June 4, 2000

Fruit salads...

Sometimes fruit salads are a very creative mixture of both tropical
and seasonal fruits... coated under a honey dip glaze.

A combination of mango, peaches and passionfruit have occasionally
graced the tables...

One begins with the mango - a ripe and fleshy fruit that is a dark
purplish red outer surface. Care is taken to peel the fruit - first
slitting the fruit into four corners, then slowly peeling the flesh
from the skin. A ripe mango tends to have a darker orange flesh...
but using a sharp knife, the meat is eased off of the pit... a total
of four different slices.

The slices are arranged on a blanc mange and attention is turned to 
the next fruit.

Fresh peaches are peeled and its slippery flesh is quartered long 
the two halves, as well as crosslengths. The sections are placed
cross-ways from the mango slices.

Finally, a large scoop of white vanilla ice laid on the center of
blanc mange...

This is topped by a sprinklin' of passionfruit seeds... and a
light sauce of molten honey is drizzled over the plate.