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.