A Tropical Taste in a Salad

    

There's no question, the more fruit you eat, the healthier you probably are!  But fruit need not be boring!  In fact, you can take a tropical trip with something that's as simple as a salad. Patricia Green, who co-authored the book Grain Power stopped by Tonia's Kitchen with her Toasted Coconut Fruit Salad.  She starts with 2 cups of Quinoa, along with seasonal fruit.  Add a generous amount of toasted coconut, and toss with a mixture of pineapple and lime juices.  It's a tropical treat that won't leave you worried about getting into a swimsuit!   For more details, visit Patricia's website www.patriciaandcarolyn.com

• 1 1/3 cup water
• 2/3 cup quinoa seeds
• 1/4 to 1/3 cup unsweetened, dried coconut
• 3 ripe kiwis, peeled, quartered and each quarter cut into thirds
• 1 cup diced strawberries
• 1 can (14 ounces) pineapple tidbits, drained, 1/3 cup pineapple juice reserved
• 1 Tbsp. freshly squeezed lime juice (about 1 lime)

Directions

Combine the water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer and cook with the cover on for 15 minutes. Remove from the heat and set aside, with the cover off, to cool completely.

Preheat a sauté pan on medium heat. Add coconut. Stir constantly until it turns a golden color and is fragrant (about 1 to 3 minutes). Remove from the heat and set aside to cool.

In a medium bowl, toss the quinoa, kiwis, strawberries and pineapple with the reserved pineapple juice and lime juice. Sprinkle with coconut just prior to serving.

A Sweet AND Spicy Salad

 

Jalapenos make it spicy, but the berries make it sweet. Ali Rosen, who wrote the new cookbook 15 Minute Meals, stopped by Tonia's Kitchen to talk about her Spicy Summer Fruit Salad, that includes Jalapenos and mint, plus whatever berries you have on hand (the recipe is a suggestions) Ali told Tonia it's a free-wheeling salad that goes perfectly with summer, and offers a freshness that goes perfectly with cookouts and picnics. Give it a try at your next big barbeque! 

• 1 Package (6 ounces) Raspberries
• 1/2 Cup sugar
• Zest of half a medium lemon
• Juice of half a medium lemon
• 1/8 Tsp. salt

Salad

• 1 Package (16 ounces) Strawberries
• 2 Packages (6 ounces each) Blueberries
• 1 Package (6 ounces) Raspberries
• 1 Package (6 ounces) Blackberries
• 2 medium peaches
• 2 medium plums
• 1 medium jalapeño pepper
• 1 Tbsp. sugar
• 2 Tablespoons fresh lime juice
• 2 Tablespoons fresh mint, chopped

1. PLACE 1 package raspberries into a small saucepan.
2. ADD 1/2 cup sugar.
3. ADD zest of half a medium lemon.
4. ADD juice of half a medium lemon.
5. ADD 1/8 teaspoon salt.
6. STIR to combine.
7. BRING to a boil over high heat.
8. REDUCE heat to medium and SIMMER about 35 minutes until thickened and reduced by half and STIR more frequently toward end of cook time to prevent burning on bottom.
9. ALLOW jam to cool to room temperature before using.

Salad

1. HULL 1 package strawberries.
2. SLICE smaller strawberries in quarters and SLICE larger strawberries in sixths and PLACE strawberry slices into a large bowl.
3. ADD 2 packages blueberries and ADD 1 package raspberries and ADD 1 package blackberries.
4. PIT and SLICE 2 medium peaches and ADD peach slices to bowl.
5. PIT and SLICE 2 medium plums and ADD plum slices to bowl.
6. SEED and CHOP 1 medium jalapeno pepper and ADD to bowl to taste depending on your preference for heat.
7. SPRINKLE 1 tablespoon sugar over mixture and TOSS gently to combine.
8. SET ASIDE berry mixture.
9. ADD 3 tablespoons fresh lime juice to cooled jam.
10. ADD 2 tablespoons fresh mint to cooled jam.
11. STIR until smooth.
12. POUR jam mixture over berry mixture and TOSS gently to combine.
13. LET STAND at room temperature 20 minutes before serving.