Thursday, March 7, 2013

Fresh Honey & Lemon Fruit Salad

This isn't much of a recipe, but the glaze is pretty great, so I thought I'd share.

Obviously, you can use whatever fruit floats your boat, but pineapple, strawberries, grapes and blueberries are our favorites.

Fresh pineapple is totally worth a few extra minutes to cut up.  Here's my (probably incorrect) method of getting to the goodness:


Lop off the head.


Then shave off the sides.

 Then cut it into about 1/2" slices.

 Then just cut around the core


 And cut the rest up into whatever sized chunks you like.  Easy peasy.

Next, throw in the blueberries.

Then cut the strawberries into quarters and add them to the mix.



And finally, toss in the grapes. Mmmmmm.

 Now for the glaze.  You can change up the proportions depending on your taste, but I use twice as much honey as lemon.  For this fruit salad, it was about two tablespoons of honey and one tablespoon of lemon.  I use raw, organic, local honey (because I'm super cool like that), and lemon juice that isn't from concentrate (it's usually hanging out in the produce section).  I really feel like they both taste a lot better than their not-so-fancy sounding counterparts.  Maybe it's all in my head.



Stir the honey and lemon together until completely combined, then pour over your fruit and gently mix it all together.

 I usually sprinkle some poppy seeds on top just because I can.




So there you have it.  Extremely simple, but extremely tasty.  Also, as an added bonus, the lemon juice will help everything stay fresh for a few days, soooo...win-win.  Hope you enjoy!

2 comments:

  1. I plan on making this tomorrow for lunch! Should be tasty. :)

    ReplyDelete