
Summer fruits salad in mason jar
A fresh and vibrant medley of summer fruits with a tangy, spicy ginger dressing in a mason jar. Its healthy, its fun and above all, it is amazingly delicious 🙂
Nature has a beautiful way of nourishing us every season by bringing an assortment of fruits and vegetables. In winter, markets are lush with a variety of greens, bright red carrots, juicy strawberries and fresh figs. I look forward to my weekly trips to the market to savour the smells and the sight of such exotic bounty.
Come summer and the king of fruits, mango dominates the markets. Everywhere you look its mango in all shapes and sizes. Alphonso rules the market but for me, its payri any day. The best way to eat a payri, I soon learnt was to gently squeeze the outer skin and relishing its sweet juice right of its mouth. The hands would soon be drenched in the mango juice but that is what it is all about isn’t it?
And mango is such a versatile fruit, combine it with green onions, chilly, capsicum and you have a delicious salsa. Or make a curry out of it to be enjoyed with hot steaming rice. But its not all about mangoes in summer. Fruit vendors roam around the street tempting you with juicy red watermelon with few slices cut open for you to see the hidden pulp inside. Not leaving behind, vegetable vendors would call out to you with their bounty of cucumbers to be enjoyed with a sprinkle of chaat masala and chilly powder. Yum, yum, yum!!
The high-water content in watermelon and cucumber goes perfectly well with the richness of mango and the tartness of pineapple. And for all of it to come together, what is better than a zesty lemon-ginger dressing with mint leaves?
So, let’s get ready and make a healthy and delightful salad that can be prepared quickly. Carry it along for a pot luck or enjoy whenever you want straight out of the jar. For one more of my jar idea, check my recipe of pani puri in a jar!
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Summer fruits salad in mason jar
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AUTHOR
Hema B Kathrani
CUISINE
Asian
PREP TIME
20 mins
COOK TIME
0 mins
SERVINGS
Two 350 ml jars
Author: Hema B Kathrani | Cuisine: Asian | Category: Mains
Prep Time: 20 mins | Cook Time: 0 mins | Servings: Two 350 ml jars
A fresh and vibrant medley of summer fruits with a tangy, spicy ginger dressing in a mason jar. Its healthy, its fun and above all, it is amazingly delicious 🙂
Ingredients
- 1 ripe mango preferably an alphanso
- A watermelon cut in half
- 1 cucumber
- 1 cup pineapple pieces
- ½ cup roasted peanuts
- For the dressing:
- 1 tsp grated ginger
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp extra virgin olive oil
- 1 tbsp finely chopped mint
- 1 tbsp honey
- Salt and pepper to taste
- Mint leaves for garnish
Method
- Prepare the fruits in different bowls:
- Peel the mango and cut the flesh in cubes.
- Take half of the watermelon and insert a melon scooper in the flesh. Rotate the scooper gently to make a sphere taking care to remove seeds if any.
- Cut the cucumber with its peel in rounds. With the sharp knife, make small triangles to make it look like a flower.
- In another bowl, mix all the ingredients under dressing and keep it aside for at least 10 minutes.
- Take a clean mason jar with a wide mouth and pour half of the dressing at the bottom. Use the remaining half for the second jar.
- Gently put the pineapple pieces over the dressing. The pineapple would probably get submerged but that is what we want.
- For the next layer, put watermelon balls over the pineapple till its fully covered.
- Arrange the cucumber flowers over the watermelon balls followed by mango cubes.
- Right at the top, sprinkle roasted peanuts and garnish it with a mint leaf.
- Keep it chilled till you are ready to serve.
- To eat, either topple it all in a bowl or shake the jar so that the dressing evenly coats all the fruits. Eat immediately.
Notes
- Choose a wide mouthed glass jar for easy layering and visibility.
- The ingredient measurements are for a 350 ml jar, modification in the quantities would be required for a differently sized jar.
- Choose firm and ripe fruits for this salad.
- Start with ‘watery’ ingredients at the bottom ending up crispiest at the top
- Pack each layer tightly so that the layers do not get shifted and turn soggy.
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