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Exotic Fruit Salad

From Jacques E. Haeringer
/ Source: TODAY

Servings: 2


  • 1 Mango
  • 1 ripe papaya
  • 1 peach or apple
  • 1 kiwi
  • ½ cup raspberries
  • ½ cup late harvest wine
  • 1 lemon
  • 2 tablespoons honey
  • 12 mint leaves

DIRECTIONS Peel and cut the mango into thin slices. Peel and cut the papaya into a large dice. Cut the peach in half, remove pit and slice thinly. Peel and slice kiwi into roundels. Place raspberries in a bowl with the other fruit. Chop 10 mint leaves and add to the fruit.

Press the lemon to obtain the juice. Mix the lemon juice and honey together. Whisk the wine into the lemon and honey. Pour the wine/honey syrup over the fruit and mix delicately. Refrigerate for at least two hours. Decorate with the remaining mint leaves before serving.

For variation, use a late harvest Gewürztraminer or Sauterne.