Recipe: Mexican Fire and Ice Salad (fruit salad with creamy jalapeno dressing)
Salads - Fruit, GelatinMEXICAN FIRE AND ICE SALAD
2 Granny Smith apples, peeled and cubed
1/2 ripe pineapple, peeled, cored and cubed
2 navel oranges, peeled and segmented
1 blood orange, peeled and segmented
1 tbsp. fresh lime juice
FOR THE DRESSING:
2 tbsp. mayonnaise
2 tbsp. sour cream
1 tbsp. chopped fresh mint
1 jalapeno pepper, seeded and minced
Grated zest of 1 lime
1 tbsp. mild chili powder
In a large bowl, combine the apples, pineapple, oranges and lime juice. Cover and refrigerate at least 2 hours.
WHEN READY TO SERVE:
Drain juice from fruit.
In a medium bowl, mix mayonnaise, sour cream, mint, jalapeno and lime zest. Pour over fruit and toss gently. Taste. Add chili pepper if more heat is needed.
Makes 6 servings
Source: Ruth Fantasia for the Albany Times Union, June 2000
2 Granny Smith apples, peeled and cubed
1/2 ripe pineapple, peeled, cored and cubed
2 navel oranges, peeled and segmented
1 blood orange, peeled and segmented
1 tbsp. fresh lime juice
FOR THE DRESSING:
2 tbsp. mayonnaise
2 tbsp. sour cream
1 tbsp. chopped fresh mint
1 jalapeno pepper, seeded and minced
Grated zest of 1 lime
1 tbsp. mild chili powder
In a large bowl, combine the apples, pineapple, oranges and lime juice. Cover and refrigerate at least 2 hours.
WHEN READY TO SERVE:
Drain juice from fruit.
In a medium bowl, mix mayonnaise, sour cream, mint, jalapeno and lime zest. Pour over fruit and toss gently. Taste. Add chili pepper if more heat is needed.
Makes 6 servings
Source: Ruth Fantasia for the Albany Times Union, June 2000
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