Fruit Salad

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Large serving bowl
Paring knife
Chopping board

INGREDIENTS
Any selected ripe, stone and tropical fruits: sweet apples, apricot, cherimoya, cherry, clementine, guava, mandarin, nectarine, orange, papaya, passion fruit, peach, persimmon, plum, watermelon, sapote, litchi, very ripe pears and sweet grapes. (We highly recommend organic fruit that has not been sprayed with herbicides and pesticides if you can find it.)   

PREPARATION AND COOKING TIME

Prep time: 30 minutes 

Cooking time: nil 

METHOD

1. Remove all seeds/stones and skin from fruit.

2. Chop into bite-sized pieces.

3. Toss together in a large serving bowl and add a little sugar to taste which will bring out sweetness in the fruit.

SOME TIPS AND COMMENTS

1. It is best to try each fruit separately to determine its compatibility with you.

2. We did not include bananas that can be too starchy, also affecting digestion by feeding harmful bacteria.

3. We did not include berries, kiwi, pomegranates and figs with seeds too small to remove that can irritate sensitive digestion.  

4. Grapes can have tannins that make them tart and sour. Choose sweet ones, preferably red. 

5. We did not include mangos from the poison oak family because they can be allergenic for many people.

6. We did not include melons that can be infiltrated with mold.

7. We did not include pineapples that can increase serotonin which is a hormone-like substance that your body makes for protection. However, chronic production of it can cause inflammation.

YIELD

Adjust the amount of fruit for the number of servings you want.

SERVING SUGGESTION

Fruit is best when served fresh at room temperature.

STORAGE SUGGESTION

Store in the fridge. Fruit juice can drain out of the fruits quickly, making them soggy if stored in the fridge for too long.