Sunday, July 8, 2007

Fruit Salad

What's more refreshing than a fruit salad made with fresh California produce? Sweet and filling, a fruit salad can be made with just about any fresh fruit. On camping river trips, add a can of peaches in syrup to add a sweet retro flavor from long ago.

3 lbs of fresh fruit
suggestions: melons, apples, peaches, plums, nectarines, bananas, jicama, kiwi, oranges etc.
1/2 lemon (if you add orange slices, you won't need the lemon)
honey to taste
mint leaves
1/4 cup plain vanilla yogurt (optional)
1/4 cup raisins (dried cherries or dried cranberries or dried blueberries)
1/4 cup toasted almonds

Slice all fruit into bite sized pieces. Cut bananas, kiwis a bit larger since they deteriorate quickly into mush when you mix them. I recommend using firm bananas and kiwis. Add honey to taste. Add mint leaves whole or torn. Add yogurt, raisins, and almonds. Toss carefully. Serve immediately. This is a refreshing meal that includes your protein, carbohydrates and iron. Leave out the yogurt for the vegan friends. (Don't store long. The flavors become muddy and unappealing if left in the cooler too long. Best served fresh.)

Variation: add a can of sliced peaches and small marshmallows. This becomes a total dessert. Top plain vanilla cookies or pound cake for a more substantial dessert. Sprinkle toasted coconut on top each serving. I like to top ice cream with this fruitful concoction.

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