I love make playful fruit salads. Who doesn’t love pineapple… I soaked it in a simple syrup that was infused with warm spices. Cardamom, star anise, and ginger. It’s topped with toasted coconut, orange segments, and Marcona Almonds. I filled it with whipped coconut milk. The key is to put the can in the fridge and skim the thick part off the top. This time I mixed it with yogurt, honey and lime juice.

I did this with a Latin spin. I drizzled lime juice on the cantaloupe and sprinkled it with tajin. Crumbled Queso fresco, mango, jicama, and pineapple spheres. I did crema and a green apple cilantro purée.

This was a practice plate for a special tasting I have coming up. This time I soaked the pineapple in a hibiscus simple syrup. I flavored Greek yogurt with cinnamon and sugar and used seasonal NC apples, orange segments and crushed candies walnuts.