Exotic fruit salad
Photo credit: Céline de Cérou
Why add olive oil to a fruit salad? Because the olive oil coats the fruit and brings out the flavour of each piece; it enhances the sweetness of the vanilla and tonka bean.
Ingredients
For
4
personnes
- 1 pineapple
- 1 mango
- 1 banana
- 1 lime
- 1 passion fruit
- 2 kiwis
- 1,5 c. tablespoon of olive oil from Nice PDO
- 1 c. honey coffee
- 1 c. à café vanilla powder
- Tonka bean
Tip
Choose PDO olive oil from Nice (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit...
Instructions
Mix the PDO olive oil from Nice with the lime zest and juice, honey, vanilla and a little grated tonka bean. Set aside.
- Prepare the pineapple: cut off the top (with the leaves) and the base. Peel the skin off using a large knife, then remove the eyes. Cut the pineapple into quarters. Remove the hard core if you don’t like it, then cut into 1-centimetre-thick slices and then into cubes.
- Peel the mango, orange and banana. Remove the segments from the orange and dice them. Dice the mango. Slice the banana into rounds. Cut the passion fruit in half and scoop out the flesh.
- Place all the fruit in a mixing bowl or individual ramekins, pour over the mixture prepared earlier (with the olive oil), and toss to coat the fruit. Serve (or chill until ready to serve).
Tip
Choose PDO olive oil from Nice (subtle flavour) for its predominant almond aromas, accompanied by notes of broom flowers, raw artichoke, hay, leaves, ripe apple and dried fruit...
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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