Some days, I want to cook. Some days, I don’t. Some days I go to Whole Foods and buy a pile of fruit with no plan. And then I get sick of smoothies. And parfaits. So I go hunting on the interwebs for ways to use up said pile of fruit. Ways that will work for just one person. Or that don’t make me hate what I made because of the sheer amount of excess food.
I made a citrus, mango and kiwi fruit salad and it was gone in 2 sittings. Now, this is not the typical fruit salad you get as the sad breakfast side you choose when there aren’t any other gluten-free sides at the breakfast restaurant (or the days you want to pretend that the cinnamon roll pancakes from the corner breakfast place have no redeeming value).
This is the kind of fruit salad you can take to a brunch or Memorial Day cookout and pretend it took a lot of effort – an effect you can exaggerate if you supreme your citrus (where you remove the membrane and pith. I didn’t do the best job of it in the video because my hands were a little shaky.
Feel free to use whatever combination of citrus you love – I had a blood orange, a couple of naval oranges, clementines and grapefruit hanging around when I made this. Also, the more ripe your mango is, the harder it may be to cut – but it will taste better if it is at the point just before becoming over-ripe.