Our local farmer's market is just about to open for the season. I cannot wait! With the fresh offerings, I'm going to make our mouth-watering Mango and Melon Salad.
Like many of our recipes, you can get creative with the ingredients.... substitute watermelon with honeydew, or one of my favorites: cantaloupe. That way, you can always use fruit that's in season, and never compromise on taste.
This fruit salad is perfect for brunch, or as a light afternoon snack during the warm days of summer.
1/4 c. freshly squeezed lime juice
1 T. crystallized ginger
1 T. fresh mint leaves, chopped
1/2 t. red pepper flakes
1 small seedless watermelon, scooped with a melon baller
1 ripe mango, cut into 1/2 inch pieces
1/4 c. sweetened shredded coconut (toasted)
1/3 c. roasted pistachios (unsalted), chopped
Spread coconut onto a baking sheet and lightly toast under the broiler for 2-4 minutes.
In a small bowl, combine first four ingredients.
Stir fruit together in a serving bowl, then pour dressing over the top. Sprinkle with coconut and pistachios right before serving. Garnish with fresh mint sprigs.
Fresh, fruity, crunchy sweet goodness!