Raise your hand if you like tropical fruits?! Can you see my hand up?? It was only a couple weeks ago that I posted some fabulous mango recipes, using the various mangos sent to me by the great folks at the Mango Board.
My kids were upset that I used up most of the mangos for my recipes, as they love to eat them straight up. Boy were they surprised to see a big box full of Golden Atoulfo Mangos sitting on the counter when they came home from school last week!
I also received another fabulous package in the mail, this time from Melissa’s Produce: Some feijoas!
Say it with me: Fay-o-ah
The first time I tried this tangy fruit was during breakfast and lunch at Camp Blogaway. Melissa’s Produce had provided gorgeous fruit platters, brimming with all kinds of fruits.
I spotted one that I didn’t recognize, and loved it immediately. Sweet, yet sour and oh-so-aromatic, I had to find out what this fruit was.
I spoke with Nancy, from Melissa’s, and she told me all about the feijoa, (a.k.a. The Pineapple Guava) and asked, “Would you like me to send you some?”
I received a beautiful collection of exotic fruits & veggies, including these lovely feijoas. While they were ripening on my counter, a friend of mine happened to stop by and she immediately recognized the fruit, as she grew up in Guam. She smiled as she sniffed it, recalling how it brought back wonderful memories for her.
I knew I wanted to make a salad with this tart fruit so I paired it with my mangos. Add in some baby bell peppers (thank you again, Melissa’s!), cilantro, lime juice & EVOO. Toss in some shredded Brussels sprouts for leafy goodness, and this lovely tropical Brussels sprout salad was ready.
If you don’t want to shred the sprouts yourself, you can find a bag of already shredded Brussels sprouts at Trader Joe’s. Oh so easy.
What’s the most exotic fruit you have ever tried?
- 8 oz Brussels sprouts
- 1 Ataulfo mango, peeled, seeded & diced
- 4 feijoa, peeled & diced
- 4 baby bell peppers, seeded & diced
- ¼ cup cilantro, fresh, diced
- 1 TBS extra virgin olive oil
- 1 ½ teaspoon lime juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper, ground
- Using a food processor with the grating attachment shred the Brussels sprouts.
- In a medium-sized bowl combine mango, feijoa, bell peppers , cilantro, extra virgin olive oil, lime juice, salt and pepper.
- Stir in the shredded brussels sprouts.
- Serve immediately or refrigerate until ready to use.
Serving Suggestions: A perfect pairing with fish, chicken or pork.
Cooking Tips: Add some jalapeño or red onion to give this salad some kick!
I also have a winner for the Saffron Giveaway! The winner is Eha from Australia! Eha had this to say about saffron:
“…Yes, I have used saffron, I daresay both the Spanish and Persian etc to cook wonderful dishes, oft of the rice variety, from Morocco travelling east all the way to India and beyond. Is there another aroma like it when you open your ordinarily hidden precious horde of the spice . . . . ? Well, mine managed to get finished some time ago, so . . .”
Congratulations Eha and thanks to everyone for participating. I’m sure to have another saffron giveaway around December, so stay tuned ’til then!