July is here and it feels like summer. Not like summer back in Canada when you know that you only have a few weeks to make the most of the weather, but summer in Thailand when it feels like sky will always be blue, the breeze always gentle and the smell of Jasmine and Pandan is in the air.
Minh and I spent two seasons in India, working and practicing yoga. One of the best things about living in the far reaches of south Goa, beside the beaches, was the fantastic fruit that was readily available. Most mornings after yoga, we were able to enjoy a refreshing fruit salad for breakfast. This is my take on a Goan Fruit Salad and homage to our friends Urmila and Praveen Desai at the Blue Planet Cafe in Agonda Goa.
It should get your taste-buds tingling.
ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)
Pineapple – 1, small, peeled, cored, diced
Mango – 1, small, peeled, stoned, cubed
Orange Juice – 1 cup
Lime Juice – 1/4 cup
Oranges – 1, peeled, segmented
Kiwi Fruit – 1, small, peeled, cut into round slices
Passion fruit – 1, halved, flesh scooped out, shell discarded
Banana – 1, ripe, peeled, cut into rounds
Grapes – 1/2 cup, red and green mixed, seedless
Melon – 1/4, small, halved, seeds and skin removed, cut into small pieces
Sugar – 1/2 tsp
Nutmeg Powder – 1/4 tsp
Sherry – 1/4 cup (this is totally optional and can be substituted for other liquor or omitted all together)
Garnish with fresh mint and a little shaved coconut
1. Combine the pineapple, mango, kiwi fruit, oranges, bananas and grapes in a large bowl.
2. In another bowl, combine the orange juice, lemon juice.
3. Add sugar, wine and nutmeg powder.
4. Stir well until sugar has dissolved.
5. Pour this over the fruit salad.
6. Add the melon and passion fruit pieces to the bowl.
7. Gently mix and garnish.