and as much mint as you like on top.
- Serve chilled.