Do you know what this is?

No, it’s not grub worms. This is fresh raw turmeric—nature’s own ibuprofen.

Ever slathered yellow mustard on a sandwich? Then you’ve had turmeric. Like curries? Yep, turmeric gives it the bright yellow color. Even the iconic Kraft Mac and Cheese now uses turmeric to enhance the intense cheesy color.

Turmeric is bright orange on the inside, with a knobby light brown skin. The flavor of the tuber is a little bitter, but with a subtle bite, like ginger, with hints of black pepper. Some people think it tastes a little like an orange.

Turmeric contains curcumin, which helps decrease the amount of harmful inflammatory chemicals in the body. If you’re dealing with any inflammatory conditions, like arthritis, fibromyalgia or other auto-immune issues, you need to add turmeric to your diet.

Turmeric also reduces bloating, helps reduce the pain of a sunburn and, some believe, it helps slow the aging process (WHAT??? Research needs to be done into that RIGHT NOW).

But here’s the thing: In order for your body to absorb the curcumin, the turmeric has to be combined with black pepper. Which is why black pepper is one of the ingredients in this easy Turmeric Vinaigrette.

I don’t peel my turmeric when I make the vinaigrette. I wash the turmeric, throw everything into the blender, pulse for 5 seconds and then let it rip until the mixture is smooth. Turmeric Vinaigrette is great on heavy greens like kale, and is wonderful when tossed on roasted Brussel Sprouts or other vegetables. I’ve even stirred it into tuna and chicken salads for a taste sensation!

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This festive Fragrant Fruit Salad just looks like the holidays, don’t you agree? And, even better, it’s healthy!

It’s not just the luscious mangos and papayas or the juicy citrus fruit that makes this so perfect for the season. The unique jamaica flower vinaigrette brightens the flavors while adding a dramatic bit of color… and the candied pecans give it just the right amount of crunch.

I wrote this recipe for my friends at Right@Home, the bilingual website that has it all, including new holiday recipes, cleaning and organizing tips, decorating ideas and craft projects for you and the kids. Oh, and don’t forget about the website’s special offers!

This is the perfect salad to bring to a party. Just place the fruit, vinaigrette, lettuce and candied pecans in separate Ziploc® Brand Bags, to make it easy to carry, then toss them together when you arrive!

Make sure you sign up for Right@Home email alerts with the registration link so you’re always in the know… all year long! Click here to sign up!

Salad Ingredients

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Fragrant Fruit Salad

prep: 30 minutes
cook: 10 minutes
serves: 12 to 14

Blended Jamaica Vinaigrette

for the vinaigrette you’ll need…
4 ounces dried jamaica flowers, crushed*
2 cloves garlic
⅓ cup red wine vinegar
⅓ cup lime juice
2 teaspoons sugar (or more to taste)
½ teaspoon salt
1½ cups canola oil or vegetable oil
*jamaica flowers, also known as hibiscus, can be found in Latin American and Caribbean supermarkets and bodegas.

for the picante pecans you’ll need…
1 egg white
½ cup packed brown sugar
1 teaspoon cayenne pepper
4 cups pecans (use 1 cup for the salad and serve the rest as a snack)

for the fruit salad you’ll need…
12 cups spinach, mixed greens or your favorite lettuce
2 cups fresh papaya, peeled, seeded and cut into 1-inch pieces
2 cups fresh mango, peeled, seeded and cut into 1 inch pieces
2 cups grapefruit, peeled, pith removed, seeded and sectioned
2 cups navel oranges, peeled, pith removed and sectioned
1 cup thinly sliced red onion
1 cup dried cranberries or pomegranate seeds (optional)
kiwi, clementines, tangerines, Mandarin oranges can also be used

let’s get to it…
Vinaigrette:
Place the crushed jamica flowers in a blender and pulse into a fine powder, about 10 seconds. Add the garlic, red wine vinegar, lime juice, sugar and salt and blend, about 20 seconds.
Blend on the lowest possible speed and add the oil until completely blended and emulsified, about 30 seconds. (This vinaigrette can be made the day before… the flavors intensify! Remember to refrigerate.)

Pecans:
Preheat oven to 375°F. Line a cookie sheet with parchment paper and spray with cooking spray.
Beat the egg white until stiff; stir in brown sugar and cayenne pepper.
Add pecans and stir until coated. Spread on cookie sheet and bake until brown, 8 to 10 minutes.

Fruit Salad:
Place washed spinach, mixed greens or lettuce into a large serving bowl. Add papaya, mango, grapefruit, oranges and red onion. Toss gently to mix.
Drizzle vinaigrette on salad and toss gently. Top with Picante Pecans and cranberries or pomegranate seeds, if using.

cooking know how: Slice the fruit and prepare the vinaigrette and pecans the day before you plan to serve the salad and store in separate Ziploc® Brand Bags. Everything will stay fresh, and you’ll have an easy time putting the salad together right before the meal!

Also, the seasoned pecans make a great snack for everyone to enjoy while you’re making the salad or afterward. Sprinkle over ice cream for dessert.

My fresh vegetables always turn out soft after I cook them, even if I cook them for less time than I am supposed to. It doesn’t matter if I boil or steam them … they are always limp!

Limpness can be a drag… even when it comes to vegetables. But fortunately, there’s an easy solution, and one that will also bring more color to your plate, too.

What you add to the water will really affect the final appearance of the vegetables. Look at the chart below. For colors that really pop on the plate, try adding either an acid (like vinegar, citrus juice or milk) or salt to the water before boiling or steaming.

You’ve fixed the water, now it’s time to blanch the vegetables to get them perfectly al dente (tender, but firm with no hard core). Blanching means that you stop cooking the vegetables (either boiling or steaming) a few minutes before they are completely done.

Immediately after blanching, shock your vegetables by putting them into a bowl filled with ice and cold water. You can either drain the vegetables in a colander and then plunge them into the icy water… or remove the vegetables with tongs and drop them in the cold water. Shocking stops the cooking and keeps the colors bright.

After a few shocking minutes, drain the vegetables thoroughly (you don’t want soggy vegetables, remember?) and set aside until you are ready to finish them. Finishing means you reheat and season them by sautéing, glazing or adding a sauce. I like to keep it simple and drop them in a pot of boiling water for a few seconds and then finish them with a few squeezes of lemon juice and a little bit of salt.

What you wind up with are beautiful, colorful vegetables that don’t droop when you pick them up… slightly crisp and delicious.