Minnie says: 'This is one of my favourite simple brunch dishes.'
Thursday, 8 February 2007
Ingredients
2 Fairtrade mangoes, chilled
2 Asian pears, chilled
1 bunch perky mint – cut 10 of the leaves into fine shreds just before you need them and reserve the rest for decoration
Method
1. Peel the mangoes and cut into diagonal ¾ inch chunks.
2. If the Asian pears have a thin skin, you can leave it on; otherwise, peel the pears before cutting. Cut the pears the same way and toss both fruits with the shredded mint.
3. Use the rest of the bunch of mint for decoration. Happily, Asian pears don't turn brown like other pears when they are left out for a while.
Recipe from A Fair Feast compiled by Vicky Bhogal (£9.99, Simon & Schuster UK)
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