All Peeled Fruit Salad with Ginger Lime Dressing

After a bout with Third World Flu from a Fecal Matter Platter (Nepali Lunch), I was ready for something simple, fresh, crisp, and most importantly sanitary. Since making this first fruit salad, I’ve had a variation each night and the few left overs along with toast for breakfast. Usually, I wouldn’t bother with a dressing for any fruit recipe, but unfortunately the apples, pomegranates, and mini-mangoes left much to be desired in the sweet department. Just stick with the key limes if your fruit is up to par.

All Peeled Fruit Salad with Ginger Lime Dressing

1 Apple, peeled
2 Mangos
4 Mini-Bananas
1/2 Pomegranate
2 Mini-Mangos
A few slices of fresh ginger (peeled)
2 Key Limes (the little ones)
1/2 c water
2T sugar or honey

On the stove, heat the water, sugar, and slices of fresh ginger. While the syrup is reducing, cut up all the fruit and mix together. Take the syrup off the heat and let it cool. Squeeze the key limes over the fruit, then top with the ginger dressing. Chill in the fridge for an hour, and enjoy.

Variations are endless of course, but fresh lychee really make this fruit salad rock. Papaya is also abundant from our fruit man and is often sold from carts on the street as an on-the-road snack. Papaya, mango, lychee and banana are a great combo, and don’t need the dressing at all.