June 25, 2011

Summery, Minted Fruit Salad

There are a lot of things that I love about summer. For example: watermelon stomachaches, of which I have had a least half a dozen since I've been back in Cincinnati. Any day that I have the opportunity to eat enough watermelon to cause me physical pain is a good day.

Also: not wearing pants. I don't have anything against pants, specifically (except when I have watermelon gut and they don't fit). But it's pretty fantastic to go from running shorts to skirts and back again, over and over again. From June through August, the only purpose my jeans serve is to be tried on occasionally so I can make sure that they'll still fit come cooler weather.

But summer has an ugly side, too. Namely: bug bites. After a day of adventuring in the woods, the boy and I stopped to compare the damage. I had at least 17 bug bites. His final count? Zero. Not fair.

Luckily, I have a loving mother who consulted the Interwebs for the latest and greatest bug bite home remedies. They included (and I'm not embarrassed to admit that I tried most of them, desperate times and all): a dab of toothpaste, rubbing alcohol, egg membrane, the inside of a banana peel, and (I'm not joking) circling the bites with a ballpoint pen. Shockingly, even the ballpoint pen failed to work (to be fair, that was listed as a mosquito bite remedy, and mine are almost certainly chigger bites. That was probably the problem.).

Fortunately, I have wonderfully colorful and delicious summer produce to console me in the rough times. I am 100% supportive of just chopping up whatever looks good and serving it plain for fruit salad, but this guy is for when you have just a few extra minutes (or need something just a tad more fancy). It's the absolute best of summer flavors: whatever fruit strikes your fancy, fresh mint, crisp white wine, and a touch of sweet agave. Light and bursting with the bright flavors of the season, it's perfect for any summer occasion, or for no occasion at all.

Minted Fruit Salad

I have a list of suggested fruits included, but let's be honest, you know how to make a fruit salad. I would say your best bet is to use whatever is in season and looks best at the store (or whatever's cheapest, I don't judge!).

1/3 cup white wine
1/4 cup fresh mint, chopped finely
2-4 tablespoons agave nectar
juice and zest of 1 lime

1 pineapple
1 pint strawberries (if tart, chop and sprinkle with sugar; let sit for 10 minutes before adding to salad)
3 or 4 kiwis
3 bananas
2 oranges

With a mortar and pestle (or a fork and a bowl, I've done it both ways), muddle the mint with a splash of the wine. Mix in the rest of the wine, the agave,  and the lime juice and zest. Peel and chop fruit, and toss fruit with the sauce. Enjoy!

Makes about 8-10 servings.

Return to home page.

No comments:

Post a Comment