One of the best things about summer is the availability of good berries. These days you can pretty much get berries all year ’round, if you’re willing to pay for them. But the high price doesn’t guarantee a good, quality berry. In fact, if you’re even a little bit of a berry fan, you can taste the difference between berries purchased in December, and berries purchased in the summer – when they naturally come in to season. Lately it seems every grocery store, specialty or otherwise, is selling berries at pretty decent prices – although, I admit to paying too much other times a year because we eat berries like candy around here.
We had some friends for over for dinner and swimming this weekend when temps finally spiked well in to the triple digits. Triple digits have a way of altering a lot of things about menu planning. Gone are comfort foods and starchy sides. No more soups or stews. So long root vegetables. Hello salads with champagne vinaigrettes, grilled fish, and fruit. Lots of fruit. This particular salad doesn’t even have a “recipe.” Just hang out in the produce aisle at Whole Foods, Sprouts, or Trader Joe’s and get inspired. Blend your bite sized pieces of fruit (I use peaches, plums, red grapes, strawberries, blueberries and blackberries) with a simple concoction of organic vanilla yogurt (I like Wallaby’s), and about a tablespoon of fresh orange juice. But, if you need more specific instructions, see below. Enjoy!
Simple Summer Fruit Salad (subject to interpretation)
6 oz blueberries
6 oz blackberries
8 oz strawberries, hulled and sliced
3 medium peaches, sliced and cut into bite-sized pieces
3 red plums, sliced and cut into bite-sized pieces
1 6 oz container organic vanilla yogurt (I like Wallaby’s)
1 Tbsp fresh orange juice
Peel and slice peaches and plums, slice strawberries. Combine sliced fruit with blueberries and blackberries. In a separate bowl, mix yogurt with 1 Tbsp fresh orange juice until well combined. Dress fruit with yogurt and orange juice mixture, being careful not to bruise or crush the fruit. Garnish with sprig of fresh mint and serve.