Guest Post: Fresh Fruit Salad
My week of guest bloggers continues with none other than Shelby from The Life and Loves of Grumpy's HoneyBunch! I must say I was happy to help Shelby out recently while she cruised the Carribbean! She was sweet enough to jump in when I sent out the request for help, too! Continue reading for a fabulous Fruit Salad:Just a short while ago I had the honor of having Patsy guest blog for me while I was away on my cruise. Now, while Patsy is on vacation, I have the honor of guest blogging for her! Thank you, Patsy, for the opportunity to share with your readers and I hope you are having a great time!
It has been so hot this week that neither Grumpy nor I have felt much like eating in the evening. When I called home at the end of the day I was informed that was the case again. I decided to stop at the store and grab some fruit so I could make a fruit salad I had seen in an old Taste of Home magazine (dated August 2007). I threw some pork loin steaks on the grill and put together our salad. Refreshing, sweet and delicious it was the perfect side for our grilled pork! I modified the recipe some from the original since there were no strawberries in the store and because I forgot there were oranges in the ingredient list. The recipe will follow after the photo!
Fruit Saladadapted from Taste of Home
- 1 Tablespoon cornstarch
- 3/4 cup pineapple juice
- 2-3 kiwi fruit
- 1 pint blueberries
- 3 medium bananas, halved widthwise and lengthwise
- fresh raspberries
- shredded coconut
- In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Cool.
- Cut the end off one kiwi; place cut side down in the enter of a large round platter. Place buleberries evenly around kiwi. Cut remaining kiwi into 1/8 inch slices; place around edge of plate.
- Place bananas in spoke pattern over blueberries. Arrange raspberries around out edge of salad on top of kiwi slices. Drizzle with pineapple sauce and sprinkle with coconut shreds.
Makes 4-6 servings