Every year on Mother’s Day, my daughter used to make fruit salad for me. What a treat — the colors and flavors combining in a joyous medley.
This year, she’s far away, but I’ll still be eating fruit salad tomorrow morning. Why not? Who says you have to wait for a holiday or for someone else to make it for you? Fruit salad is great any time — healthful and delicious.
And there are countless variations to suit your taste. I like it with the simplest of dressings — a little lemon juice, some zest and a bit of sugar — or none at all. You can add other flavorings, spices, or vanilla; you can serve with yogurt or sour cream or crème fraiche; you can put nuts or dried fruit in your fruit salad, or whatever you like.
As spring turns to summer, the choices for fresh ripe fruit increase, of course, but at this time of year I still rely on one of my all-time beloved fruits, the pineapple. As one of my friends pointed out, if you consider the cost per pound of a pineapple, it is one of the best fruit bargains. (I have written two pineapple posts on this blog — here‘s one of them.)
Happy Fruit Salad Day to you!