Recipe: Fruit Salad with Tomatoes
- Ripe mango, peeled, seeded and chopped
- Strawberries, hulled and sliced
- 1 pint Zima cherry tomatoes, halved
- 1 6-ounce container Baby Kiwi, halved
- Dressing: optional
- Combine all ingredients in a bowl and toss gently. This is a free-form fruit salad, so use as much or as little of any ingredient as you like. Want to throw in some orange segments? Do it! Can’t find baby kiwi? Use regular size kiwi, peeled and chopped. Make it to suit yourself and your kitchen artist’s eye. Indulge your whim.
- Stir together gently. Dress it only if you feel it needs dressing. We like it naked.
*This quote is widely attributed to the late British journalist Miles Kington.
These baby kiwi are darling — so cute, super sweet, and easy to use! Grown in Oregon and about the size of a large grape, they’re fuzzless so you eat the whole thing, soft skin and all. Distributed by Melissa’s Produce , they’re available in a 6-ounce clamshell package and cost about $4.99. Their season is right this minute, so if you see them, get them. Next week they might be gone.
Zima are gourmet cherry tomatoes grown in greenhouses, so they can be produced year-round under optimal conditions. They’re really sweet – naturally so – and marketed by Sunset Produce/Mastronardi, which built the first commercial greenhouse in North America and is the largest greenhouse company here. I’ve also bought and enjoyed their Kumato tomatoes, which have a brownish-greenish color when ripe, are sweeter than traditional tomatoes yet with a balancing acidic tang. They’re wonderful layered in a Caprese salad because their color is surprising! These are just two of their specialty tomato offerings.
Preparation time: 10 minutes
Diet type: Vegan, vegetarian
Diet tags: Low calorie
Number of servings (yield): 4
Culinary tradition: USA (General)