Fall Fruit Salad with Maple, Lime and Mint


At a recent breakfast meeting I hosted, I was asked how I had made the fruit salad I served.  There were flavors guests just couldn’t put their fingers on but raved about. Recipes for my fuit salads are often requested and the truth is I just create them as I go.  I can, however, share my method.  I always strive for something unexpected and not the “same old same old” fruit salad that turns up on most buffet tables.  I  think it is important to select fruit that is seasonal when possible and think of the colors and textures of the fruit in the salad.    Avoid the usual strawberries when they are pale, cardboard like and tasteless. The plethora of  fruit combinations is endless.  This salad showcased ripe Bosc pears, papaya, seedless Concord grapes, clementines, mango, kiwi, raspberries, pomegranate seeds and mint from my garden. Continue reading