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Fruit Salad with Lemon-Lime Dressing
1 papaya, peeled, seeded and cut into 1-inch chunks
2 bananas, peeled and sliced 1/2-inch thick
1 mango, peeled, stoned and cut into 1-inch chunks
1 cup pineapple, cut into 1-inch chunks
1 pint strawberries, hulled and halved
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon dark rum
2 tablespoons sugar, or to taste
1 bunch mint, leaves only, coarsely chopped
Tiny sprigs of mint, for garnish
In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving.
Yield: 6 servings
Difficulty: Easy
“Thanksgiving is America's national chow-down feast, the one occasion each year when gluttony becomes a patriotic duty (in France, by contrast, there are three such days: Hier, Aujourd'hui and Demain).”
Michael Dresser
The term 'corned' as in 'corned beef' refers to the very coarse salt originally used in the salt curing process. In British English 'corn' referred to any small grain or particle, especially those of cereal grains such as wheat.
Today, corned meat is cured in a brine solution. In Britain, corned beef is beef that has been brined, chopped and pressed and sold in tins. In the U.S., this would be called canned pressed (or chopped) beef. Corned beef in the U.S. is a whole piece of beef, usually brisket, that has been cured in brine.
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