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
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.