June brings scorching heat and heavy, moist weather. This place is broiling in the sun, with a sense of countless more days of stifling heat and high humidity—whew! To top it all, last Friday (read weekend), Doha was hit by a sandstorm, making the very idea of stepping outdoor a daunting prospect. It's little wonder that I’m feeling so nostalgic about the cool monsoon rains back home.
Missing the rain. Missing my family. Missing my friends.
Luckily, June is also the month when plenty of fruits are in season. A huge variety of juicy fruits, crammed with goodness, and at their tasty best, making it easy to eat healthy. Each time I visit the market, I can’t stop picking them, and come home with an abundance of fruits, way more than my fridge could handle. So, what do I do with this bounty, huh? Well, that’s the best part -- I make juices, popsicles, the occasional crumble. And oh, fresh fruit salads, too.
Now, following my rich curry post, I wanted to go light and summery, again. With a super simple recipe like this exotic salad. All you need to do is chop the fruits, toss it with the dressing and—voila!—a delicious, no fuss dessert is ready. Serve with a splash of vanilla yogurt or, even better, a scoop of vanilla ice cream for the perfect little pick me up after a heavy meal. In fact, we serve fruit salad everyday during Ramadan -- a deliciously healthy kickoff to the Iftar meal.
Ready for a fruity plunge? Mmmm...how about a glass of cheerful explode-in-your-mouth juiciness infused with the exotic flare of fragrant rose water, and with a sweetly tart crunch? Made from sun ripened fruits like mango, cantaloupe, papaya and green apple, and combined with the citrus freshness of lime, and distinct aroma of rose water, this salad is hard to resist. A simple glass full of taste, texture and aroma. Aha!
Do use whatever fruits you fancy and feel free to play around with the balance of flavors, adding more lime juice and green apple if you prefer tartness, or more sugar for sweetness. Use rose water (available in Asian or Middle Eastern stores) in moderation.
The recipe is a cinch—enjoy!
Exotic Fruit Salad
1 cup green apple, peeled, cored and diced
1 cup mango, peeled, pitted and dice
½ cup papaya, seeded and diced (optional)
½ cup cantaloupe, seeded and dice
2-3 tablespoon lime juice, freshly squeezed
2 tablespoon sugar, or to taste
5-6 drops rose water, or to taste (it varies in strength, so taste as you go)
vanilla yogurt or vanilla ice-cream, to serve
Dice the fruits and put them in a large glass or ceramic bowl with the sugar, lime juice and rose water. Toss to coat and then refrigerate, covered, for at least an hour. This will allow the flavors to develop and make the fruits really juicy.
To serve, scoop into individual bowls or glasses. The salad is terrific on its own. Dress it up with a splash of creamy vanilla yogurt or vanilla ice-cream for an even exquisite taste.
So, whether you are eating indoors or outdoors include this quick, sweet smelling, summery salad in the menu. Eat healthy and feel great!