- Pineapple - mandatory
- Mango - mandatory
- Fresh Mint – super mandatory
- Assorted fruit hangers-on (we used raspberries, blackberries, strawberries and grapes)
Assemble your ingredients. Important note: don’t include any sucky melons in your fruit salad. Putting melons in your fruit salad is basically saying to mom: “We don’t love you.”
Mango slicing. We’re going to assume you know how to cut fruit but, if you’re grilling it, there’s a certain way to cut your mango: first, cut it in almost-half avoiding the coarse, hard lump in the middle.
Remove the cold, dead heart from the remaining almost-half and discard.
You’re left with two almost-halves. Try to get the face of each of these pieces as flat as possible so, when grilling, they will get as much exposure to the grill/griddle as possible. You’re looking for maximum charring for this salad.
Cut your pineapple for grilling. For step-by-step instructions on how to cut a pineapple click here
The mango and the pineapple are the only fruits in this particular salad to hit the grill. They obviously don’t need to be cooked but the grilling will make them sweeter and sexier. Plan on leaving them on the grill for about 15 minutes.
Secret ingredient. Chopped mint. This is the difference between “Oh, thanks, you cut up a bunch of fruit and threw it in a bowl – my teeth thank you for the chewing respite provided by your knife-work” to “Wow, it’s amazing how you’ve combined the individual flavours to create a food synergy that’s nearly sexual”.
Slice the mango almost-halves. Slice both vertically and horizontally and then…
…pop out the delicious grilled cubes of mango magic.
Slice your grilled pineapple.
Throw it all in a bowl. You’re done. You could garnish with a bit of Greek yogourt if you wanted to get all Euro.