Macaroni Fruit Salad with Creme Fraiche (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 mango, peeled and cut away from the pit |
1 fresh lime, halved and seeds removed |
1 pound cooked elbow macaroni |
1 quart strawberries, hulled and sliced |
1 (29 to 32-ounce) can sliced peaches (preferably in their own juice or light syrup) |
2 tablespoons minced fresh mint leaves, plus 6 to 8 sprigs for garnish |
4 ounces creme fraiche |
Directions:
1. Add mango to a blender and squeeze in the juice from the lime. Puree the mixture and pour into a large bowl. Stir in macaroni. Gently fold in strawberries, peaches, and minced mint. Transfer to serving dishes topped with creme fraiche and mint sprigs.
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