I was shopping in Marketplace, looking for some colorful concoction the kids would appreciate because goodness knows they won’t touch some of the eclectic stuff I bring home. Apples and bananas are great and healthy and all that jazz, but I wanted to expand my kids’ Epicurean potential. I came across some funky fruits and decided to create a wild fruit salad for them. They loved it, and hopefully your kids will, too!
1 Pomegranate
1 Star fruit
1 Kiwi
1 Pint of blueberries
1 Pint of strawberries
5 Clementine oranges (tiny oranges)
1 Sponge cake
1 quart of whipped cream
A pomegranate has kernels inside, similar to corn, except they are a dark plum color, and they pop easily. The juice can stain clothing, so wear an apron when extracting the kernels. Each kernel has a small, edible seed inside, but the juice is the yummy part. There’s no need to peel the pomegranate, it’s the sweet, plump seeds you’re after.
Star fruit is actually a garnish, but if you can find the variety from New Zealand, they taste like banana. The California grown variety tastes like a cross between a potato and an apple, and it is not sweet. When sliced into about 1/4 inch segments, the fruit looks like stars. I could not find the New Zealand variety, so I shook the star-shaped slices in a bag of powdered sugar, and they passed kid critique with flying colors.
Kiwi should be peeled and sliced, and the entire inside portion of the fruit is edible, from the course, fibrous core to the tangy black seeds.
Wash the berries and slice the strawberries. Clementine oranges are succulent and easy to peel, so remove the skin and break the oranges into segments.
Arrange the fruit on a plate for each child, add bite-sized sponge cake cubes and a huge dollop of whipped cream. Bon appetit!
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