By Chef Mark Shoopman, CEC, CFBE
½ cup Fresh Pineapple, ½ inch diced
½ cup Fresh cantaloupe, ½ inch diced
½ cup Fresh Honeydew, ½ inch diced
½ cup Grapes, red
½ cup Fresh Strawberries, cleaned and quartered
½ cup Fresh Mango, ½ diced
½ cup Bananas, sliced thick
½ cup Fresh black berries
½ cup Fresh Blueberries
½ cup Fresh raspberries
4 tablespoons fresh mint, chopped
4 tablespoons Honey
¼ cup Vanilla Yogurt
12 tablespoons Fresh lime juice
1 tablespoon Poppy seeds
Whisk all the ingredients together and refrigerate until fully chilled.
In a large chilled bowl, lovingly mix all the fruits and fresh mint. Fold the dressing into the fruits being careful not to damage them. In a chilled salad bowl scoop a generous portion of the fruits and garnish with a dollop of fruited yogurt and a sprig of mint.
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