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While people in the north shiver during the winter and try to get warm eating stews and casseroles, Floridians celebrate eating fresh fruits.
Freshly squeezed lime juice and red chile give this salad a 'Latino' Florida taste.
This salad is also excellent when any tropicla fruit such as pineapple, papaya and even avocado is added.
This cocktail, refreshing served before a meal, can become more nourishing mixed with some shrimp or crabmeat, or served along with cottage cheese.
Preparation time : 15 minutes
Refrigeration time : 1 hour
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- 1 large ripe mango
- 2 large oranges
- 1 pink grapefruit
- 1 teaspoon [5 mL] finely grated lime rind
- 4 tablespoons [60 mL] freshly squeezed lime juice, or to taste
- 1 fresh red chile, seeded then thinly sliced
- 4 tablespoons [60 mL] freshly grated coconut, or damp grossly grated coconut from the store
- Freshly chopped coriander, to garnish
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- Half mango lengthwise on each side of central flat stone.
- Peel then cut each half into pieces.
- Slice then cut any remaining mango from the stone into pieces.
- Transfer all mango pieces into a glass bowl.
- Peel oranges and pink grapefruit removing all bitter white skin; separate into wedges peeling wedges over the bowl filled with mango to pick-up any juice then add wedges to mangos.
- Press membranes over the bowl to pick-up any juice.
- Stir in grated lime rind, freshly squeezed lime juice, red chile slices and freshly grated coconut or damp grossly grated coconut from the store.
- Cover bowl and refrigerate fruit salad for at least 1 hour, for flavors to develop
- Just before serving, stir salad adding more freshly squeezed lime juice if needed.
- Serve salad into individual bowls, sprinkled with freshly chopped coriander.
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