In my month long salad-a-day challenge, I would be amiss to only speak about greens. Enter: fruit salad. I’ve been wanting to throw together a nice fruit salad ever since I saw fresh strawberries hit the shelves – joy! – but plucking a pint from the produce section wasn’t good enough for me…
U-Pick berries are where it’s at – I just can’t get enough of standing (or kneeling) in the fields, hands stained with juice, and eating two berries for every one that finds its way into the basket. Besides getting the fruit as fresh as can be, and supporting local farmers, picking your own is by far cheaper than store-bought. Thank goodness for that, because before I knew it I had picked over 20lbs!
Looking over the field you might not see many berries, but pulling back the leaves reveals great clusters of ripe, juicy fruit.
After bringing them home, I quickly washed and dried them all, only to discover that every container and every inch of fridge space would never be enough. Many will be frozen, but stay tuned for more strawberry recipes!
First up, my rainbow fruit salad. I adore fresh fruit – there is no alternative to slicing into a whole pineapple, or biting into a peach. I scoff at those canned fruit cocktails, away with them! This is the real deal. Pineapple, mango, strawberries, melon, kiwi, pear, banana, citrus wedges… everything ripe under the rainbow! Use what you like, what’s in season, what’s local, or even what’s wild and new. The sky is the limit!
A pleasant pick-me-up, or the perfect cool down. A jubilee of flavors, and the perfect compliment to summer. Keep it fresh and light, or serve with yogurt, whipped cream, or ice cream for a beat-the-heat treat. Fold whipped cream into the leftovers and refrigerate for dessert the next day.
Rainbow Fruit Salad
2 clementines or other wedges of citrus (optional)