Friday, April 8, 2011

Blood Orange Fruit Salad

Spring has arrived - well, for the rest of the country. It has been here in Phoenix for a while, and we're just about ready to welcome - dare I say it - Summer.

I can hope that the triple digit temperatures will stay away for a few months more. We always have hope, right? At any rate, warmer temps are coming and that makes me less inclined to cook, to turn on the stove or, even worse, to turn on the oven. Just as cold days bring cravings of warm soups and stews, hot days bring cravings of  - well, let's be honest, popsicles and ice cream.

Since living on popsicles and ice cream is not nutritionally ideal (although could be extraordinarily yummy), fruit salad often fills the bill for us during Phoenix's outrageous summer months. Fruit salad is light and delicious, easy to make, and best of all, requires no heating.

Another thing I love about fruit salad is its versatility. Any fruit combination will do - as long as you like the fruit, various combinations can come together to create a yummy, satisfying dish. And, it can be a side salad or a meal on its own.

For our most recent incarnation of fruit salad (shown above), we picked blood oranges from our neighbor's tree, paired it with apples, raisins and green bell pepper. The sauce is simply plain yogurt. (I absolutely love plain yogurt for its versatility, too. Add sweetener or spices like salt and pepper and it becomes something completely different.) The fruit in our fruit salad was plenty sweet, so we didn't add any sweetener to the yogurt, but feel free to experiment, and sweeten to your tastes. And enjoy! Enjoy the warmer temps, make an easy, light, carefree dinner and go outside and play! Be Fulfilled!


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