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 "
"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)
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)
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
- 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