Groovin' in the kitchen, dancin' in Missoula.

Spring is coming!

Let’s back up so you can see this properly.

This was the most epic fruit salad. I even tweeted about it! (Did you know you can follow me on twitter? I’m super hilarious.  Well, I said something mildly funny once, anyway.)

The salad was epic, not only because it was delicious, and huge, but because of the variety.  This many fruits in the same bowl has to mean that spring is mostly here.  (Mostly, because I live in Montana, and we’re known for our June blizzards.  No joke!  I remember snow on the Fourth of July one year.  Yeah, it sucked as much as you think it would.)

We also grilled steak:
Chicken is still not allowed for awhile, but when beef is this good, I don’t mind.

And to round it all out, our friend made a delicious mac & cheese dish.

Nothing says warm weather like this:

And no, that’s not a tricky camera angle. My plate was half full of fruit salad. I’m a fruit optimist 😉

Fruit Salad of Epic Proportions
Serves at least 8, unless you eat fruit salad like we do

2 Granny Smith apples
2 oranges
2 ripe pears
2-3 small bananas
3 cups grapes (your favorite color)
1 pint blueberries
1 pint raspberries
1 pint blackberries
3 cups hulled & sliced strawberries
1 lime

Wash fruit thoroughly! Peel orange and slice sections into chunks. Chop apples, bananas & pears (oh my!). Toss everything but the lime into a large bowl. Slice the lime in half and squeeze the juice into the bowl. Toss fruit so that the lime juice is evenly distributed. Serve immediately.

We definitely had leftovers. Leftover fruit salad is one of my very favorite things in the whole world. Why? Because you can add it to plain yogurt and eat it as a fruit and yogurt parfait for breakfast! Score.

As the weather gets warmer and fruit is more in season, this won’t be such an expensive adventure.  But really, it’s worth it to feel like spring might stick around.


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