Summer fruit is amazing this year, so let’s put it to good use! Don’t expect this dish to last long; it will be gobbled up in the blink of an eye. These are the fruits I used this time around (see recipe below), but please add peaches, apricots, raspberries, banana– you can’t go wrong in my opinion unless you add melon. Let’s be real—melon is melon no matter how you try to dress it up. So let’s leave melon to be its own dish, and keep it out of this one!
Summer Fruit Salad
1 16-ounce package strawberries
1 16-ounce package cherries
1 pint blueberries
1 pint black berries
Mint leaves from 3 sprigs
Juice of 2 lemons
2 T honey
Wash fruit and slice to desired size. Halve cherries carefully with a knife to remove pit, or de-pit with a cherry pitter. Add all fruits to large mixing bowl. Squeeze lemon juice over fruit and add honey and mint leaves (more or fewer to taste). Toss and serve.
* If you are looking for more of the dessert feel, add 2 teaspoons of vanilla extract and serve with whipped cream.
Check out Lorelai’s CSA recommendations for great sources of fresh fruit if you don’t have a good farmer’s market nearby!