Tuesday, March 29, 2016

Easter Fruit Salad {AIP, Paleo}


Easter in Dubai is one of my favorite days. I know that probably sounds a little unusual, but it's true. Easter morning here starts bright and early (actually dark and early), with alarms set for 4:30 am and groggy people making their way to the beach. All along the beach of Dubai, you'll find various churches gathering together in the dark to remember that Easter morning long ago. 



 


In Mark 16:1-6 we read "When the Sabbath was past, Mary Magdalene, Mary the mother of James, and Salome bought spices, so that they might go and anoint him. And very early on the first day of the week, when the sun had risen, they went to the tomb. And they were saying to one another, “Who will roll away the stone for us from the entrance of the tomb?” And looking up, they saw that the stone had been rolled back—it was very large. And entering the tomb, they saw a young man sitting on the right side, dressed in a white robe, and they were alarmed. And he said to them, “Do not be alarmed. You seek Jesus of Nazareth, who was crucified. He has risen; he is not here. See the place where they laid him."

So, each year on Easter morning, my church here in Dubai gathers on the beach waiting for the first light of day to celebrate the resurrection. As the service starts you see people using their phones to read the song lyrics, but before long, the sun is up and we stand on the beach singing praise to God and being reminded of the the truth of Easter. 

Here's a little clip of this year's service:

video

"Love’s redeeming work is done, Alleluia!

Fought the fight, the battle won, Alleluia!

Vain the stone, the watch, the seal, Alleluia!

Christ hath burst the gates of hell, Alleluia!"


Then, after the service we hang out on the beach and enjoy a potluck picnic breakfast together as a church. People bring hotcross buns and doughnuts and boiled eggs and all kinds of breakfast goodies. This year I decided to take a fruit salad, but I wanted it to be a little more than just a bowl of cut up fruit. 

 

And, that's where this salad came into play. Honestly, I feel a little weird posting a fruit salad recipe, because...is this really a recipe?? But, the addition of the lime and mint dressing takes this from a simple bowl of cut up fruit to something truly special. This was the perfect dish to take for Easter and it will be the perfect side dish or dessert for any of your spring or summer gatherings. 

                        

To make this salad, I chose fruits that are in season and fresh here, but you could use whatever fruits you like. I think a peach and strawberry version would be good, or all stone fruits, or a tropical rendition with mango and papaya and pineapple. Basically, your goal is to have about 8 cups of chopped fruits of whatever combination you like. 

(This was also the perfect recipe for me to set up the tripod & practice my 'pour' shots) 

Easter Fruit Salad

Time: 20 minutes
Serves: 10-12 (or more)

Ingredients:
1 cup halved white grapes
1 cup blackberries
1 cup blueberries
1 cup diced mango
1 cup yellow plums
1 cup chopped strawberries
2 mandarins - segmented
(OR a total of 8 cups of chopped fruit)

Dressing:
1/4 cup chopped mango (this was what was left on the mango around the stone)
juice of 2 limes
3 T chopped mint leaves

Method:
- chop fruits and place them in a large bowl
- make dressing - place all dressing ingredients in a blender and blend until smooth (you can also use an immersion blender in a jar or measuring cup)
- pour dressing over fruit and stir well - dressing should be added right before serving
- If making in advance, cover with plastic wrap and place in the fridge and add dressing right before serving




**This recipe was shared on this week's Phoenix Helix AIP Round Table