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Fruit Salad with Mint and Key Lime Chantilly Cream
By Chef Tom Fraker


1 package Pine Nuts (3 oz)
1 South African Baby Pineapples
1 package Dried Blueberries (3 oz)
1 package Dried Cranberries (3 oz)
1/2 Jicama
6 ounces Muscato Grapes rinsed
2 Organic Valencia Oranges
1 package Mint (3/4 oz) finely chopped
1 cup Heavy Cream
1/4 cup Sugar super fine
2 each Key Limes, zested and juiced


In a small skillet, toast the pine nuts and set aside to cool.

Cut off the top, bottom and sides of the baby pineapple. The core of the baby pineapple is edible. Dice the pineapple and place into a large mixing bowl.

Add the blueberries, cranberries and pine nuts to the bowl. Peel and julienne the jicama and add to the bowl.

Add the grapes to the bowl. Peel and segment the oranges. To segment cut next to the membrane and remove only the meat leaving the pith, membrane and peel behind.

Add the segments to the bowl. Add the finely chopped mint and toss the mixture gently being careful not to break up the fruit.
Chill a separate mixing bowl until very cold. Combine cold heavy cream and the sugar in the bowl and whisk well until medium firm peaks. Add the key lime juice and whip to firm peaks.

You may add more lime juice to intensify the flavor, if desired. Fold in the lime zest.
Place the fruit mixture in separate serving dishes and top with a dollop of chantilly cream.