That's right. I'm gonna eat this salad. 'Eff you urine test!
There's a lot of recipes out there that call for a creamy dressing made of mayo. Which aside from being not vegan, also makes it more fattening (completely negating the fact that you're eating fruit), and makes it more perishable. Not a good idea when you're going to be bringing a dish somewhere where it will be out in the heat. This fruit salad is unique because it's a perfect blend of ripe, tropical fruit and the summer berries that are at their peak now. Nothing boring in this salad! It also has a "dressing" made of pureed honeydew, which lightens the overall salad and gives it plenty of flavor. Oh, and it's got poppy seeds in it, which I'm a huge fan of, and can eat all the time now because I don't have to worry about losing my job. Lol.
Anywho, this recipe is based on one found on the Whole Foods website, only it's been changed to make it taste better and be more convenient. Don't get me wrong, I love papaya (which is what the original called for), but most of the time in stores they aren't ripe at all. And they're huge! Substituting mango with papaya still gives it plenty of tropical flavor, but they're easier to tell when they're ripe and you aren't left with a bunch of fruit. I also left out the cantaloupe. Cause that stuff is gross. Lol.
Oh, and just a piece of advice. Taste the fruit as you go. Nothing ruins a fruit salad quicker than fruit that's not at it's prime. Oh, and wash that fruit! Just make sure to drain off any excess water before you add the "dressing".
Poppyseed Fruit Salad:
2 c. sliced strawberries
2 c. honeydew melon, cubed, divided
1 c. fresh blueberries
1 c. chopped mango
1 banana, ripe but not overripe (it needs to be somewhat firm), chopped
2 kiwis, peeled and chopped
2 Tb. fresh squeezed lemon or lime juice
1 Tb. liquid sweetener
1 Tb. poppy seeds
Pinch of cinnamon
Pinch of ginger
1. In a large bowl, combine the strawberries, 1 cup of the honeydew, blueberries, mango, banana, and kiwi. Set aside.
2. In a blender, combine the remaining one cup of honeydew, lemon/lime juice, liquid sweetener, poppy seeds, cinnamon and ginger. Blend thoroughly.
3. Toss the dressing with the fruit, coating all of it. Cover, and let chill for a couple of hours before serving.
I didn't really do the math or anything, but it's about 150 calories a serving, and this recipe makes about six good-sized servings.
Maybe one of these days I'll veganize the fruit salad I grew up eating (swapping out mayo for Veganaise, marshmallows for Dandie's, etc.), but for now, I just really enjoy eating this one in all it's fruity fresh glory!