Honey Lime Fruit Salad from ‘At My Table’
This week, we’re spotlighting recipes from At My Table: Vegetarian Feasts for Family and Friends by Mary McCartney (Sterling Epicure), a photographer and cookbook author. McCartney is also a founder, along with her father Paul McCartney and her sister Stella McCartney, of Meat Free Monday, a nonprofit that advocates for meat-free eating at least one day each week. Try making the recipe at home and let us know what you think!
Photo: Mary McCartney
Honey Lime Fruit Salad
Serves 6
Prep time: 10 minutes
For me, a brunch isn’t complete without a great fruit salad. The color and fragrance it brings to the table is amazing and it’s something everyone will dip into. In this recipe, I’ve added a dressing of honey, ginger, and fresh lime juice that brings extra punch to the salad.
2 cups pineapple, peeled and cored
1 medium ripe mango, peeled and pit removed
2 kiwi fruit, peeled
1 1/8 cups strawberries (approximately 2 handfuls)
½ cup blueberries (approximately 2 handfuls)
For the dressing:
2 tablespoons freshly squeezed lime juice (approximately 1 lime)
½ to 1 teaspoon finely grated fresh ginger, to taste
1 tablespoon honey (or agave syrup)
Chop the pineapple, mango, and kiwi into small bite-sized cubes and put them into a medium serving bowl.
Hull and quarter the strawberries and add them to the bowl, along with the blueberries.
Combine all the dressing ingredients in a glass or small bowl, mixing well until the honey dissolves into the lime. Pour the dressing over the chopped fruit and stir gently to allow the flavors to infuse. Set to one side until ready to serve.
This salad is delicious served with plain yogurt, chopped nuts, and an extra drizzle of honey, or you can simply enjoy it on its own.
Reprinted with permission from At My Table: Vegetarian Feasts for Family and Friends by Mary McCartney (Sterling Epicure).
More vegetarian recipes to make at home:
Bulgur with Roasted Red Peppers, Chickpeas, and Spinach
