Strange title, I know, but I prefer to make a fruit salad out of fruit that won’t brown quickly. It’s more visually appealing and less wasteful–if you have left-overs, they’ll make a nice breakfast the next day. Or you can freeze the leftovers in small bunches and use them any time to make a multi-fruit fruit smoothie.
Use any combination/amount of these durable fruits:
Blueberries, whole
Mangoes, diced (see how to cut up mangoes under “Ingredients: Mangoes”)
Nectarines, sliced
Kiwis, sliced (with or without skin)
Cherries, pitted
Juice of a fresh lemon/lime/orange
Finish off the salad by spritzing it with lemon or lime juice. Between the citrus juice and the juice from the cut fruit, you should have enough liquid to toss the salad. If you prefer it a bit sweeter, use orange juice instead of lemon or lime.
Optional: garnish with edible flowers or sprigs of mint.
Enjoy!
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Tags: berries, cherries, fruit salad, kiwi, mango, nectarines
