Fruit salads are perfect for serving on hot summer days. You can make this salad any time of the year, but it seems to taste especially good in the summer! The Honey-Lime Dressing gives the fruit a light sweet flavor with a little zing. It’s a nice side dish for any summer meal—breakfast, brunch, lunch, or dinner—and makes a great dish for a Continue reading
Fruit salad is so good and refreshing during the hot summer months! And this Rainbow Fruit Salad is so colorful, it’s a feast for the eyes! I actually made this fruit arrangement for a photo I did for Mary & Martha back in early spring, which was used on a recipe card. The fruit is arranged on the Done in Love Serving Board and the Vanilla Pudding Dip, a recipe from a Mary & Martha consultant, is served in one of the Simply Elegant Dip Bowls, which comes in a set of 3. I really love these little bowls! Continue reading
One of the things I love best about summer is all the fresh fruit of the season, especially berries of all kinds. And this is a great fruit salad to make in the summertime because it has blackberries, raspberries, and blueberries…mixed in with lots of other delicious, colorful fruit! Berry season is pretty much over where I live, but the berries are still available at the grocery store. Some of you may still be at the tail end of berry season–lucky you!
This salad also has some canned pineapple chunks and it’s sweetened with the pineapple juice from the can. So there’s no extra sugar, and I think the sweetness is just right. I love all the colors in this salad–it’s so bright and summery–and I wanted to post it before summer comes to an end!
SUMMER FRUIT SALAD by NancyC
Makes 10 servings
- 1 (20-ounce) can pineapple chunks in juice (not syrup), undrained
- 1 (11-ounce) can mandarin oranges, drained
- 1 cup fresh blackberries
- 1 cup fresh blueberries (you can use 2 cups blueberries if you don’t have blackberries)
- 1 cup fresh raspberries
- 1 cup sliced or halved fresh strawberries (you can use 2 cups fresh strawberries if you don’t have raspberries)
- 3 kiwi fruit, peeled and sliced
- 1 cup halved seedless red grapes
- 2 medium size bananas, sliced
Combine all ingredients in large bowl, tossing to coat all the fruit with the pineapple juice. Serve immediately.
If you need to make this ahead of time, combine the pineapple, mandarin oranges, strawberries, kiwi fruit, and grapes, and refrigerate. When it’s close to serving time, add the berries and bananas; gently toss all the fruit and serve.
Note: If you’re using blackberries in this salad, don’t use an enamelware bowl to serve it in–I found from past experience that blackberries can stain enamelware!
There’s still about three weeks of summer left, but we’ve already had some fall-like days. I’m always sad to see summer end, since it’s my favorite season. Is it still feeling like summer where you live?
My friend Lorinda is a very talented photographer. She came over to my new apartment for the first time a few days ago and happened to have her camera with her. She took some pictures and showed them to me later…I was really impressed with the beautiful job she did!
I thought I’d share some of these wonderful photos with you. Lorinda has such a great eye for detail and captured objects that I look at every day in such a fresh, appealing way! She has a blog called Ragamuffin Creative, where she has lots of striking photography, so be sure to check it out!
As you can tell from some of these pictures, I love hydrangeas! The dried ones you see in these photos were given to me from my talented artist friend Eileen. She has a beautiful hydrangea bush in her front yard.
The chair in the top right photo was rescued from my mother’s basement. It originally belonged to my grandparents and had become very worn and tattered over the years. I had the chair reupholstered and put some wood rejuvenator on the wood trim, so now it’s as good as new! I wish I had taken a “before” picture of it so you could see how dramatic the transformation was!
Another photo shows my little collection of birdhouses that are displayed on a ledge, and in the photo below it to the left, a bird votive holder rests on some antique books. Decorative birds and birdhouses just seem to make a room feel more light and airy!
Next to the bird votive holder, you’ll see a picture of my “magazine rack.” It’s actually an old shutter I bought at a flea market. It just leans against the wall and is perfect for hanging and displaying magazines!
I also have a collection of glass bottles that are displayed on top of a cabinet, along with more dried hydrangeas. It’s always nice having these bottles on hand–they make great flower vases, too!
Well, if you’re not really into decorating, you’re probably wondering where the recipe is in this post! 🙂 Okay, here it is…a really easy, delicious fruit salad. Lorinda took this picture of it, too…
KIWI-CANTALOUPE FRUIT SALAD
- 4 Kiwi Fruit, peeled and sliced (each Kiwi will yield about 5 slices)
- Half of a cantaloupe, seeded and cut into bite-size chunks (if you want more cantaloupe in the salad, use the whole thing)
- 1 (15-ounce) can Mandarin oranges
- 3/4 cup fresh blueberries, blackberries, or raspberries (optional)
- 1/4 to 1/3 cup juice from the Mandarin orange can
Place sliced kiwi fruit and chunks of cantaloupe in medium-size bowl. Add Mandarin oranges, drained, from can–be sure to set aside 1/4 to 1/3 cup of the juice from the can. Add berries if desired. Pour juice from the Mandarin orange can over the fruit in the bowl and toss with the fruit, evenly distributing the different fruits in the salad. This recipe makes 4-8 servings, depending on how much cantaloupe you use, and it makes a great addition to any breakfast or brunch!