Last week is the first time I came across yellow mangoes. They were on sale at Whole Foods for $1.00 each. Plus, they were easy to peel and tasted delicious – the texture was smoother than peaches, we thought. Then, I read an article about Tupelo honey, harvested in the South: Florida and Georgia. We enjoy honey and wanted to try it so I ordered a jar and the taste is richer and honey-er than other honeys we’ve had.
Given this background and the fact that white nectarines were also on sale at WF, I began slicing up the nectarines after dinner to have with a little honey and fresh lemon. At lunch, I had yogurt with mango slices, a dab of honey and some crushed toasted hazelnuts on top. Today, I bought a pint of beautiful blueberries and made this fruit melange: yellow mangoes, white nectarines and blueberries. I dressed it with some grated lemon zest and juiced the whole lemon, then dribbled a healthy swirl of Tupelo honey on top. With a large spoon, I wafted the fruit and ingredients together.
Honestly, I don’t know what ambrosia is supposed to taste like, but my idea of it is right here in this glass bowl. The only thing I might add to it is some fresh mint leaves on top when it’s served. A sponge cake underneath it with creme fraiche on top would be delightful too!
In this warming weather, this fruit mix is so refreshing and versatile. I could also imagine serving it as a salsa-like side to cold roast meat, or leftover roast chicken salad. Yum!