This week
we attended a family picnic. Since it was a potluck, I brought a twist on a
fresh fruit salad. The leftovers were also tasty the next morning on top of
French toast.
This recipe is Henry-approved. |
For this
recipe, you can use any variety of fruits that you have available, but you will
need a fresh pineapple so you can make the dressing. You can also replace
the mint with other fresh herbs such as lavender, basil, or lemon balm.
Ingredients (Serves 4)
1 fresh
pineapple, peeled, cored and cut into chunks (save the core)
1 mango,
peeled and cut into chunks
1 mini
watermelon, cut into chunks
½ pint
blueberries
½ pint
blackberries
2 cups
water
4 sprigs
fresh mint plus about 12 mint leaves
¼ teaspoon
lemon zest
Directions
Combine all
the fruit in a large bowl.
For the
dressing, place the water, pineapple core, mint and lemon zest in a small pot. Bring
to a boil for 10 minutes. Allow to cool for at least 10 minutes, then remove
the pineapple core and mint from the pot. Pour the remaining liquid over the
fruit.
Pineapple-mint dressing simmers on the stove. |
Using
kitchen scissors cut the 12 mint leaves into small pieces and add to the fruit
salad. Toss the fruit to mix in the mint dressing and leaves.
Chill in
the refrigerator for at least 2 hours or overnight. Serve chilled or at room
temperature.
Try this fruit salad on french toast, topped with a scoop of yogurt. |
How your kids can help
·
1-year
old: Smelling and playing with the fresh mint.
·
2-year
old: Helping pick the fresh mint.
·
3-year
old: Pouring the mint dressing over the fruit.
·
4-year
old: Stirring the fruit to mix in the mint leaves and dressing
·
5-year
old: Cutting the mint leaves with scissors.
I like how you made a sauce without sugar
ReplyDeleteThanks. The fruit is already sweet enough so there's really no need to add extra sugar.
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