Kiwi, Banana and Passion Fruit Salad

In the dead of winter season, even the humblest grocery stores on St. Bart’s stock fresh tropical fruits of impressive sweetness. Jean-Georges Vongerichten picked a few of his favorites for this salad.

6 large, ripe enthusiasm fruit, cut in half (see Note).

2 tablespoons sugar.
Kiwi, Banana and Passion Fruit Salad
1 teaspoon fresh lemon juice.

One 3-pound pineapple– peeled, cored and cut into 1-inch cubes.

8 ripe kiwis, peeled and quartered lengthwise.

3 medium bananas, cut into 1/4-inch rounds.

15 pitted prunes, halved.
Working over the screen, scoop the seedy pulp from 5 of the enthusiasm fruits. Transfer the enthusiasm fruit syrup to a medium bowl and stir in the lemon juice. Scoop out the seedy pulp from the remaining enthusiasm fruit into the syrup and stir.

In a bowl, toss the pineapple with the kiwis, bananas and prunes. Include the enthusiasm fruit syrup, toss well and serve immediately.

Make Ahead.
The enthusiasm fruit syrup can be refrigerated over night.

Enthusiasm fruit’s skin wrinkles when the fruit is ripe; the more wrinkles it has, the riper and sweeter it is.

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