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.

Shrimp and Jícama Summer Salad

prep: 20 minutes
serves: 6

you’ll need…

½ cup lime juice
3 cloves fresh garlic, pressed or chopped finely
¼ cup chopped basil leaves
1 teaspoon salt
1 lb. cooked shrimp (any size), peeled, deveined and tails removed
1 cup jícama, peeled and cut into ½” dice
1 cup cucumber, peeled, seeded, sliced lengthwise and cut into ½” moons
1 cup grape tomatoes, sliced in half
1 cup red onions, thinly sliced

let’s get to it…

Pour the lime juice, garlic, basil leaves and salt into a Ziploc® Brand Gallon Bag. Seal and shake well to blend.
Place the shrimp, jícama, cucumber, grape tomatoes and onions into the Ziploc® Brand Gallon Bag with the dressing. Seal and shake gently to thoroughly coat the shrimp and vegetables with the dressing.
Refrigerate until ready to serve.

cook’s tip:
If you won’t be eating for several hours, mix the dressing in a Ziploc® Brand Quart Bag, and keep the salad separate in a Ziploc® Brand Gallon Bag. When ready to eat, pour the dressing into the Ziploc® Brand Gallon Bag, seal and shake to thoroughly coat the shrimp and vegetables with the dressing.