Tuesday, February 14, 2012
Grapefruit Salad with Mango, Coconut and Whole Spices
I mostly eat grapefruits cut in half and cut out the segments with a serrated knife but sometimes I like to make fruit salad served in grapefruit shells (pictured above). There really isn't a recipe as it depends on how many people you are serving and what fruit is in season. I made my salad using two pink grapefruit, peeled whole, white pith removed and the thin transparent skin of each segment peeled off. I cut the segments in half and tossed them one Alphonso mango from a friends garden (the mango is native to India and this variety is by far the Queen of all mangoes with sweet, golden, apricot-peach flavored flesh) cut into slices, a sliced banana and fresh coconut strips. To make the strips I cracked open a whole coconut and peeled away the brown skin and then cut the strips. If not in the mood to wrangle a coconut open, just use dried, unsweetened coconut chips. I made a simple sugar syrup and when it was simmering I added whole cinnamon sticks and star anise pods to infuse it with a hint of spice. When the syrup cooled I mixed the fruit with it and spooned it into the grapefruit shells. Voila!