Growing up, my parents and brother were crazy about fruit; there was never a shortage of it in the kitchen, with Mom dishing it out every chance she got.
I didn’t get it…
Then Bill and I married… Two sons, a grandson, and many years later, fruit lovers still rule in my family.
And I still don’t get it…
Am I alone in this? Maybe I’m missing out on Mother Nature’s bounty, but I could never eat another piece of fruit for the rest of my life and be OK with it!
With the exception of the very few fruits I do enjoy occasionally (rarely): grapefruit, cherries and pineapple, blueberries and blackberries, plus apple pie and banana bread. The first 2 are why I love this fruit salad!
If there's no pie, a simple fruit salad can be the perfect ending to your dinner, maybe more appropriate than an elaborate combination.
Ruby red grapefruit tastes great with it’s tart and tangy flavor, it’s higher in some nutrients, such as Vitamins A and C, than white grapefruit, making it the better choice for us grapefruit lovers.
Navel oranges, the “winter” orange, have a lack of seeds, easy to peel skin, and juicy flesh. The orange grows a second “twin” fruit opposite its stem. The second fruit is underdeveloped, but from the outside, it looks like a human navel, hence the name.
Peeling and segmenting grapefruits and oranges is a breeze, here’s the method I’ve been using for years. If you’ve never tried it, give it a try, it’s easy peasy!
And who doesn’t like maraschino cherries! The cherries are preserved, sweetened cherries, typically made from light-colored sweet cherries such as Royal Ann or Rainier varieties.
They’re the “cocktail cherry” in many cocktails, or used as a garnish on foods ranging from fruit salads to baked ham, to ice cream sundaes and pastries, with no pineapple upside-down cake being complete without maraschino cherries.
Toss it all together with a light dressing of honey and lime juice with a touch of strong, spicy, citrusy, aromatic cardamom for added flavor.
Hope you like it!
2 ruby red grapefruit, peeled and ends trimmed
4 navel oranges, peeled and end trimmed
6 maraschino cherries or more, sliced
¼ t ground cardamom
2 tablespoons honey
1 tablespoon lime juice
Peel the grapefruit.
Place a sieve over a medium bowl.
Hold a grapefruit over the bowl, and using a paring knife, cut along the membrane on both sides of each segment.
Free the segments and let them fall into the sieve.
Repeat with remaining grapefruit and oranges.
Place the fruit segments in a salad bowl.
In a small bowl, whisk together cardamom, vinegar, honey and lime juice, taste and adjust seasoning if needed.
Pour over fruit.
Add sliced cherries and toss lightly.