If you love the honeyed sweetness of tropical fruit, try this pineapple and mango fruit salad. Keeping a bowl of this in the fridge means you’ve always got a healthy, light snack or side dish on hand; we love this salad spooned over yogurt at breakfast, alongside a wrap at lunch or served for dessert with a dollop of whipped cream!
How to Pick, Peel and Store Fresh Pineapple:
When picking pineapple, choose fresh-looking and fragrant pineapples with green leaves. The pineapple should also have a firm skin, but give slightly to gentle pressure. Make sure the pineapple feels heavy, not hollow.
When cutting a pineapple, cut a 1/2-inch off the top and bottom, removing the leave and stem. Stand pineapple up on either cut-side. Using a sharp knife, cut skin off in strips, deep enough to remove the eyes. Cut in half lengthwise, then halve each half to give you four quarters. Cut out and discard core from the center of each quarter. Cut into chunks or slices.
When storing pineapples, keep refrigerated in a perforated plastic bag, up to 3 to 5 days. If using within 1 to 2 days, store pineapples at room temperature. Keep cut pineapple refrigerated in an airtight container for up to 3 to 5 days.
For a quick tutorial on how to cut a mango, head here.
Pineapple and Mango Fruit Salad
|Prep Time||Cook Time||Total Time|
|10 min||0 min||10 min|
- 1 pineapple, peeled, cored and cut into 1-inch chunks
- 2 large mangoes, peeled, pitted and chopped
- 2 pints blueberries, washed and de-stemmed
- In a large serving bowl, toss to combine pineapple, mango and blueberries. Store refrigerated in an airtight container for up to 1 week until ready to serve.
- Recipe and photo: Dish Works