Mango, Pineapple and Pomegranate Salad
Clean and bright-tasting; consider this the fresh alternative to those Passover candy orange slices.
Fresh pomegranates or refrigerated packages of their arils (seeds) can be a little hard to find during Passover; chopped, dried sweetened cranberries may be substituted.
MAKE AHEAD: The salad needs to be refrigerated for at least 1 hour, and up to 1 day, to meld the flavors. Adapted from "The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes," by Todd Gray and Ellen Kassoff Gray with David Hagedorn (St. Martin's Press, 2013).
1 pound peeled and cored fresh pineapple
1 large ripe mango, peeled (about 14 ounces)
1/4 to 1/2 cup sugar
2/3 cup passion fruit juice (from concentrate is okay)
1/3 to 1/2 cup pomegranate seeds
6 to 12 mint leaves, finely chopped
Cut the pineapple and mango into 1/2-inch cubes and place them in a mixing bowl or plastic zip-top bag.
Whisk together the sugar (to taste) and juice in a liquid measuring cup until the sugar has dissolved. Pour over the fruit and stir to coat. Add the pomegranate seeds and mint. Cover or seal, and refrigerate for at least 1 hour and up to a day.
Stir before serving; if the salad has been refrigerated for a day, you may wish to add a bit more fresh mint.
NUTRITION: Per serving: 130 calories, 0 g protein, 35 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 3 g dietary fiber, 30 g sugar