John Kemp’s Kitchen: A More Interesting Fruit Salad
Once again, we’ve come to the end of the school year at Glendon and, despite the still somewhat unpredictable weather, the hazy lazy days of summer are fast approaching. Now over the past few years, we’ve seen some pretty remarkable summer temperatures, getting as high as over forty degrees. How, then, are we to refresh ourselves in this blistering heat? In a past issue, I shared with you all a recipe for sparkling rosemary limeade; one of my favourite summer refreshments. However, we do need to eat over the summer, and what better midsummer snack than a fruit salad?
Now I realise that fruit salad isn’t the most gastronomically complex thing in the world, but I think it’s important to consider that it has far more potential than we give it credit for. Oftentimes, the fruit salad we are subjected to (yes, it’s that bad) at complementary hotel breakfasts and at restaurants such as the likes of Sunset Grill (who have a delightful eggs benedict—don’t get me wrong) are somewhat lackadaisical mixtures of honeydew melon, cantaloupe, watermelon, and maybe a grape or two if you’re lucky. These fruits are, of course, all well and fine as individual ingredients. However, when you have three fruits whose flavour profiles consist mostly of water and maybe that grape on the off-chance, you don’t have a whole lot going on flavour-wise. So why not jazz things up a little and add a little pizazz to the drab fruit salad of yesteryear? This summer, give my recipe for fruit salad a shot—you’ll appreciate the fruits of your labour.
John’s Fruit Salad
1 ½ cups quartered strawberries
1 ½ cups julienned mango (Try to get the alphonso mangoes from South Asia at Indian grocery stores. They only come in once a year but they’re worlds better than the Mexican ones)
½ cup pomegranate seeds (try cutting it in half and slapping the back with a wooden spoon to get them out—works for me every time)
1 ½ cups diced pineapple
4 large leaves of mint, chiffonade
1 can mandarin orange segments, liquid removed
1 cup sliced kiwi
¼ cup honey
3 tbsp. fresh lime juice
In a small bowl, combine the honey and lime juice and whisk thoroughly with a fork until combined. Set aside.
In a large mixing bowl, combine the assorted fruits. Toss with honey-lime mixture and allow to chill, covered, for at least 2 hours to allow the dressing to impregnate the fruit.