Yesterday was a wintry wonderland with white frosted trees and brisk air that marked my cheeks a rosy hue. Today, however was filled with slush and intermittent raindrops. A day that left me in a shade of grey. I left work in the rain and came home to a mug of tea, mail and more emails. I discarded my work clothes for some yoga ones and headed out the door in hopes of some restoration! Great news…yoga was very relevant today taking on the form of back-bending and twisting. These asanas help open the chest and release any negative emotions which perked me up enough to head home to the kitchen!
I opted for a fresh and colorful Mixed Fruit Rasayana with a hint of sweet! Hailing from India many people love to eat this salad with banana as the main fruit. It’s super easy to whip together and you can vary the flavors by using your favorite fruits or seasonal ones.
I adapted my recipe from Mysore Style Cooking by V. Sandhya
Mixed Fruit Rasayana
Ingredients
Serves 4
Ingredients:
2 bananas sliced
1/2 a papaya chopped into small cubes
2 apples, chopped into small cubes (I like Gala)
3 clementines peeled (I used a can of clementines)
1 bunch of green grapes (I cut into half)
1 bunch of red grapes (I cut into half)
1 pomegranate, peeled and seeds removed
3 mangoes, chopped
1 cup coconut cream
Juice from 1 fresh lime
Preparation: Add the chopped fruit into a large mixing bowl. Squeeze the fresh lime juice to taste and to prevent apples and bananas from turning brown. Chill until ready to serve.
Serve in individual bowls and drizzle the coconut cream atop each fruit salad.
Table Without Borders 