Mary Anne here. Although the thermometer is taking a much-welcomed nosedive, this fruit salad has been a Rittenhouse family summer staple for years, appearing on our table anytime the temperature lingers above 90 degrees. Recently Mariel has featured a few breakfast-for-dinner treats here at Feast, so I just had to put in my two-cents and jump into the fray with this incredibly healthful, kid-friendly, and breakfast, lunch or dinner salad.
I confess – or rather admit – that Mariel was right when she figured out that as a little girl, pancakes at 6 p.m. weren’t a special treat/reward for good behavior so much as Mom’s weary nod to providing evening sustenance. And while I copped out on occasion, preparing this fruit salad was actually a decision based on sweltering hot, humid, sticky-icky weather that leaves grown-ups gasping for air and kids whining and cranky after a full day of hot sun.
This creation is simple to prepare, simpler to digest, and is cold, sweet, refreshing, and totally good for you. When I put together a mega-bowlful, it shows up at the table for every meal, either as dessert, an icy-cold side dish, or the main event with a topping of my homemade granola and a dollop of vanilla yogurt. It’s also terrific for large gatherings and picnics.
Fresh Summer Fruit Salad Topped with Yogurt and Granola
Note: You don’t have to be wed to my choices in fruit – almost any melon and stone fruit combo is a winner. I do suggest, however, that if you use blackberries,strawberries, raspberries, or bananas, add those to each serving, as they don’t hold up well in the mix after a day or so. The melons, blueberries, grapes, and plums hold their own, covered in the fridge, quite nicely. I simply drain off the accumulated juices each day, to keep the fruit crisp. I then use the drained-off juice as a cold drink with a splash of seltzer and a twist of lime. Talk about milking the salad! Hope wherever you are, you find respite from the dog days of this summer.
3 lb. piece of seedless watermelon, rind removed and melon cut into 1-inch chunks – $3.00
1 ripe cantaloupe, seeded and cut into 1-inch chunks – $1.99
3 plums, pitted and chopped – $1.85
1 lb. grapes, cut in ½ – $2.39
1 pint blueberries, rinsed and stems removed – $2.99
½ pint blackberries – $2.99
3 ripe bananas, sliced – $0.99
Yogurt and granola (optional)
Grand Total: $16.20
Total Per Serving: $0.81
1. Using a large mixing bowl, combine all of the ingredients except for the berries and banana slices.
2. Transfer to individual serving bowls. Top with banana slices, berries, and yogurt and granola, if desired.