Of course this fruit salad is gluten free, but it does not take special ingredients to make this recipe. It is fast to make, yet elegant to serve, with proper garnishes. October is mango season where I live in California. Perhaps the season is different where you are. Mangos tend to be overlooked during the fall, as many of our favorite fruits go out of season. I love the fall color of mangos, as well as their flavor. I hope you, and possibly your guests, enjoy this savory fruit salad recipe. My husband is not big on fruit salad, but he really enjoyed this one (probably because of the cherries!) Have fun and enjoy!
For the Fruit Salad
- 2 mangos, pitted, peeled and cut into cubes or bite size pieces
- 1/3 cup dried cherries (lightly stewed, see instructions below)
- 1 teaspoon fresh basil, chopped finely
- 1 teaspoon fresh mint, chopped finely
- crumbled feta or goat cheese, amount to your liking (I used feta)
For the Dressing
- 1 Tablespoon white (or apple cider vinegar for corn-free) (I used Heinz.)
- 1 1/2 Tablespoons agave syrup
- 1 Tablespoon grape seed oil or extra virgin olive oil
- Add the dried cranberries to a small sauce pan; barely cover with filtered water; cook on high until it comes to a boil.
- Drain and set in the refrigerator to cool.
- Whisk dressing ingredients together.
- While cherries are cooling, whisk the ingredients for the dressing together and set aside, or chill, if desired.
- Add the mango and cooled cranberries to a large bowl; sprinkle herbs on top; add dressing; and toss. For a nicer presentation add the fruit salad to a clean bowl; sprinkle center with feta cheese; and garnish with a sprig of mint or basil.
You can use other oils such as canola oil, etc., but I find the ones listed above healthier.
Kids prefer this recipe with lemon juice instead of vinegar for a sweeter salad, but of course it will not be as savory.
Honey may be substituted for the agave syrup, but agave syrup is much lower in sugars if you are watching your glycemic index.
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