Recipe courtesy of Chef Suvir Saran who presented this recipe at the Culinary Institute of America, Greystone Campus, St. Helena, CA during the 2012 Healthy Kitchens Healthy Lives Conference. The fresh fruits in the recipe can be other kinds in season, such as strawberries, blueberries, melons, etc, however, pineapple and mango work very well with this dressing.


Chef’s knife, zester, measuring spoons/cups, large and medium bowls, stirring spoon.




1 whole pineapple, peeled, cored, sliced and cut in 1 inch pieces

4 mangoes, peeled, seeded, cut into 1 inch pieces

6 oranges, peeled, cut into segments (may divide half and half with grapefruit)

3 tbsp raw sugar


2 tbsp olive oil

2 tbsp rice wine or champagne vinegar

1 jalapeno, finely chopped (remove seeds if you want less heat)

½ cup chopped fresh mint leaves

½ cup chopped cilantro

1 tbsp sugar

Zest and juice of 1 lime


Pinch cayenne pepper

½ tsp Kosher salt

½ tsp cracked peppercorns


Toss the fresh fruits and sugar together in a large bowl. Cover with plastic wrap and refrigerate for 1 hour. Meanwhile, make the vinaigrette. In a medium bowl whisk together all the vinaigrette ingredients. Pour over fruit, toss to combine and serve.

Serves 6-8.

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