3-Fruit Salad

As I hope the name suggests, I recently prepared the 3-Fruit salad with 3 different fruits. After the healthy salad I posted earlier, I have been trying different ways to include a salad in my daily diet. The recipe (I watched on TV) called for just two fruits. However, I started sympathizing with the third fruit that had been left solitary in the fruit bowl (notwithstanding the 3 days of languish in it), and decided to cube and use the fruit in the salad.


Of course, you can guess the recipe from the picture above. Let me just pen... err...type it down though.



To prepare the 3-Fruit Salad, you will need:

Oranges - 2-3 medium sized
Pomegranate - 1 large
Pears - 2

Coriander leaves - chopped - 1/2 cup (optional)

Method:

• Cut the pomegranate into two halves and squeeze each half into a salad bowl to separate the arils from the internal white pulp membranes
• Peel the oranges, deseed, remove the skin and pith and add to the salad bowl
• Cube the pears and add the pieces into the salad bowl
• Garnish with chopped coriander leaves and serve

Note: The original recipe also calls for an extra virgin olive oil dressing and salt. I did not use any in my version, and yet loved it! Unfortunately again, I did not click a picture after plating and garnishing with coriander leaves.


Serve as it is, or pack it for a quick healthy snack when you are traveling.

Updated: With everyone hinting that this is perfect for summer, I have to send it to Priti's Festive Food: Summer Treat event.

Colourful and Healthy Salad

These days I have been trying to eat more fruits and vegetables and reduce the intake of rice and roti (wheat), especially in the evenings. Being a South Indian who is used to typical Idli/ Dosa/ Puttu/ Appam/ Upma breakfast menu and a minimum of 2-3 dishes served with rice for lunch, I decided to stop eating anything heavy for dinner. Also, I have been eating more dry fruits and totally avoid fried food stuffs, including packeted chips/ biscuits and anything sugary.

For the first time in my life (it is never too late!), I actually prepared a salad without just slicing cucumber, carrots, cabbage, and beets, and also used sprouts and a fruit! Below, you can see some of the ingrediets.



Now, let me get to the recipe.


To make the salad seen in the picture above, you will need:

Mung bean sprouts - 1 cup
Cucumber - 1 medium-sized
Carrot - 1 large
Beetroot - 1 medium-sized
Pomegranate - 1 medium-sized
Lemon juice - to taste
Coriander leaves - chopped
Pepper - to taste
Salt - to taste
Extra virgin olive oil - 2 tbsp (optional)



Method:

• Peel and chop all the vegetables into tiny cubes and keep aside
• Cut the pomegranate into two halves and squeeze each half into a small bowl to separate the arils from the internal white pulp membranes
• In a mixing bowl, add the sprouts, then add the chopped cucumber and carrot pieces and toss
• Mix the pomegranate and then add the beetroot pieces
• Add the olive oil, lemon juice, coriander leaves and mix well
• At the time of serving, season to taste with salt and pepper

R loved it and asked to make salads more often, though A just played around with her portion for a while and gave up. Guess it really will take some time for her to eat salads.