Fruit recipes

Wash the lettuce and cook the crayfish. Put the lettuce in a bowl and add Salud's Avocado dices, Salud's Mango chunks and the crayfish. Garnish with chives and a little bit of olive oil.

Put two avocado halves in a bowl, add a pear and yogurt and mix all ingredients together. Blend/process the mango chunks in the blender/food processor until juicy.

Poor the avocado mixture in the glass and fill until half full. Fill the rest of the glass with the mango juice and enjoy!

Cut the Salud mango cubes into quarters so that they are a little smaller.
Make a mixture of Salud avocado cubes and creme fraiche, with some olive oil, pepper and salt.

Make a tartare using a stacker (round form).
Start with the avocado tartar, press firmly and finish with the mango tartar. Remove the mould and garnish with an edible flower or some drops of oliveoil if desired.

Enjoy.

Thaw Salud's Mango chunks at room temperature for 2-2.5 hours. Arrange the two ginger snaps on a rectangular plate. Neatly top each biscuit with a generous dollop of white chocolate mousse. Spoon Salud's Mango chunks around the biscuits and finish by adding a thin curl of orange peel and grating a little ginger over the mousse.

Thaw Salud's Mango chunks at room temperature for 2-2.5 hours. Place a large leaf of lettuce on a plate and top with rocket. Thread two wooden skewers with mango, a langoustine tail and sun dried tomato and arrange on the bed of rocket.

Whisk together the oil, juices and rum in a small bowl.

Combine Salud's Avocado dices, Salud's Mango chunks, melons, onion, chili and dill in a bowl. 

Toss the fruit with the dressing so it is well coated.

Cover and refrigerate for 8 or 10 hours or until the avocado is thawed. Prepare the fish and top with the salsa.