This fruit salad couldn’t be any faster to make-and you can vary the fruit based on what you have in the fridge you may want to get rid of. Of course, in season fruit is always best-so try your local farmer’s markets for what is ripe and fresh. I have whipped this salad up for many a special breakfast. You can have it by itself, on yogurt with granola, or as a great waffle or pancake topping with whipped cream. If you have left overs, save some for the evening where you can use it to top some vanilla ice cream and drizzle a little Limoncello over it for dessert. Now THAT’S good eating.
Summer Berry Fruit Salad
Ingredients:
2 kiwis, peeled and sliced
2 pints strawberries, hulled and sliced
1 cup seedless, dark purple grapes, halved
1/2 cup blueberries, cleaned and picked through
Juice of 1/2 lemon
3 Tbsp orange juice
1 Tbsp floral honey (such as wildflower, orange blossom, etc.)
1 1/2 tsp. vanilla
Directions:
Mix fruit in a bowl. In a measuring cup, add your juices. Mix in the honey and vanilla, and allow the honey to dissolve for a few minutes, mixing occasionally. Add juice to the berries and toss. Let sit for 5-10 minutes to let the fruits macerate, then serve. Chill leftovers for ice cream!
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