When I was pregnant with Dillon, I craved fruit like nobody’s business.
At the time, we were living in the city where there was an abundance of fruit & vegetable markets at my fingertips- I miss those days. I would peruse through all of the fruit, carefully eyeing my selection which was usually something tart and sweet, like mangoes. I was obsessed with them. I would even gnaw on the core trying to pry every last bit from the pit!
Honestly, who on earth can actually cut a mango without destroying it? Not me.
Anyway, I used make a lot of fruit salads. It was my craving fix.
This recipe was inspired by a colorful dish that my Aunt served at Easter. I’m using a variety of tropical fruit including mangoes, pineapple, and a random star fruit (because I’ve always wanted to do that). You can switch it up according to taste. The real star however, is all in the glaze; it’s kissed with a hint of cinnamon and nutmeg. Unusual? Yes. Overpowering? No. There’s just enough to make you go, Oooo what’s in this? I also add honey and vanilla, and serve it nice and chilled.
These are the coveted Alphonso mangoes from India. I scored 4 of them for only $2! They’re in season now and they taste amazing.
With Mother’s Day coming up, I find the timing of this post quite serendipitous and unexpected, if anything. Isn’t it funny how the universe works? Or maybe I’m just pregnant again… (kidding).
On different note- the universe has also aligned me with Q Squared, a young design company based here in NYC. They gave me these pretty blue plates. Love? I do. You should feel these things… At first glance, I thought that they were porcelain. But shockingly they are 100% BPA free indoor/outdoor dinnerware. That means your kids can throw them on the ground and they won’t break (parents rejoice!) We will be working together over the next couple of months, so keep your eyes peeled for some pretty cool stuff. You can find this lovely collection here.
♥ Happy Mother’s Day Everyone! ♥
- If you can find Alphonso mangoes, buy them! They are the sweetest, most delicious mangoes I’ve ever tasted. They do have a very short season, so if you can’t find them just use the regular ones instead.
- To save on time, buy your pineapple already cored and sliced.
- 2 mangoes
- 1 fresh pineapple
- 2 kiwis
- 1 pint of strawberries
- ½ pint of raspberries
- 1 star fruit
- ¼ c. fresh orange juice
- 3 tbsp. honey
- ⅛ tsp. cinnamon
- small pinch of nutmeg
- 1 vanilla bean
- fresh mint
- For the glaze, whisk the first 4 ingredients together until the honey is completely dissolved. Using a pairing knife, slice the vanilla bean in half lengthwise. With the back of the knife, scrape out the seeds and add to the bowl (with the pods). Whisk well.
- Peel, slice and chop all of the fruit.
- Add everything (except the raspberries) to a large bowl. Top with the glaze and toss gently to combine.
- Refrigerate for 1-2 hours until nice and chilled.
- Right before serving, toss lightly. Garnish with raspberries and fresh mint leaves. *See note.