Winter Fruit Plate

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Written By Judy Doherty, MPS, PCII

On my latest trip to a Vietnamese market, I picked up a dragon fruit. What a neat food! The color is bright fuchsia on the outside with white, kiwi-like seeds on the inside. It's a little sour, so it's better to mix dragonfruit with sweeter fruit in a salad as a fun complement. Here's one great way to use this versatile fruit!Dragon FruitWinter Fruit Salad Recipe:Ingredients:

  • 2 honey tangerines
  • 1 dragon fruit
  • 1 mango
  • 1 pineapple
  • 1 kiwi
  • 1 papaya
  • 1 orange
  • 1 dried banana sheet
  • Vanilla sugar or powdered sugar (optional)

Directions:

  1. Peel and section the tangerines.
  2. Cut the dragon fruit in half and remove the pulp from the outer skin with a spoon. Dice it up.
  3. Peel and slice the mango into small match-stick shapes (a julienne).
  4. Peel, core, and dice the rest of the fruit (except the orange).
  5. Arrange the fruit in an attractive manner in a big bowl or footed glass. Squeeze  the orange juice over the top.
  6. Garnish with the banana sheet and a sprinkle of vanilla sugar or powdered sugar.

IMG_3605-2Color is always the best approach for healthy eating. And speaking of color, check out our new adult coloring book and many more nutrition education materials with a color theme:And speaking of nutrition education materials, don't miss this printable handout with the recipe for my new favorite winter fruit salad...Winter Fruit Salad 

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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