As I mentioned in my other fresh fruit posting, I promised my mom that I would write a fruit salad entry for the blog. Growing up, my mom often added a bright fruit salad to our weekend breakfasts/brunches–and so this post is dedicated to her.
Though no one needs a recipe for a fruit salad, sometimes we can all use a reminder on all of the brunch options out there. Personally, I know that I will sometimes bypass this simple treat in favor of more complex brunch recipes as I try to plan a menu.
The great thing about a fruit salad is that you can use whatever fruit you have lying around your refrigerator. Whether it’s half an apple and a banana or a whole slew of fresh produce, by tossing it all together in a bowl you can create a fabulous side dish.
Of course, a fruit salad can also be turned into more of a main course by adding yogurt to the mix or by creating a parfait with yogurt and granola.
My personal favorite fruit salad fruits:
With peaches and blackberries from our day at the farm (plus grapes, bananas, oranges and apples), this is the fruit salad that Dan and I created for a lovely weekend brunch: