Salad Alley#1: (Summer) Fruit Salad

In my June 1st posting, I promised to return to posting recipes, which seem to have slipped through the holes in my head while adjusting to the new normal of wearing masks, avoiding crowds, and not shopping for myself. As I noted in that posting, eating healthfully is a good idea if only to help keep your immune system operating well.

 

Berry Fruit Salad at eye level

Since summer is officially here, I thought I would start with summer fruit salads to whet your appetite for food that looks good, tastes good, and is good for your body. I have as my motto, The Good Taste of Health, which I will use in an upcoming ZOOM class with people from our senior center. (I will see if it can be shared.)

Summer fruits are among my favorite foods: peaches, plums, apricots, all kinds of berries, mangoes, papaya, cherries and pineapple. In my transition to a Paleo/Vegetarian diet, I read in Geoff Bond’s book, Paleo in a Nutshell, which I reviewed in early February (LINK: https://wp.me/p82Ooe-6jM ). I am focusing on foods that have a low Glycemic Index (GI) and Glycemic Load (GL), which I will write about in another posting. (Berries are considered low on the GL list.)

 

 

Today’s recipe is a “Cooking by the Strings of Your Apron” dish because there are no exact amounts or specific fruits, although since it’s called Berry Fruit Salad, you can figure out what the main ingredients are:(any or all and preferably organic): strawberries, blueberries, raspberries and blackberries. Here’s a photo of the recipe from overhead so you can see the toppings: unsweetened applesauce (organic) and/or non-dairy yogurt.

Here’s a “recipe” for enjoying this refreshing fruit salad, which I served in Manhattan glasses. I don’t drink Manhattans, but I love the shape of the glasses for fruit salads!

 

It’s the Berries Fruit Salad for Summer

Utensils:  Medium mixing bowl, cutting board and knife, strainer and bowl for catching water, serving glasses or bowls, measuring cup.
Prep.Time: About 15 minutes
Cooking Time: None!
Categories: Vegan, No added sweetener* unless by choice, Gluten Free

Ingredients (Organic if possible)

Strawberries
Raspberries
Blueberries
Blackberries
Unsweetened (org.) applesauce
Unsweetened non-dairy or dairy yogurt
*Honey or maple syrup (optional)

Directions

  1. Wash all the berries in a strainer and set over a bowl to catch water.
  2. Remove stems from strawberries and cut into bite-sized pieces. Place in measuring cup with other berries to make about 2 cups.
  3. Toss gently and transfer to 2 small bowls or Manhattan (or wine) glasses.
  4. Top with yogurt or applesauce or both. Serve chilled.
    (If you need to add a sweetener, try a teaspoon of either maple syrup or honey.)

Variations: Add unsweetened grated coconut. Add cut peaches or plums or apricots for more variety.

 

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