Knowing what you know about me regarding my control freak tendencies, it probably doesn’t surprise you that I am tremendously more comfortable following recipes to the letter than I am experimenting with a little bit of this and a little bit of that. I’m certain that’s why I enjoy baking more than cooking elaborate meals that leave lots of room for improvisation.
My sister, while definitely knowing what she wants, when and how she wants it, is more laid-back than I. She is not only an excellent baker but also a tremendous cook when it comes to all dishes. A few years ago she brought what she called “Fruitastic Salad” to a get-together, and it was an instant family favorite. What I love about it, besides its deliciousness, is that it’s a recipe that makes it easy to play with a little bit of this and a little bit of that without messing it up.
I posted the recipe previously, but it’s been years. Since I just made it today with some beautiful golden raspberries I bought at my local farmer’s market yesterday and it is completely gorgeous, I thought I’d post it again in time for your Fourth of July celebration. That said, it’s great for any celebration or any day. Enjoy!
- 1/2 cup loosely packed fresh mint
- 5 tablespoons sugar or sugar substitute*
- juice/pulp of one lime
- 1/2 lb seedless green grapes
- 2 firm-ripe medium peaches, cut into bite-sized pieces
- 1 package strawberries, cut into bite-sized pieces
- 1 package blackberries
- 1 package blueberries
- 1 package raspberries
- Pulse mint, sugar and lime juice in blender or food processor until mostly liquified. You want the mint to be small.
- Put fruit in a large bowl.
- Pour mint/sugar/lime juice mix over fruit, lightly toss. Refrigerate until serving time. Excellent with cool whip on top!
- *The sugar can be omitted entirely or halved, if you're watching intake!