How do I love fruit? Let me count the ways... :)
On the road to Vegetarian/Veganism, I've tried it all. I was a Raw Foodist for a while and once for a time, I was a Fruitarian. I love and adore fruit like it's my best friend and cosmic teacher! Such brilliance in design, aesthetic and flavor. Fruit is pure vitamin-packed food and frankly, it just makes me feel pleasantly light and happy when I eat it.
This recipe is fun for the color but for those fruit-worshipping-mystic-yoginis out there: note the rainbow colors of the chakra system represented! I once called these "Chakra Kabobs," because I like the idea of eating foods according to color and energetic vibration. It's like Spiritual Nutrition!
I also love the fruit family because vitamins and minerals are naturally filtered in, not to mention the pure (if fruit is organic) water content, super hydrating and good for human water-bodies of all kinds! :)
Last but not least I must mention mint; the green healing genius. I sneak it into recipes every chance I get, it is so refresingly Alive! The Balsamic is just the icing on the cake/fruit :)
These fruit skewers make me feel Good, Loving, Light and Abundant. That sounds pretty "Enlightenminty" to me... See what you think!
"Enlightenmint" Fruit Skewers with Raspberry Balsamic Ponzu
1 pint fresh organic Strawberries
1/2 fresh Cantaloupe, chopped
1/2 fresh Pineapple, chopped
1 cup Green Grapes
1 pint fresh organic Blueberries
1 cup Purple/Red Grapes
1/2 cup fresh Mint Leaves
1/4 cup Raspberry Balsamic Vinegar
1 tbsp fresh Orange Juice
1/2-1 tsp fresh Lemon Juice
1 tbsp Agave Syrup (or other sweetening liquid)
1 tbsp organic Grapeseed Oil (optional)
*You will need slender, short-to-medium wooden or stainless steel skewers for this recipe.
Clean and prepare fresh fruit. Remove tops and slice strawberries in half lengthwise so they resemble little hearts. You can cut cantaloupe into one-inch cubes or you can use a melon baller, either way is great. Cut pineapple into 1/2 inch cubes.
Beginning with the strawberries at the base, work up the rainbow, red berry, orange melon, yellow pineapple, green grape, two blueberries, purple grape. Continue until all fruit is skewered, place flat on a dish or in a casserole.
In a small bowl, add all ponzu ingredients and whisk. Drizzle desired amount of ponzu over skewers. Chop the mint and sprinkle over the top of skewers. Place on a clean serving dish if desired, refrigerate until ready or serve right away.
*You can substitute fresh basil in this recipe and add sea salt and pepper if you would like it to have savory edge. A tiny bit of rosemary can be nice. ;)
*The oil helps the ponzu stick to the fruit, but it is okay to leave it out if you prefer oil-free recipes. I use a specific vinegar, it is perfection! Such a pure raspberry taste for something bottled. It is called Leonardo e Roberto's Gourmet Blends: Raspberry Balsamic Vinegar. It is available online at www.gourmetblends.us
*Play around with other fruit combinations that work for you. It seems digestion is very individual. I have no problems with fruits, but others do. Choose fruits for colors you are attracted to or make a mono-kabob! Whatever works for you, the mint and ponzu are delightful on a wide array of organic seasonal fruits, and vegetables too.
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*Image courtesy Flickr creative commons.