Spring delicacies — Jamaican Mango and Strawberry Salad

Contributed by Isidora (Isi) L. Muñoz Segovia Maine SNAP-Ed Nutrition Educator

The sun is out, temperatures are up and overall the weather has been delightful! What better combination than that to start exploring delicious mixes of fruits and vegetables on a Caribbean salad? 

With the warmer temperatures and longer days of late spring and early summer, we are eager to shift our diets to include more fresh products and step back from stews, chowders, or baked goods. In this part of the world, we don’t have a growing season, but our narrow window of warmer temperatures still provides us with an abundance of different fresh fruits and vegetables. Some of the most common varieties that you will found in almost every gardens right now are: 

  • cucumbers, kale, scallions, radishes, leafy greens, small tomatoes and peppers among many others

These varieties will grow throughout the first months of the season and will be ready to be harvested in just a couple of weeks! On the other hand, for those of you who are planting ahead and looking for early fall. You might find: 

  • potatoes, winter squash and other winter/fall harvesting crops

During this time of the year we also welcome a big part of our seasonal community: seasonal workers from all around the world and in particular from the Caribbean. Through a PSE project by me (Isi Munoz) on my role as a SNAP-Ed Nutrition Educator I have been working to create tighter connections with the seasonal workers community and the different food access resources on Mount Desert Island and in particular, in Bar Harbor.

We started with a Cultural Fusion Fest on May 2nd and it was followed by a “Cooking Matters for Adults: Jamaican and New England Cuisine” series. It’s from this cooking class that I am sharing today’s recipe: Jamaican Mango and Strawberry Salad. This recipe comes from a partnership with Jason F. the owner and cook at Pat's Pizza as well as Jonni cook and owner at Island Take Out. 

Jamaican Mango and Strawberry Salad

Serves 12

Ingredients: 

  • One iceberg lettuce head - sliced/shredded

  • 4 mangoes - cut into 1 inch cubes 

  • 1 strawberry pint - sliced

  • 2 cucumbers - sliced

  • 1 cup apple cider vinegar

  • ½ cup brown sugar

  • 3 cups water

  • Pinch of salt

  • Pinch of black pepper

Directions:

  1. Save 3 mangoes for the dressing. Use the rest of the already cut fresh produce to mix in a large bowl. 

  2. For the dressing: mix the mangoes, apple cider vinegar, brown sugar, water, salt and pepper into a blender. Blend until smooth and liquidy. If it’s too thick, add more water until desired consistency. 

  3. Present the salad with a little of the dressing on top and enjoy! 

I am very excited to continue these collaborations and welcome any opportunities that might arise from it! 


Healthy Acadia’s Maine SNAP-Ed Nutrition Educators offer year-round cooking and nutrition classes in partnership with schools and organizations throughout Hancock and Washington counties. To learn more or schedule a class, contact Mandy (mandy.kalin@healthyacadia.org) or Shannon (shannon.cherry@healthyacadia.org) in Washington County, or Isi (isi.munoz@healthyacadia.org) or Abby (abby.miller@healthyacadia.org) in Hancock County.

POSTTracey CarlsonMaine SNAP-Ed, summer recipes, healthy eating on a budget, healthy food for all, seasonal produce, PSE, seasonal workers, food connections, HFFA