Danish Summer Delight

Ingredients

• 1 pineapple, peeled and diced (2 cups/470ml) 1 pineapple, peeled and diced (2 cups/470ml)
• 2 mangoes, peeled and diced (2 cups/470ml) 2 mangoes, peeled and diced (2 cups/470ml)
• 4 kiwis, peeled and sliced 4 kiwis, peeled and sliced
• 1 cup strawberries, hulled and halved (240ml) 1 cup strawberries, hulled and halved (240ml)
• 1 cup blueberries (240ml) 1 cup blueberries (240ml)
• 1 cup raspberries (240ml) 1 cup raspberries (240ml)
• 2 tablespoons fresh mint leaves, chopped 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• Juice of 1 lime Juice of 1 lime

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 45g, 35g
• Protein: 2g
• Fiber: 7g
• Salt: 0g

Preparation

1. 1.
   In a large bowl, combine the diced pineapple, mangoes, sliced kiwis, strawberries, blueberries, and raspberries.
2. 2.
   In a small bowl, whisk together the honey and lime juice until well combined.
3. 3.
   Pour the honey-lime dressing over the fruit mixture and gently toss to coat.
4. 4.
   Sprinkle the chopped mint leaves over the salad and give it a final gentle toss.
5. 5.
   Refrigerate the Frugtsalat for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Pineapple — Make sure to choose a ripe pineapple with a sweet aroma. To easily peel and dice the pineapple, cut off the top and bottom, stand it upright, and carefully slice off the skin in a downward motion. Then, cut the pineapple into quarters and remove the tough core before dicing.
• Mangoes — Look for mangoes that yield slightly to gentle pressure when ripe. To peel a mango, use a vegetable peeler or a knife to remove the skin. Cut the mango flesh away from the pit and dice it into bite-sized pieces.
• Kiwis — Use a sharp knife to slice off both ends of the kiwi. Insert a spoon between the skin and flesh, and gently slide it around the kiwi to separate the fruit from the skin. Slice the kiwi into rounds or wedges.
• Berries — Rinse the berries gently under cold water and pat them dry with a paper towel to remove any dirt or debris. Be careful not to crush the delicate berries while handling them.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of orange juice to the honey-lime dressing.
• Feel free to customize the Frugtsalat by adding other fruits such as melons, peaches, or grapes.
• To make the salad more indulgent, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you prefer a sweeter salad, you can drizzle a bit more honey over the fruit before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Frugtsalat chilled in individual bowls or glasses. Garnish each serving with a sprig of fresh mint for an added touch of elegance. This dessert is perfect for summer gatherings, brunches, or as a light and healthy treat after a meal.

Presentation advice

Arrange the colorful fruits in a visually appealing manner, creating a vibrant display of colors. Consider using a clear glass bowl or individual glass cups to showcase the layers of fruits. Sprinkle some additional berries and mint leaves on top for an extra pop of color.