White Sapote, Kiwi, and Strawberry Salad

Name: White Sapote, Kiwi, and Strawberry Salad
Yield: 4 servings
Cuisine: American
Ingredients: 3 white sapotes, each 8–10 ounces; 1 pint small, very ripe strawberries, rinsed and hulled; About 1 tablespoon fragrant honey; About 1 tablespoon fruit liqueur or sweet fruit brandy, as desired—strawberry, raspberry, or apricot; About 1 tablespoon fruit liqueur or sweet fruit brandy, as desired—strawberry, raspberry, or apricot; About 1 tablespoon fruit liqueur or sweet fruit brandy, as desired—strawberry, raspberry, or apricot; About 1 tablespoon fruit liqueur or sweet fruit brandy, as desired—strawberry, raspberry, or apricot; About 1 tablespoon fruit liqueur or sweet fruit brandy, as desired—strawberry, raspberry, or apricot; 2 large kiwis

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

White sapote whips into a frothy, low-calorie sauce to serve with melting-soft fruits. Look for fragrant, small strawberries. If these are difficult to find, substitute very ripe apricots, juicy raspberries, or sweetest papaya. The light flavors are best suited to those who enjoy delicate dishes.

Ingredients

3 white sapotes, each 8–10 ounces
1 pint small, very ripe strawberries, rinsed and hulled

Americas
United States
Florida
Vegetarian
California
Winter
Gluten-free

Method

Halve the largest sapote. Remove peel and any green, bitter flesh close to it. Slice the fruit, extracting large and small seeds. Combine in a processor with 4 strawberries, honey, and fruit liqueur. Purée to a very fine, light texture; adjust liqueur and honey to taste. Chill until serving time.
Halve remaining sapotes. With small melon-ball cutter, scoop tiny