California Farm Lime Juice Salad

Name: California Farm Lime Juice Salad
Total time: 600 s
Cuisine: American
Ingredients: 2 cups pineapple, peeled, cored and diced; 2 cups strawberry, diced; 2 cups cucumber, peeled, diced; 1 cup mild red or white onion, peeled and chopped very fine; 2 cloves garlic, minced; 4 small sweet red peppers, diced; 2-3 dried red thai peppers, thin diagonal slices; 1 Tbs brown sugar; 1 Tsp flaked seasalt; 2 Tsp zest of 2-3 mozambi limes; 2 Tbs juice of 2-3 mozambi limes

Hobby Horseman @HobbyHorseman

California, United States

This is a delicious fruit salad posted by cookpad member Lissy Art. I cut her recipe in half and made two half salads using different quantities of red hot chili peppers in each half. I prefer the milder one, and I am posting it here so I can make it more often. Thank you Lissy.

#springfeast

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

10 minutes

2 cupspineapple, peeled, cored and diced
2 cupsstrawberry, diced
2 cupscucumber, peeled, diced
1 cupmild red or white onion, peeled and chopped very fine
2 clovesgarlic, minced
4small sweet red peppers, diced
2-3dried red thai peppers, thin diagonal slices
1 Tbsbrown sugar
1 Tspflaked seasalt
2 Tspzest of 2-3 mozambi limes
2 Tbsjuice of 2-3 mozambi limes
Equipment: zester, knife
Cost: pineapple $1, strawberries $1, cucumbers $1, limes, other $1, 2 full dinner salads $2 each

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Steps

10 minutes

1

For the spicy fruit salad, use half the salad and use Three hot thai peppers and 2 limes. Zest the limes, press the limes, mix the salad. Let stand till flavors have well integrated. Taste, add more lime juice or brown sugar if preferred.
2

For the mild fruitsalad, use the other half of the salad and 1 1/2 lime and 2 thai peppers. Rest the salad to let the flavors mix. Taste, add more lime juice or brown sugar if preferred.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on April 15, 2025 21:09

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.