This recipe was originally published on Elan’s Pantry.
My children love to have fruit salad as an after-school snack. I often serve it to them with organic yogurt, adding a bit of vanilla and agave nectar to the yogurt.
It’s just about fruit season here in Colorado and everything is starting to look luscious. We have strawberries ripening on the plants in the front yard and peaches (still green) on our peach tree in the back. Right now, however, even though I’m harvesting mountains of kale and various salad greens from our front and backyard, I am still relegated to purchasing my fruit at the grocery store. We’re not quite there yet. As in, summer.
To make your fruit salad more glamorous, splurge on fancy, expensive fruit, and use pineapple in place of the peaches for the recipe below. You also might like to add a bit of unsweetened shredded coconut, if you go tropical with your fruit salad.
I like to keep my fruit salads simple with 3 or 4 different fruits so that I can really taste each of the distinct flavors. Here’s one (well actually two) of my favorite fruit combos.
Simple Fruit Salad Ingredients
- 3 bananas, sliced
- 4 medium peaches or 1 medium pineapple, sliced
- 1 pint strawberries, hulled and sliced
- 1 pint blueberries
Preparations
- Combine all of the fruit in a large bowl
- Refrigerate for 1 or 2 hours (not longer or the bananas might brown)
- Serve
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