06.29.18

Good Morning Texas Segment: 3 Fruit Inspired Summer Dishes

 
 
PINEAPPLE SALSA:
2 cups pineapple, diced small
1/4 cup finely chopped red onion
1 tablespoon minced jalapeno
1 clove garlic, minced
2 tablespoons finely chopped cilantro leaves
Juice of 1 lime
tajin, to taste
Tortilla chips, for serving
 
Place pineapple, red onion, jalapeno, garlic, cilantro and lime in a bowl. Season with Tajin, to taste. Toss to coat evenly and serve with tortilla chips, on top of salsa, or over grilled flank steak! Enjoy!
 
 
WATERMELON SALAD:
2 cups watermelon, cut into 1 inch cubes
5 cups baby arugula
12 oz. crumbled feta cheese
1 cup whole fresh mint leaves, julienned
1/4 cup balsamic vinegar
2 tbsp. extra virgin olive oil

Toss the watermelon, arugula, feta, and mint in a bowl. In a small, separate bowl, whisk together the balsamic and olive oil until combined. Drizzle over the salad and gently toss to coat. Enjoy!

 

PROSCUITTO WRAPPED PEACHES:
2 peaches, cut into 12 slices
6 slices of proscuitto
12 sprigs of basil
3 oz. goat cheese crumbles

Cut each slice of Prosciutto in half, crosswise, so you now have 12 smaller slices. Place a peach slice on top of a prosciutto slice. Add about half a teaspoon of goat cheese in the center of the peach, then top with a basil leaf. Wrap peach, goat cheese and basil with prosciutto.

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