We are often asked about fruit in our diet. In the past I ate as much of it as possible. I can say that I was a fruit-a-holic. In this past year I began to reduce my sugar intake in order to improve my cardiovascular health. In the process, I realized that the fructose in fruit is processed in the same way as in anything else in my diet. Fructose impacts cholesterol production and fat stores. Eating too much fruit is not a good idea. So you may be asking why the recipe in this post?
It actually offers a clue. Both the mango and avocado in the picture are in season right now in South Florida. In the past I would eat two or three mangoes a day during the summer. Now, I hold back a little but don’t hold back completely. I only eat the mangoes that are given to us by neighbors and friends and don’t purchase any of them. (We don’t have a tree.) This keeps me from binging on this most delicious gift of the gods while still enjoying the flavor and incredible antioxidant phytonutrients in the pulp and peel of this fruit.
My current fruit eating habit is seasonal and moderated. When we do come across some awesome mangoes, however, it’s party time at our household.
Here’s the recipe for the salad:
Combine 3 cups chopped peeled mango, 1/2 cup chopped avocado, 1/4 cup chopped green onions, 2 tablespoons fresh lime juice, 1 tablespoon chopped seeded jalapeño, and 1/4 teaspoon salt, toss gently. Enjoy!
