Minted Green Fruit Salad

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Why leave each fruit all by itself when serving an assortment?
Choosing a short and sweet fruit selection and serving it the way you would serve a leaf salad is guaranteed to get everyone to enjoy their fruit more often. My cookbooks offer several fruit-salad combinations: this is one of my favorites.

  • Duration
  • Prep Time
  • 8 ServingsServings

Ingredients

  • 3 cups green grapes
  • 6 kiwis
  • 1 large wedge honeydew
  • 2 green apples, unpeeled, cored and quartered
  • 1 bunch mint, leaves only, minced
  • 1/3 cup honey, a drop more if you like it sweeter
  • 2-3 tablespoons Slivovitz or brandy
  • Optional: a handful toasted pistachios. Add just before serving

Preparation

Cut the grapes across with a serrated knife. Dice the kiwi, honeydew and apple medium-small (a little less than 1-inch cubes). Mix all ingredients together in a bowl. Chill. Serve the fruit in small bowls, juices and all.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now