Fun with Fruit

Ripe, sweet fruit can be cut and served elegantly, lavishly, or simply, as befits the occasion. Sometimes small pieces of fruit are best. Sometimes large pieces are more attractive. Fruit salad without juice in the bottom of the serving bowl is as delicious to some people as "juicy" fruit salad is to other people. Try both ways!

Ingredients
Ripe, sweet fruit of various colors (red apple, yellow pear, orange, banana, strawberries, blue berries, peaches, melons, grapes, etc. Choose 4 or so that are your favorites and are in season).
Avocado chunks if available (optional)
Lightly roasted nuts - vary the type (pecans, walnuts, etc.)

Directions
Peel the fruit if needed for the type of fruit or for the occasion. Cut the fruit as needed into about equal-size pieces. Add the avocado and/or nuts and mix lightly. If you like a juicier salad, add a tablespoon or two of frozen, concentrated orange juice on top. Stir it in.

Serve at the end of a meal with an oatmeal-raisin cookie or as a meal with sandwiches and milk or soy milk of your choice.

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Recipe submitted by
Carol Ann Marlow, in Simply Good, a collection of simple recipes, an addendum to any standard recipe book. Copyright 1972, 2000, by Carol Ann Marlow. Used by permission.

Goal of recipes are to be healthful, whole plant based foods free of cholesterol and animal fat, and made of primarily unrefined, readily available foods.  (c) 2003 by PrevMedix. All rights reserved.