Ingredients

1 ripe Mango

2 Red Ripe Pitahayas

4 Litchies

1 ripe Papaya

3 ripe Kiwi fruit

1/ 2 Pineapple

Borges - Girona, Extra Virgin Spanish Olive Oil

Edible flowers

Black, green and red peppercorns to be grinded

PEEL ALL FRUIT AND CUT INTO LENGHTWISE SLIM SLICES

MOUNT AS IN LAYERS, THE SALAD ALTERNATIVELY WITH SLICES OF EACH OF THE FRUITS

PLACE THE FLOWERS ON TOP OR FRESH MINT LEAVES

SPRINKLE THE PEPPERCORNS TO TASTE ( GRINDED )

DRIZZLE THE GOLDEN LIGHT OLIVE OIL

serve with a glass of EXTRA BRUT SPARKLING WHITE WINE CALLED CAVA FROM SANT SADURNI D´ANOIA, BARCELONA or SEMI SWEET … REFRESHING …

Preparation

  1. PEEL ALL FRUIT AND CUT INTO LENGTH WISE SLIM SLICES
  2. MOUNT IN LAYERS, THE SALAD ALTERNATIVELY WITH SLICES OF EACH OF THE FRUITS
  3. PLACE THE FLOWERS ON TOP OR FRESH MINT LEAVES
  4. SPRINKLE THE PEPPERCORNS TO TASTE ( GRINDED )
  5. DRIZZLE THE GOLDEN LIGHT OLIVE OIL
  6. SERVE WITH A GLASS OF SPARKLING EXTRA BRUT OR SEMI SWEET CAVA FROM BARCELONA