Surprisingly Badass Fruit Salad

I know, right? Who knew fruit salad came in badass? I certainly didn’t. This lot is freaking delicious, though. My giant tub o’ fruit salad has been reduced to a serving or two in a matter of days. I did make one mistake, though — as delicious as they are (and my love for them is shiny and new, so it is a huge thing I’m saying this!), don’t use kiwi. They make your dairy ingredients go all weird, changing the texture and giving it a bitter aftertaste.

And think. I did that and this stuff is still being gobbled up. Imagine how fast it’d go if I hadn’t!

Surprisingly Badass Fruit Salad

1 lb. peaches, peeled* and diced
1 lb. strawberries, hulled and roughly quartered
6 oz. raspberries, picked over
1 lb. cherries, pitted
6 oz. blueberries, picked over
1/2 c. Greek yogurt
1/3 c. heavy cream
1/4 c. sugar
zest and juice of 1 lemon
1 Tbsp. minced fresh mint

Mix all the fruit save the lemon. In another bowl, mix the yogurt, cream, sugar (use less if your fruit is pretty much perfect), lemon zest, lemon juice and mint until incorporated. Pour over fruit and toss. Store in the fridge; it lasts a few days, and the dressing goes deliciously berry-pink because of the red berries. It’s lovely.

*Cut a shallow X on the bottom of the peach, dunk it in boiling water for 30 seconds or so, and then dunk it in ice water. The skin will have easy-to-grab corners where you cut the X, and will slip off easily. This works for a lot of stone fruit and also for tomatoes.



~ by iliadawry on 16 July 2012.

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