This vibrant salad will not only brighten up your day, but your plate as well!
1 Frieda’s jackfruit (4 cups jackfruit pods)**Jackfruit may yield more, leftover pods can be frozen for up to 2 months
1 1/2 cups blueberries
1 Frieda’s dragon fruit, peeled and cut into 1/2-inch cubes
3 kiwi, peeled and thinly sliced
1 tablespoon lime juice
1 tablespoon agave
Before opening jackfruit, cover countertop and cutting board with plastic or newspaper. Lightly oil knife blade to prevent sap from sticking. Cut jackfruit in half crosswise.
Slice jackfruit into wedges, then separate yellow pods from “silk.” Remove seeds and discard. Place jackfruit pods in large serving bowl.
Add blueberries, dragon fruit and kiwi to serving bowl; toss to combine.
In small bowl, whisk together lime juice and agave. Drizzle fruit salad and toss once more to coat fruit.
Garnish salad with edible flowers, if desired. Serve immediately or cover salad and refrigerate overnight.