Subject: Herbed Fruit Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue May 30 2000 - 03:05:14 EDT
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F O O D F U N N Y
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Here a true food funny from reader Terry Rochelle:
When I visited the Islands of Tonga with my husband who is from there,
I saw lots and lots of pigs. They roam free. They are in the yards
and on the streets. They are neither branded nor identified in any
special manner.
When I asked him how anyone knew who's pigs were whose, he looked at
me in wonderment and replied "They call the pig's name and he comes
home."
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T O D A Y ' S R E C I P E
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Does putting herbs in a fruit salad sound strange to you? We don't
think twice about pairing mint with fruit, and this recipe
demonstrates that other herbs can do the same duty as well.
Herbed Fruit Salad
1 large ripe avocado, peeled and cut into 1/2 inch (1 cm) pieces
1 large ripe tomato, cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) cantaloupe, cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) fresh pineapple, cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) seedless grapes
1 large orange, peeled and sectioned
The zest of 1 orange, finely chopped
1/4 cup (60 ml) fresh lime or lemon juice
1/4 cup (60 ml) chopped fresh mint leaves
1/4 cup (60 ml) chopped fresh basil leaves
1 tsp (5 ml) chopped fresh thyme leaves
Freshly ground black pepper to taste
Combine all ingredients in a non-reactive bowl and toss gently to
combine. Refrigerate for at least 1 hour before serving. Serves
4 to 6.
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