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Cherry, Mango, Kiwi & Mint Salad

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Yields 6 cups.

  • To learn more, read:
    Cherry Season!
  • by from Fine Cooking
    Issue 45

This is a great brunch salad, but it also works as a refreshing end to a meal.

  • 1 lb. fresh sweet cherries, rinsed and pitted
  • 2 large ripe mangos, cut into 3/4- to 1-inch chunks
  • 2 kiwis, peeled, each cut into 8 lengthwise wedges, and wedges cut in half crosswise
  • 12 large mint leaves, cut in a chiffonade(stacked, rolled, and thinly sliced crosswise)
  • 1/2 cup dessert wine, such as Muscat de Beaumes-de-Venise
  • 2 Tbs. light brown sugar
  • 1 tsp. grated orange zest
  • Pinch salt

Toss all the ingredients together and refrigerate for at least 2 hours and for as long as 6 hours.

nutrition information (per serving):
Size : per 1/2 cup serving; Calories (kcal): 80; Fat (g): fat g 0.5; Fat Calories (kcal): 5; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 18; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 15; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;

Photo: Scott Phillips

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