Honey-Lime Fruit Toss

I made this fruit salad for a dinner at my in-laws, and it was a big hit. I love it by itself, but my sweet-toothed man likes it best topped with vanilla ice cream or Cool Whip.

Picture from Dole

Honey-Lime Fruit Toss
Original recipe from Dole. Makes 8 servings.
1 can (20 oz) pineapple chunks
1 can (11 or 15 oz) Mandarin oranges (or 1 large fresh orange, cut into chunks)
1 large banana, sliced
1 kiwi, peeled and sliced
1 cup quartered strawberries
1/4 tsp grated lime peel (optional)
2 tbsp fresh lime juice
1 tbsp honey

1. Drain pineapple, reserving 1/4 cup of juice.
2. Combine pineapple chunks, oranges, banana, kiwi, and strawberry in a large bowl.
3. Stir together lime peel, lime juice, honey, and pineapple juice in small bowl. Pour over fruit and toss to coat.

I love that this recipe is so versatile. Measurements don't have to be exact and fresh fruit can be used in place of canned. Have another fruit you want to add, substitute, or take out? Go for it! I've made it with and without oranges, added more kiwi and/or banana, included small mango pieces, and added shredded collards to make a fruit salad for lunch. Dole, of course, recommends using all Dole fruits. However, strawberries are on the dirty dozen list (ranks high with pesticide load), so I recommend buying organic at least of the strawberries.

Raw Greens?

I used to hate greens. Turnips, collards, spinach...it was all gross. The only green I ate was lettuce. I LOVE salads, so I ate plenty of lettuce. One day I added spinach to the salad and loved that too. I realized the problem was I didn't like COOKED greens. They were too mushy and slimy. For some reason I had always thought you HAD to cook greens until they were like slop, but that's not so. Now I'm trying a variety of greens raw or barely cooked to decide which ones I actually do like. Last week it was bok choy. This week it's collard greens.
I'm putting greens in just about everything, such as fruit smoothies, omelets, fajitas, sandwiches, and wraps (using greens instead of tortillas).
I have some hummus and carrots in the fridge, so I'm going to try this Collard Green Wrap this week.

Update: I haven't tried that exact Collard Green Wrap yet. I did make my own wrap with carrots, turkey, and cream cheese which was delicious, but the collards are certainly a little tougher than lettuce or other similar greens. I decided collards are better when shredded or finely diced if eaten raw. I included shredded collards in a fruit salad (recipe soon to follow) and loved it. I also tried marinated collards (with a mix of olive oil, apple cider vinegar, roasted bell pepper seasoning, garlic powder, and a little salt and pepper. Liked it too. Then there was a "Greek-inspired" pizza to use up some leftovers. I took a whole wheat pita sliced in 2 and briefly broiled it in the oven to make it slightly crispy. I topped it with cream cheese, marinated collards, Italian-seasoned chicken, and shredded cheese. Then it was baked in the oven until the cheese melted. It would've been even better with sundried tomatoes, but I didn't have any at the time.