Chinese Five-Spice Fruit Salad

Much of the fruit I consumed in China, especially the peaches, seemed sweeter and juicier than the fruit I remembered eating back home— perhaps it was my mind playing tricks on my senses, intensifying the familiar to help me feel at home. In any case, the fruit was fabulous—feel free to substitute with your favorites.

MAKES 4 TO 6 SERVINGS

3 tablespoons sugar

1⁄4 teaspoon almond extract

1⁄4 teaspoon five-spice powder

1 banana, peeled and sliced

1 cup mango slices, fresh or canned

2 kiwifruit, peeled and thinly sliced

1 large peach, peeled and thinly sliced

4 large strawberries, hulled and halved

1⁄2 tablespoon cider vinegar

Mix together the sugar and almond extract. Stir in the five-spice powder. Set aside. In a large bowl, combine the fruit and sprinkle with the vinegar; toss gently. Sprinkle with half the sugar mixture and toss gently. Sprinkle with remaining sugar mixture and toss gently. Cover and refrigerate a minimum of 1 hour or overnight and serve chilled, tossing gently before serving.

{PER SERVING} Calories 171 • Protein 2g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 43g • Dietary Fiber 7g • Sodium 5mg

hancheng

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