TIP OF THE DAY: “Kaleidoscope” Summer Fruit Salad
Our mom, who could supreme a citrus fruit fast enough to qualify for the Cooking Olympics, made a huge bowl of fresh fruit salad for us to snack on over summer weekends. It was a healthier alternative, but still had eye- and palate appeal for kids.
Winter fruit salad colors were a mix of pink grapefruit, oranges and pineapple, green and red grapes. There were splashes of white from diced apples and pears. When summer arrived, with vividly colored fruits galore, Mom switched from the winter lineup to what she called “Kaleidoscope Fruit Salad,” after the device we played with as kids (if you’ve never seen one, here’s an online kaleidoscope). So today’s tip is: Make a Kaleidoscope Fruit Salad. Or if you prefer: |
You can get much more colorful than this: Add blueberries and/or blackberries, for starters. Photo courtesy McCormick. |
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Make “rainbow” fruit kabobs. Photo courtesy Dishmaps.com. |
RECIPE: BLUEBERRY DIP FOR FRESH FRUIT This recipe, from the Highbush Blueberry Council, produces the most beautiful heliotrope-colored dip (a medium purple). Ingredients 1. PLACE 2 cups of the blueberries, the cream cheese and the preserves in the container of a food processor or blender. Whirl until smooth. 2. TRANSFER to a serving bowl; cover and refrigerate until serving. |
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THE COLOR WHEEL OF SUMMER* FRUITS |