Brrr. I certainly wasn’t expecting on my return from Los Angeles late last night (but in time to see Villanova make the final winning NCAA victory shot!) for it to be so cold.
Not that it’s hot in Los Angeles. And people oftentimes under- dress. Yes. One does need a sweater in early morning and evening in Los Angeles and layering is the key dress travel tip that I have shared for, um, well, about thirty-five years now. OK let’s say forty years.
My lead- in story today completely detracts from the fact that I’m now re-writing this Post due to forgetting to schedule it for publishing before leaving for Las Vegas to visit my dear sister Carolyn, and fabulous brother-in-law, Roger, for a few brief days before heading to conference with the International Association of Culinary Professionals (IACP) which was held in the Hollywood section of Los Angeles this year.
It was interesting to attend functions in the Dolby Theater, a place of certain significance being where the Oscars are held. Upon peeking onto the outer corridors a long red carpet had been rolled out onto the street side with upside down u-shaped exterior closures being busily draped with greens and florals readying for some upcoming grand event of stars on which count I was admittedly blissfully unaware of what was about to occur, along with having no intention of joining the street crowds for an impromptu selfie, a proving statement that I am a boomer rather than a millennial. Or, perhaps, it’s just my nature that being a star chaser has never been my thing.
Re-writing the script here does enable me to mention one of the sponsors of the IACP convention, Melissa’s Produce, who in fact, was the first ‘introducer’ if you will, to me even trying star fruit in the first place at a Philadelphia food event a few years back, enabling me now to share this salad combination with you today (no need to skin that star fruit, just rinse it and slice it.) Also, in fact, Melissa’s holds its own special category as a company responsible for introducing many new and unique produce items from throughout the world into the United States which in itself, involves a long and tedious process. When it comes to fruit, you can learn a lot just by visiting their website and their Instagram is really, really beautiful too.
Today’s Colorful Exotic Fruits Salad is particularly lovely for entertaining along with being quick and easy to put together. On its first appearance, I prepared it for a sort of catered affair for my father-in law and friends at his apartment some weeks ago, and given a cleared platter of these tasty fruits among the 80 plus crowd the group definitely scored high in having open minds trying and enjoying what were some unique, new flavors. Hint. Hint. Hope you give it a try too. Although there were a few comments on the spiciness of the chili, another hint, hint, you know who you are.
Since this Post was prepared prior to my trip I did provide labeled photos on each of these tasty fruits and beneath, their cut-up shapes so you can see how to cut them, an idea forged by a friend who shared she had only once experienced kiwi because she didn’t know how to prepare it. One of the many things I just love so much about food is no matter how much you know, the possibilities are endless, because there is always so much more to learn! Enjoy the fruits.
- 2 mangoes, skinned, cubed
- 2 Ataulfo mangoes,
- 2-3 kiwi, skin removed, thinly sliced
- 2 star fruit, skin retained, thinly sliced
- 1 small red onion, peeled, halved, sliced into half moons
- 1/2 red pepper, seeded, chopped
- 1 jalapeno, seeded, chopped
- 1 handful, about 3 tablespoons, chopped fresh cilantro
- 1-2 cactus fruit, peeled, sliced (optional) kept apart from the other fruits, garnished on edges of tray to prevent color bleeding
- juice of 2 1/2 oranges, seeded
- juice of 1 lime, seeded, strained
- pinch or two coarse kosher salt
- Mix together ingredients of Citrus Dressing. Gently combine fruit and vegetable ingredients except cactus fruit, stir through the dressing. Decoratively arrange fruit salad on a platter, tuck in sliced cactus fruit around edges. Serve straight away.