This showstopper is a kaleidoscope of colors, a treasure chest of nutrients . . . yet not a berry to be seen. Winter fruit has its merits: Kiwi is an excellent source of vitamins C and K (the latter is needed for blood clotting), not to mention digestion-enhancing fiber. Reddish-orange persimmons contain twice the dietary fiber of apples, plus more potassium, calcium, iron, manganese, and antioxidants. Cantaloupe and honeydew both provide potassium and are super hydrating—helpful for the winter months when you might be stuck indoors amid dry, re-circulated air. Dressed in a tropical coconut kefir-and-mint vinaigrette, it’s a pleasure for all of the senses. YIELD 4 servings
INGREDIENTS
- 2 1/2 cups organic coconut-flavored whole-milk kefir
- 1 bunch mint, 1/2 roughly chopped, 1/2 picked leaves
- Juice of 2 limes
- 1 cup bite-size cantaloupe pieces
- 1 cup bite-size honeydew pieces
- 1⁄2 cup finely diced persimmon
- Seeds (arils) of 1 medium pomegranate
- 2 medium kiwi, peeled and sliced
- 1 medium mango, pitted, peeled, and diced
- 1/4 cup plus 2 tablespoons toasted sesame oil
- Pinch of Maldon sea salt PREPARATION
- In a bowl, mix together the kefir, chopped mint, and lime juice. Pour the kefir mixture onto a large platter with a slight lip. In the same bowl, mix all of the fruit, 1/4 cup of the sesame oil, and any leftover kefir clinging to the bowl. Loosely arrange the fruit on top of the kefir mixture. Drizzle the fruit with the remaining 2 tablespoons sesame oil, sprinkle with the picked mint leaves, and sprinkle evenly with the salt.
From The Kefir Cookbook: An Ancient Healing Superfood for Modern Life, Recipes From My Family Table and Around the World © 2018 by Julie Smolyansky. Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers.
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