Antioxidant Powerhouse Fruit Salad By Saulo Recipes

FRUIT SALAD

Steps:

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
• Pour the dressing over the fruit and with a large spoon, toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better). Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!

ANTIOXIDANT FRUIT SALAD

Steps:

• Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.
• Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl.
• Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.

POWER PURPLE ANTIOXIDANT FRUIT SALAD

Steps:

• Saute sliced dried figs and 1 tsp olive oil in a skillet for 3-5 minutes, until slightly caramelized.
• Add all ingredients to large bowl and mix well. Serve right away or chill in fridge.
• Serve over a bed of fresh mixed greens or as is.
• Sprinkle top with black sesame seeds.

ANTIOXIDANT POWERHOUSE FRUIT SALAD, BY SAULO

Steps:

• Put all fruit in a 2-2 1/2 quart Pyrex dish. Add the sugars and juice to cover the fruit. If possible, refrigerate the dish for at least half an hour; refrigerate overnight and it will taste even better.

FRUIT SALAD

Steps:

• Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
• Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
• Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
• Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

MOM'S HOLIDAY FRUIT SALAD

Steps:

• mix all ingredients and refrigerate 5-6 hours before serving.

ANTIOXIDANT SALAD

Steps:

• Combine lettuce, arugula, parsley, basil, carrot, celery, radish sprouts, fennel, and flaxseeds in a large bowl. Drizzle with enough dressing to lightly coat. Toss to combine.

HOT MOLTEN BLOBS

Steps:

• Pre-heat oven to 400 degrees.
• Coat muffin tins with non-stick cooking spray.
• Place a biscuit in each of 10 sections.
• In a small bowl, combine mayo and mustard and stir until well blended.
• Using thumbs, press down center to make deep indentations in each biscuit.
• Spoon equal amounts of the mayo mixture in each, about 1 tsp each.
• Top with ham cubes, then with cheddar cubes.
• Place muffin tin on foil-lined rack in oven.
• Bake until biscuits are golden and puffed, and overflowing with cheese, or about 10-12 minutes.
• Remove from oven and let stand 3 minutes before removing from tins.
• Serve while hot.