Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Tuesday, August 2, 2011

Mango and Pineapple Salad with Mint

This salad is quick and fresh – a great partner for something hot off the grill.  Give it a try and let me know what you think…

Serves 4

2 ripe mangoes
1 half of a ripe pineapple
1 Tablespoon minced mint leaves

Earlier in the day slice your average size pineapple in half, or one small pineapple in 1 inch slices, and then 1 inch cubes.   You should get 2 heaping cups.    Place in a container and refrigerate.

Later, 30 minutes before serving, slice your mangoes in long 1 inch lengths.  

Then, rinse several sprigs of mint under cold water.   Next, using a knife or scissors cut mint leaves into small pieces, and continue until you have about a tablespoon of minced mint leaves.  

Sprinkle the mint leaves over the pineapple – which by now has become juicy since it was cut earlier.   Toss together and set aside.

Divide the mango slices between 4 small plates.  Then, top with the pineapple and mint mixture.   

                         Serve and enjoy.

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