Mojito Fruit Salad

Spring is here in theory but the weather has been so unpredictable I needed a bit of sunshine in the form of food.  Mojito (pronounced moh-hee-toh) conjures up memories of warm days basking in the sun and sipping this very likable Cuban drink.  Pineapple is an excellent source of manganese (energy production and antioxidant defenses) as well as vitamin C.  When choosing a ripe pineapple, look for those that are heavy for their size.  Pineapples should be free of soft spots, bruises and darkened “eyes,” all of which may indicate that the pineapple is past its prime. Pineapple stops ripening as soon as it is picked, so choose fruit with a fragrant sweet smell at the stem end. Avoid pineapple that smells musty, sour or fermented. Mango fruit is rich in dietary fiber, vitamins, minerals and antioxidant compounds.  Fresh mango is a very rich source of potassium.  Mango fruit season begins in the month of May and end by August.  Choose a mango without any bruises or cuts.

Serves 4-6
recipe from Jamie Oliver as shown in the Delicious magazine
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bunch of fresh mint, leaves picked
finely grated zest and juice of 3 limes
2 tablespoons light brown sugar
white rum, to taste
1/4 large watermelon, peeled, cut into chunks
2 ripe mangoes, stoned, flesh cut into chunks
1 ripe pineapple. peeled, cored, cut into chunks

In a very clean pestle and mortar, bash most of the mint leaves with the finely grated lime zest.  Add the sugar, a good glug of rum and the lime juice, then mix again gently.  Taste and add a touch more sugar if you think you need to, but bear in mind the fruit may be quite sweet.  Toss the fruit together in a bowl with a little of the mojito mixture, then spread it all out in a big plate.  Spoon the rest of the mojito mixture over the top.  Decorate with a few torn-up mint leaves and serve.

The Culinary Chase’s Note:  A very simple dish to make and the mojito mixture really livens it up.  Cheers!

By The Glass Tasting Note: This does seem like a food that begs for a rum based cocktail but if you are serving this as a light dessert opt for the frivolously fruity character of a semi-sweet Asti Spumante.