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Categories:Viewed: 27 - Published at: 3 years ago
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
Method
- 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
