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Fruit Salad
Recipe by Chef Ashley Cunningham

Fruit Salad

8 Pixie Tangerines
½ Papaya
2 Kiwis
1 Melissa’s Sapūrana Mango
10 Kumquats
1 Lime
4 Tbsp. Melissa’s Agave Syrup
½ cup Blueberries

Supreme Pixie Tangerines and kiwis, then slice fruit into rounds.

Slice papaya in half, then scoop out the seeds and slice off the skin and dice flesh.

To prepare the mango: Slice each side just past the seed. Score flesh, without breaking the skin, to create a crosshatch pattern. Use a spoon to scoop out dices.

Cut kumquats in half.

In a small saucepan, add the juice of remaining Pixie Tangerines and one lime. Bring to a simmer and reduce into a syrup with agave and let cool.

Toss all fruit, including blueberries, and drizzle the cooled syrup over, enjoy!

There are also lots of YouTube videos on how to prepare various fruit if you need a visual aid.