Fruit, my passion. I have not found a fruit I didn’t like, ever, and I’ve had some pretty interesting ones I’ve sampled. With the hot days of summer approaching, and temperatures already in the high 90’s here, fruit salads are a cooling addition to any meal.
I serve them for breakfasts, lunches and dinner. They become snacks between meals when those “Need to snack on something.” moments hit. Anyone that wants to try to tell me they can’t budget for fresh fruits in their house, I got a bridge to sell them.
The above is a picture of a typical fruit salad I serve. The contents might change with the seasons, but the process remains the same as does the dressing. To make it, you simply chose three or more fruits in season. This can be apples, bananas, grapes, kiwi, oranges, melons, pineapple, mangoes, cherries, pears, peaches, berries of any type…truly it’s a “your choice” set up. To this I add a mixture of the juices from the cut up fruits (melons make a LOT of juice), or if I don’t have much use orange juice. Add honey and some black pepper and whisk well to incorporate. Ratio of juice to honey is 2:1 (so if you use 1 cup orange juice, add 1/2 cup of honey). That’s it. I know black pepper on fruits sound strange but it really does work. Drizzle this over your salad and stir…or use a gravy bowl and let everyone add their own individual preference. Cut up fresh mint from the herb garden and sprinkle it over the top of the individual bowls, delicious!
A Little Slice.... 