The International Olive Council is gearing up for a new campaign “Add Some Life” to promote the consumption of olives in the USA and Canada. The IOC teamed up with The Global Herald to produce this series of healthy and exciting recipes using, you guessed it, olives.
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
10 to 12 servings
- 3 teaspoons grated lime peel
- 3 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 tablespoons extra virgin olive oil
- 3 teaspoons grated ginger root
- 2 (¾ inch thick) slices fresh pineapple
- 1 Bosc or D’anjou pear
- 1 large crisp apple (such as Granny Smith or Braeburn)
- 2 navel oranges, peeled and coarsely chopped
- 1 mango, peeled, pitted and diced
- ½ cups blueberries or blackberries
- ½ cup coarsely chopped hulled strawberries
- 1 kiwi fruit, peeled, cored and cut into pieces
- 1/3 to ½ cup powdered sugar
- Heat grill to medium direct heat.
- Blend 1 tablespoon lime juice and brown sugar in small bowl to dissolve sugar.
- Blend in olive oil, 1 teaspoon lime peel and 1 teaspoon ginger root.
- Peel and core pear and apple; cut each into quarters.
- Brush pineapple, pear and apple lightly with olive oil mixture.
- Place fruit on grill. Grill 5 minutes; brush with remaining olive oil mixture; turn and grill 4 to 6 minutes longer.
- Remove from grill. Coarsely chop grilled fruit into bite-size pieces.
- Place grilled fruit, oranges, mango, blueberries, strawberries, remaining 2 tablespoons lime juice, 1/3 cup powdered sugar (adding additional to taste depending on sweetness of fruit), remaining 2 teaspoons lime peel and 2 teaspoons ginger root in large bowl; toss lightly to mix.
- For best flavor; cover and refrigerate at least 2 hours to allow flavors to blend. Serve in bowls or over sponge cake cups or cake, if desired.
TIP: If desired, add your favorite additional fruit (i.e. 1 large banana, 3/4 cup diced jicama, etc.)