Summer Fruit Salad

Wednesday, June 15, 2011

Summer Fruit Salad

This one's for Cindy and Jane;-)
Only four ingredients in the dressing that mixes up lickety-split, then pour over any combination of one, two, or three fruits that you cut yourself, or buy already cut up - how about that for E-A-S-Y?

The dressing is very subtle in flavor - but has just the easiest bit of 'Asian' influence, I think. Use local honey if you can get it as it will have more of a 'flavor' than much of the other mass-produced honey you find in mega-stores.

You can use nearly any fruit in this salad - I'd recommend limiting it to 3 or 4 at the most. I used leftover watermelon

that I didn't need for the Watermelon Salsa recipe,

and added some halved grapes and some blueberries. I think canteloupe, strawberries and blueberries would also be tasty. Like honeydew melon? Try it with red grapes, strawberries, or watermelon and blueberries. Whatever combination you use - it's very very tasty!

Summer Fruit Salad

3 Tbsp orange juice
1-1/2 Tbsp honey
1/4 tsp ground ginger
1/8 tsp paprika
4 cups of any fruit of your choice - cut into bite-sized pieces if necessary

In a small bowl, combine the first four ingredients. Set aside. Place your prepared fruit into large bowl and pour dressing over the fruit.

Toss gently. Refrigerate at least 15 minutes before serving. Will keep for several days in the refrigerator.

This was served alongside my Fried Rice and Crabtastic Rangoon (watch for a recipe to make CHICKEN rangoons if you're not a seafood lover - yum!)

and Miss Karie's yummy Golden Peanut Butter Nuggets (watch for that recipe too) Friday night.

Sunday night found the Fruit Salad on a bed of romaine lettuce as a side to the Caribbean Paella.

Would also be excellent with french toast (have you ever had my Orange French Toast? Oh man! I must make it for you sometime soon!) at breakfast, or a mid-afternoon snack with Chocolate Chip Cookie Bars.