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Spring it is, a summer fruit salad with barley close enough to the season and, Marie wanted it for Mother's Day so, a beautiful way to eat a stunner of a grain, barley, for Marie...and:
Should I sue weight watchers... Behind the scenes of Miami Beach... A couple of early (very early) morning interviews... And, just after intention is Honesty... This week, all of it and some... Summer Fruit Salad with Barley.. 1 cup pearl barley 2-1/2 cups orange juice 1 teaspoon grated orange peel ¼ teaspoon salt 1 ripe mango, peeled, seeded and cut into small pieces 1 cup fresh pineapple cubes 1/4 cup finely chopped fresh mint leaves 3 tablespoons fresh lime juice (more or less to taste) 1 tablespoon honey 2 teaspoons peeled and finely chopped fresh ginger In a medium saucepan, bring orange juice, orange peel and salt to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Cool. In a medium bowl, combine mango, pineapple, mint, lime juice, honey and ginger. Cover and chill to blend flavors. Stir 1 cup of chilled fruit mixture into cooled barley. Spoon barley mixture into individual bowls and top with additional fruit. Makes 6 very low fat, whole food servings. Susan Powter
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