Easy // 15 mins // 3 Cups Dressing
Here’s a simple jam-sweetened coconut flavored fruit dressing. It’s not too sweet, so it could be a great addition to smoothies too. If you like it, make a double batch & freeze it in ice cube trays. I used organic lingonberry jam from IKEA!
1 Carrot, rough chop
1 Apple, rough chop
1 Pear, rough chop
1 Tangerine or Orange
Apples, Peaches, Pears, Romaine, Carrots
Cucumber, Blueberries, Cantaloupe
2 Tbs Coconut Oil
1/4 Tsp Sea Salt
1/2 Cup Favorite Jam
1/2 Cup Macadamia Nuts, roasted & unsalted
1 1/4 Cup Water, divided use
(Opt) Edible Petals
Step 1: Combine the apple, pear & carrot w/ the jam, coconut oil & salt in a skillet and simmer over medium high heat for 5 mins. Cool slightly, add to the blender jar w/ the juice & zest of the tangerine & blend, adding some of the water as necessary. Pour into a 1 Quart container. Add the rest of the water to the blender & wiz to rinse out the jar. Add this flavored liquid to the dressing & stir or shake to combine.
Step 2: Prep out all the fruits for the salad. Hollow out the cantaloupe & dice up the lovely coral colored fruit. Slice peaches, pears, apples, etc. I added some of the sweeter vegetables like carrots, cucumbers & romaine to my salad.
Step 3: Toss the salad fruits & vegetables w/ enough dressing to coat & arrange attractively inside the cantaloupe. Garnish w/ macadamia nuts & edible petals. I used the slightly sweet pineapple sage blossoms blooming in my garden. Plant edible petals or look for them in the market. This makes a wonderful breakfast & mid-week work lunch. The macadamias give a satisfying tropical crunch and turn this salad into a full meal.
Fun Fact: Jam brings out the sweetness of the carrot, apple, & pear. The pear adds its wonderful texture. And the tang of the citrus brings it all together as a complement to a fruit based salad. A dressed fruit salad allows us to enjoy fruits that are a tad under or overripe as the flavors marry. Use your favorite jam flavors.