Facebook | Pinterest | Instagram We all gathered to say a blessing on the food, and I’m pretty sure a nanosecond didn’t pass between us chiming “AMEN” and Truman energetically dumping watermelon onto his plate. He keeps going, and going, and going. I look back and forth between the rather small bowl of watermelon, the long line behind him, and the paper plate he has mounded absurdly high with his favorite fruit. Ahhh. He thought I didn’t have faith in him. I started busting up and pointed to all the other people. “I’m sure you can eat it all, I know your watermelon love runs deep. But then no one else gets any.” This truly had not occurred to him and he begrudgingly put some of the watermelon back in the bowl. Truman is my kid that doesn’t like dessert that much. Sometimes I wonder how he missed the sugar gene (that he should have gotten from me, in spades.) I can’t tell you the number of times I have served cake or pie, and Truman asks if he can have a raw persimmon instead. Or whatever fruit we have lying around. I try to stay in the habit of leaving a corner of the cake unfrosted, or leaving some of the fruit I’m using whole and untouched, because I know he would rather each a plain peach than a bowl of Peach Cobbler. You better believe this fruit salad is one of Truman’s favorite “recipes” that I make. All his favorite things, chopped up in a big old bowl, ready for him to take an inappropriately large serving of. What says summer better than this??
NO APPLES (too crunchy) NO BANANAS (too mushy) (Okay, I will amend this to say you can add them VERY VERY last minute. Say no to soggy bananas.) NO POMEGRANATES (seeds, hello) NO WATERMELON (too watery) Chop the pineapple smaller than normal Chop the kiwi bigger than you think Add in a couple “exotic” fruits if you can, just to make things fun and exceptional. Mango is always a win. There are lots of glaze options, but I prefer my mix of apricot preserves with lots of lemon to brighten things up!
That’s it! You follow these guidelines, I promise, you are going to have the best fruit salad of your life. Add in Apricot preserves, sugar, lemon, and don’t forget the lemon zest, I love the way this kicks up the brightness of all the fruit without making everything taste “lemony.” It just makes all the fruit taste more like itself. Start by chopping your pineapple, it’s hardy and can sit for a few minutes while you do the rest. Here’s my pineapple process. Do you have a better way?? Also, please admire my new chef’s knife. My brother Nathan got me this knife recently as a gift and I’m in LOVE. It’s custom made by his buddy Jesse who happens to be amazing. I’ll tell you all about it soon so you can get your hands on your own! Cut that pineapple one more dice than you normally would. I swear it makes a difference! Then start on your kiwi. Lop off the ends. Use a knife or peeler to get off all the scratchy skin. Truman will take a bite out of a kiwi whole and eat the skin. I almost send him to an orphanage every time. Don’t dice your kiwi too small. Quarter it, or cut it into eights. If you do small pieces they are cute at first but they just disintegrate into the salad and you don’t get any good bites you can taste. Now it’s time to cut the mango, the other fruit that isn’t always super obvious how to do it (please tell me I didn’t need to take a picture of halving grapes?? 😂) Cut all the way down as close to the pit as you can. Switch to a butter knife at this point. Mangos are soft and you don’t need a big ol sharp knife that you could slice your hand open with. Score your mango with a butter knife and DON’T cut through the peel (the butter knife also helps to not cut all the way through). Then flip it out, as shown. Use your butter knife to gently cut off the pieces of mango from the skin. Use the butter knife to cut around the pit, and slice away the skin, if you want to try to get that last little bit. Continue chopping the rest of the fruit and toss it all together with the glaze! That’s it! Devour!
Easy Quiche Recipe with Bacon and Spinach » creamy custard filling with bacon and cheese, it’s divine Savory Breakfast Bread Pudding with Ham and Asparagus » the hollandaise sauce in this is so decadent! Chile Rellenos Casserole » a huuuge crowd favorite for anyone I’ve made it for Pan-Seared Chicken & Broccolini in Creamy Mustard Sauce » seriously tastes restaurant quality Grilled Chicken Marinade Recipe » this recipe is on repeat during the grilling season at my house Ribeye Steak Recipe (Grilled or Pan-Seared) » this steak is UNREAL, it’s so good Smash Burger Recipe (Cast Iron Burgers) » my favorite way to make burgers, hands down BBQ Smoked Pulled Pork (on a Gas Grill) »fall-apart tender pork with perfect smoked flavor Nana’s Fall-Off-The-Bone Ribs and “Barb”-ecue Sauce » a tradition for us every 4th of July Hash Brown Egg Nests with Avocado from The Cooking Jar Grilled Shrimp with Honey Garlic Marinade from Cooking Classy
Fruit is good for ya, so just go to town and eat it as reasonably fast as possible. Invite the neighbors over to help you chow down, they will love you.
Chicago Style Fruit Pizza » all the fruity goodness, on top of a thick cookie crust and cream cheese frosting 2-Ingredient Sugar-Free Fruit Dip » perfect if you like to keep your fruits separate or are looking for a nice protein boost with your fruit Best Ambrosia Salad Recipe » definitely the amped up, dessert-ified older sister of fruit salad How to make Strawberry Shortcake » the good kind like grandma made, with REAL shortcake Strawberry Spinach Salad » the best way to eat lots of spinach is with lots of strawberries! Chicken Salad with Mandarin Oranges » a classic with oranges, grapes, almonds, and tons of flavor Blackberry Balsamic Glazed Chicken »marinated, grilled, then topped with the best fruit glaze Truly The Best Crepes I’ve Ever Had » technically not fruit, but imo, fruit makes the best filling! You should also check out my Pies, Pastries & Tarts recipe page. There is SO MUCH fruit goodness there, promise!! Tropical Yogurt Overnight Oat Parfaits from Budget Bytes Watermelon Sorbet from A Couple Cooks
