By Dane Feldman
Photo by Dane Feldman.
Happy Sunday Brunch! By now you may have already caught on to the fact that I love fruit for brunch. Is it even brunch without fruit? Probably, but I say no.
What you’ll need:
3-4 cups cubed watermelon
1 cup blueberries
1 tbsp triple sec, grand mariner, or tequila
The base layer of this fruit salad is the watermelon, so first cube 3-4 cups and with it fill the bottom of a large bowl. Next cube 1/2 of a mango and spread it around atop the watermelon. Rinse a cup of blueberries and pour them over the fruit already in the bowl. Add in the liquor/liqueur of your choice and mix with a spoon. Zest about a half an orange peel over the salad for extra flavor and presentation. Much like last Sunday’s strawberry recipes, let it sit for about an hour before serving.
To cube a mango, first hold the mango on the cutting board so that it appears to be standing vertically. Slice down the middle so that you have two long halves. Take one half in your non-dominant hand with the innards of the fruit facing up and slice horizontally and then vertically to make a grid. With two hands, grab the ends of the half and push the skin inwards. The fruit should pop out and you’ll be able to slice the cubes off, ridding the mango of its skin.
When serving, this fruit salad looks gorgeous in martini glasses. Garnish each glass with a little extra orange zest.