Summer means fresh fruit salad!
The key to amazing fruit salads is canned pineapple:
the juice keeps the rest of the fruit from turning.
I wish I had a good organic offering (Dole, take the hint!)but I don’t,
so Dole Chunks in their own juice it is!
(I am putting my recipe pages out on Paint Party Friday — a blog hop!)
Whatever is fresh is cut into bite-size pieces:
2 Peaches (or Nectarines)
Carton Strawberries (and Raspberries, Blackberries, Marionberries)
1/2 can pineapple with juice*
*If you want to use fresh pineapple then add a cup of orange,
pineapple, or pineapple-coconut juice to keep the fruits fresh.
Serves 6. or one if my husband is around.
Also amazing with yogurt and plain oats added. Put the oats on the bottom, add the yogurt (no corn syrup, no sugar), top with fruit, and stir. The oats become soft!
Then there is ice cream on the side . . . sorry, I couldn’t resist!
If it isn’t eaten (rarely happens in our house) the third day it’s still good in a smoothie!
Aquabee Super Deluxe 9×9-inch journal with a Platinum Preppy fountain pen,
Noodler’s ink, and Daniel Smith, QoR and Holbien watercolors.
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Images courtesy Dkatiepowellart. (Me too!)