Healthy and Easy Early Spring Fruit Salad
- 1 6-ounce container fresh blackberries
- 1 pint fresh blueberries
- 1 16-ounce container fresh strawberries, sliced, stems removed
- 1 tangelo, sliced into rounds and then torn into smaller sections, seeds removed
- juice of ½ lime
- 1 tablespoon maple syrup, plus extra for serving
- 2 small ripe bananas, sliced
- ground cinnamon to taste
- ground ginger to taste
- about 5 rosemary leaves, chopped (optional)
- 1 container full-fat Greek yogurt
- In a large bowl, soak berries in a water-vinegar solution. Rinse and dry berries in a salad spinner. Remove stems from strawberries and slice.
- Rinse bowl and dry out with a paper towel before juicing half a lime into it, making sure you remove any seeds. Stir in maple syrup and chopped rosemary leaves. Add all the berries to the bowl.
- Slice the tangelo into rounds and separate into smaller sections with your fingers, removing seeds as you go. Toss pieces into the bowl with the berries, and squeeze juice from the excess meat clinging to the rind. Peel and slice bananas and add to the bowl.
- Add ground cinnamon and ginger to taste, then toss. Serve fruit salad over full-fat Greek yogurt and top with extra maple syrup, if desired.
Where I am, it’s 55 degrees Fahrenheit and raining, and the scene does not evoke spring. But spring is coming! Toward the end of March, around my birthday. It’s not so far away.
If I close my eyes and listen to this song (or, actually, keep my eyes open even—the video is very sunny), I can create warmth in my imagination, and pretend like I’m lying on the dry grass and not wrapped up in a big, fuzzy robe.
Something else that gives me warm thoughts is fruit salad. It’s fresh and cool, and not typically something I crave in the cold, dark winter. Plus, some berries—a large component of this recipe—start coming into season in the spring. Eat this by itself, light and tangy, or make it sweeter and creamier by serving it with full-fat Greek yogurt or whipped cream, and extra maple syrup.