For some of the salads, there have been cooked components, but I get around that by doing the cooking in the evening, after things have cooled off.
While I don't want to stand at the stove or hover over the oven, I'm pretty excited about the local fruits and vegetables that are showing up in the produce section. Eating fruit plain is great, but it's also great to present it in other ways. Like fruit salad.
Growing up, fruit salad was something that came out of a can. Later, it was watermelon and cantaloupe cut in rounds with a melon baller.
Although I love cantaloup, my husband's not a big fan, so I went in another direction. I came up with a fresh fruit salad that includes one of my favorite combinations - pineapple and yogurt.
Sure, pineapple isn't local, but was beautiful and fresh.
Fruit salad works as salad, side or dessert - or breakfast.
In the next post coming up, I've got a pair of shrimp recipes for you. One is obviously a starter or even an amuse bouche, if that's how you roll. The other could be an appetizer ... or lunch.
Fruit Salad with Yogurt
3/4 cup strawberries, cleaned and halved or quartered
1/4 cup cherries, pitted and halved
Juice of 1/2 lime
Pinch of salt
1 teaspoon sugar
1/4 cup greek-style yogurt
Combine the pineapple, strawberries, cherries, lime, salt, and sugar in a bowl. Stir to combine. Add the yogurt and stir again. Serve immediately.
If you mix this ahead of time, the pineapple will absorb color from the red fruits and will begin to turn orange, and the yogurt will also take on a bit of a pink tinge. Whether you like that or not - that's your call.
If you have leftovers, this will make a great addition to your morning smoothie. You might even want to make extra, just so you can have that smoothie.
For more information about Whole Foods Friday, and my relationship with Whole Foods, see the tab at the top.
This post has been entered in the OXO Cherry Recipe Contest.