Wednesday, July 15, 2009
This is one of the simplest, most adaptable fruit salads out there. You can use whatever fruit is on hand or in season. With a smidgen of honey to sweeten the deal, even wary fruit eaters will go for a second helping. In this version I combine mint & lemon for a refreshing fruit salad but my grandmother used to always make this with just honey & LOTS of cinnamon. I couldn't get enough of it as a kid! Feel free to experiment with different citrus zests or spices. Let me know what you try!
Firsts I cut a handful of cherries in half....
Then I cubed a few cups of watermelon... (any type of melon tastes great in fruit salad & holds it's shape and texture well)
Next I grated the zest of one lemon...
I chopped up one apple...
And threw all the fruit, lemon zest, and 1/4 cup chopped mint into a bowl.
Remember that lemon we zested? Squeeze it over the fruit. This balances out the honey nicely, and keeps the apple from turning brown.
Mix everything together and drizzle over a few tablespoons of honey.
Now it's time to taste and add more honey if you want it sweeter (oh yeah, and throw in that banana you saw sitting on your counter looking lonely).
You could eat it right away, but I recommend letting it sit ~1 hour in the fridge to bring out some of the fruits juices and meld all the flavors together. It's best enjoyed the day it's made but will keep for another day or two.
Enjoy with brunch, as dessert, or anytime!