All of your preconceived beliefs about Grandma's fruit salad should be put to rest.
If you try this odd combination of tropical fruit and shallot vinaigrette, you will find yourself daydreaming about the tropics the entire time.
2 tbsp lime juice A tablespoon of canola 1 tablespoon minced shallot 2 tsp rice vinegar
1 tsp honey 1/4 tsp salt Pinch of cayenne pepper, or to taste Peel and dice 4 kiwi
2 firm, ripe bananas, diagonally sliced 1/2-inch thick 1/2 cup chopped red bell pepper 2 teaspoons finely cut fresh mint Tip: 2 tablespoons toasted chopped cashew
Mix lime juice, oil, shallot, vinegar, honey, salt, and cayenne in a medium bowl. Stir in kiwis, bananas, bell pepper, and mint. Garnish with cashews.
Tips for stovetop nut and seed toasting: Toast 3–5 minutes in a small dry skillet over medium-low heat, stirring regularly, until aromatic and lightly browned.