Monday, 11 February 2013

Tropical Fruits Galore.

I've recently discovered that one of the best flavour combinations is mint, honey and lime. I've had it on my daily leafy greens, on dessert, and even as a soothing beverage for when I have colds. But, since the Philippines has an abundance of delicious tropical fruit, I figured I may as well maximise on the beauty that nature has to offer. 

The result? Watermelon fruit salad drizzled with mint, honey and lime dressing served in a biodegradable buko (young coconut) bowl. To keep it local I replaced lime with calamansi, a smaller, spherical variety of lime native to the Philippines. 





Watermelon Fruit Salad with Mint, Honey and Lime
Serves 1.

1C cubed watermelon (or other fruit)
1T chopped mint
1T lime juice
1/2T honey

Combine mint, lime juice, and honey in a small bowl. Adjust to taste; add a bit more honey if you prefer something sweeter, or add more lime to make it tarter. 

Toss gently with cubed fruit. Allow to chill for at least 30 minutes in the fridge, if preferred, before serving. Enjoy!

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