GREEK OLIVE FRUIT SALAD
The Greeks know more than any other culture the taste of the ‘game’ (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It’s all there – in a plant.
Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce that brings the lamb so delicately close to the fruit absent the slaughter, that one must call it divine!
Makes 6 cups
2 c. fresh green grapes
2 c. fresh red seedless grapes
1/2 cantaloupe, seeded, peeled and cut into 1/2 – 3/4 inch cubes
1 lg. red apple (I used McIntosh), cored and cut into 1/2 inch cubes; leave the peel on for color and texture
1/3 c. pecan halves
Combine fruits and pecans in large mixing bowl. Toss. Set aside.
1/2 c. Vegenaise (animal-free mayonnaise)
juice of 1 fresh lime (squeeze hard to extract all the juice)
1/4 c. Grade A maple syrup
2 T. Cream of Coconut, Goya brand, chilled – don’t shake the can before spooning 2 T. of the cream from the top
5-6 fresh basil leaves, coarsely chopped
12 Kalamata olives, pitted and coarsely chopped
1/2 t. onion powder
1/4 t. salt
Combine all dressing ingredients in separate bowl, stirring well with wire whisk after each addition. Pour over fruit. Toss well to coat. Cover with plastic wrap and refrigerate several hours or overnight.
Serve as a main or side dish fruit salad. I served mine in cups, so I could get a little dressing from the bottom with each bite.
Notes: The dressing is thin so as not to over power the fruit. Stir up from bottom now and then while marinating. Forget the slotted spoon when serving. People will want to taste the dressing at the bottom. Wow!