If you’re having company and you don’t have time to chop, many supermarkets have beautifully cut-up fruits already done! Just add in flavoring, and you have a unique dessert. If you don’t want to be busy checking fresh herbs (although I highly recommend using fresh! A little bit goes very far!), I found that Prima dried mint has a fresh flavor. —Personal Chef Ruth Bendkowski
½ cup blueberries
8 strawberries, diced
¼ cantaloupe, finely diced
¼ honeydew, finely diced
½ mango, finely diced
2 kiwis, peeled and finely diced
½ cup pomegranate seeds
½ pineapple, finely diced
½ red jalapeño, seeds and membranes removed, finely diced
4 tablespoons cilantro, finely diced
4 tablespoons fresh mint, finely diced
Zest of 1 lime
Juice of 2 limes
3 tablespoons honey
4 pieces candied ginger, ground
Cream:
2 (6-ounce) containers plain Greek or vanilla yogurt
2 tablespoons Baker’s Choice condensed cream
Pinch salt
- Prepare the cream. Combine yogurt, condensed cream, and salt. Add to cups. Top with blueberries.
- In a bowl, combine all remaining fruit with jalapeño, cilantro, mint, lime zest and juice, honey, and ginger. Add on top of blueberries. Let marinate in the refrigerator for 2-3 hours before serving.
Yield: 6
For more great recipes, check out this weeks issue of Whisk by Ami
