Let's talk about kiwis for a moment. Why don't people eat the skin? Because it's fuzzy? A while ago I determined that I would eat quite a few more kiwi fruits if I didn't have to peel them. So I ate the skin. And guess what? It's not that bad. Leave the skin on in this fruit salad for a trial. You won't even notice it! One serving of kiwi has more vitamin C than an orange! And by eating the skin you get TRIPLE the fiber and EXTRA vitamin C. How 'bout them odds?
Kamut is a wonderful, chewy, high protein whole grain. Lots of fiber, straight from the earth, etc., so on, so forth. It's such a lovely addition to a fruit salad! You can find it in bulk at your local grocery or health food store.
Kamut Fruit Salad
1 cup dry kamut
3 cups water
2/3 cup fresh cherries, halved and pitted
2 ripe mangoes, diced (check out this link for instructions)
3 kiwi fruits, stemmed, and cubed
2/3 cup fresh blueberries
1/4 cup honey
1 Tbsp lime juice
1/2 Tbsp fresh spearmint leaves, chopped
1/2 tsp pure vanilla extract
Place kamut in a saucepan and cover with 3 cups water. Place covered in refrigerator overnight. When ready to cook, place saucepan on the stovetop and bring to a boil. Reduce heat to medium and simmer for 40 minutes, or until water is absorbed and kamut is chewy. Remove from heat and place into a large bowl.
Combine honey, lime juice and vanilla in a small bowl. Microwave for 15 seconds or until warm. Drizzle over kamut, toss to coat. Place kamut in refrigerator for one hour.
Prior to serving, add in fruit and mint. Toss to combine.
Nutrition Info per 1 cup: 201 calories, 1 g fat, 5 g protein, 45 g carbohydrates, 5 g fiber