My girls love fruit, and I mean they really love it. We can go through as many as four pints of strawberries in a single day. And that’s just the strawberries. Don’t get me started on the flats of blueberries my neighbor brings us from Michigan, or the bags of clementines that are here one day, gone the next. Sometimes I worry this fruit consumption is all a bit gluttonous, but I tell myself it’s all okay because we’re talking fruit, not Cheetos – right?
The good news about my girls’ eating habits is that I don’t think my little trio will ever have a vitamins A and/or C deficiency. And I’m pretty sure they run around filled to the brim with antioxidants. The bad news is just this: have you ever priced out what four pints of strawberries cost when they are not in season? Holy savings account, Batman! And so, I apologize for the recipe that is about to follow. When not in season, this little salad can get expensive. I recommend editing to accommodate what’s least expensive at the grocery store right now. I also highly recommend shopping at your local farmers’ market so that at the very least, your hard earned dollars are going straight into the growers’ pockets (this is very preachy of me, and I’m sorry, but I do love to eat locally grown produce when I can).
Favorite Fruit Salad
1 pint of fresh strawberries, hulled and halved
1 large peach, pitted and cut into bite-size pieces
2 plums, pitted and cut into bite-size pieces
2 kiwi fruit, peeled and cut into bite-size pieces
1 cup dark, sweet cherries, pitted and halved
1 cup honeydew melon balls or cubes
1 cup cantaloupe balls or cubes
1 cup cubed, fresh pineapple
1 cup grapes
2 containers of lowfat vanilla yogurt
Lightly mix all of the fruit together until well integrated. Spoon the yogurt on top and serve.
Albert Einstein said, “A table, a chair, a bowl of fruit and a violin; what else does a man need to be happy?” I don’t know, Albert, but according to my girls, not even the dining room furniture and the musical instruments are necessary.