27 August 2006

Fruit Salad Days


I've been on a fruit salad kick, lately. I make a large bowl, put it in the fridge, and eat it over a few days. Drizzle a little balsamic vinegar for a healthy desert; otherwise, I enjoy it plain, as nature intended. Summer chopped up and tossed in a bowl—get it while the season lasts!

Fruit Salad I: Plums & Plouts

2 Dapple Dandy Plouts
3 Red Plums
5 Italian Prune Plums

Wash fruit in water and cut into equal, bite-size pieces. Put into a bowl, squeeze a little fresh lemon juice on top (to prevent oxidation of the fruit), and toss. Serve or refrigerate for later.

Fruit Salad II: Peaches, Plums, Plouts, & Blackberries

2 Large Yellow Peaches
1 Dapple Dandy Plout
1 Flavor Safari Plout
Handful of Blackberries

Wash fruit in water and cut into equal, bite-size pieces. Put into a bowl, squeeze a little fresh lemon juice on top (to prevent oxidation of the fruit), and toss. Sprinkle blackberries on top and serve or refrigerate for later.

2 Comments:

Blogger need to cook more said...

My mother's fruit salad was a cherished dessert in our house many years ago and at the time, it always seemed so mysterious! As it turns out, it is quite simple. Our favorite fruits, canned and fresh were mixed with milk or condensed milk or half and half or a combo of the three dairies as they lay in the fridge. Banana slices and mango chunks were a "must", followed by peeled apples, grapes, drained canned peaches and any other seasonal fruits. All were mixed in proportions to our liking with the final additions of sugar as needed and hints of ground cardomon. A bowl of milk beautifully laced with floating fruits. There are other variations, such as using vanilla ice cream if only using milk or half and half or adding hints of rose water. Enjoy!

8/30/2006 11:46 AM  
Blogger Blue Plate said...

sounds yummy. i gotta make it sometime. thanks.

8/30/2006 9:07 PM  

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