Walking through the Farmer’s Market last Sunday, with a hot, late September sun beating down on me, it certainly didn’t feel like fall. More like a mid-July day with the crowds ducking under the canopies to get a bit of cool shade, myself included.
While my mind had planned to peruse the tables for what autumn delight I might cook or bake, my body was thinking “Let’s get something cool and refreshing. No cooking! No baking!”
At every stall, my eyes went right to the fruit, in particular the exotic, tropical fruits that I don’t usually buy. Strange, otherworldly in appearance, my taste buds were curious to try them all.
Eureka! I won’t cook. I’ll cut and plate. So I stepped out of my weekly routine of peaches, plums, apples, and oranges, and instead bought all of the fruits that I usually admire but pass by.
Plus, I picked up a new variety of melon, Sarah’s Choice, and orange raspberries.
When I got home, I was curious to find out more about these strange looking creatures of the earth. What I found out from the Internet is that these fruits are some of the most vitamin and mineral potent of the fruits available. Whoever wrote the adage, “an apple a day keeps the doctor away,” most definitely did not have access to tropical fruit.
What I found out from sampling them is that these are some of the most flavorful of the fruits available. Wow! My taste buds were on overdrive. One of those “aha!” moments when you wonder why you haven’t been buying and eating foods like this weekly. That’s most definitely going to change.
And so, I present to you a fruit plate born in a So Cal Tropical Heat Wave. Simple, cool, refreshing and dazzling in its color and beauty. An edible conversation centerpiece that could grace any table for any occasion.
When creating a fruit plate, I like to bunch according to variety for greater visual effect. Serve with fresh mint and lime wedges. Any leftover fruit would be fantastic in smoothies or homemade sorbet.
Here is a list of the fruits on the platter and a brief taste profile with some basic nutrition facts. As you can see, it pays to eat a wide variety of foods from the rainbow.
Dragon fruit – The variety sold at Pedro’s Organic Ranch is pink-fleshed and the sweetest variety. Absolutely delicious and similar to kiwi. I had to stop myself from eating all of it in one sitting. Dragon fruit is packed with Vitamin C, plus iron, magnesium, calcium and Vitamin A. Antioxidant rich, it’s for sure a super food.
Red Passion fruit – The same can be said for red passion fruit. Vitamins C and A rich, red passion fruit pack an additional punch of potassium and folate. Grab a spoon and scoop the luscious perfumed interior, eat it right out of its shell.
White Passion fruit – White passion fruit has the same nutrition profile as red passion fruit. It is a less common variety and added a nice pop of color. Both should be eaten when the skin is a bit wrinkly.
Cactus Pear– Wow! This was a surprise delight in taste and texture. Sweet and juicy with a slight musky taste. But in a good way! The standout health benefit is magnesium. With a good dose of vitamin C plus potassium and calcium.
Sarah’s Choice Melon – While this melon is not tropical, I could smell the sweet aroma as I approached the Freckers Farms table. And as I had never had this variety of cantaloupe, I knew I had to add it to the platter. Wow! So sweet with a very thin skin. Cantaloupe is very high in vitamin C, plus has the added benefits of potassium, calcium, iron, and magnesium.
Orange Raspberries – I’ve had red raspberries. I’ve had white raspberries. I’ve never had orange raspberries. Two cartons please. More delicate in texture, orange raspberries have a mild sweet flavor but do melt in your mouth. They are an excellent source of vitamin C with some calcium, iron and vitamin A.
