SUMMER IS SWINGING and the farmer's markets and grocery stores are brimming with beautiful fruits. We are gorging ourselves with all the melons, plums, peaches, cherries and berries we can get. Today, I would like to share with you a recipe for a fruit salad dressing that is light and fresh and delicious on any fruit. Our young one declared it "yummy!" as she poured it over bananas and cantaloupe for an afternoon snack.
I halved and pitted cherries, peeled and chopped apples, peaches and bananas for a fresh brunch treat, but whatever the fruit, whenever the time, this dressing will make fruit salad fantastic.
Stir the ingredients together thoroughly and allow it to sit for half an hour or so to infuse the lime flavor. I used the zest from three key limes left over from a pie a couple of weeks back instead of buying a regular lime. You could experiment with different citrus peels, too.
When you have your fruit cut into nice bite-sized pieces, pour the dressing over it and gently toss the fruit and dressing together. If you are not serving it right away, you may want to give it a gentle stir just before serving.
I garnished mine with a little curl of lime peel for color. Enjoy!
Brandy Steinhilber grew up in Kentucky as a member of a cooking family. Breakfast, dinner and larger family gatherings always meant sitting together around a table full of good home-cooked food, and she has carried that tradition into her home with her own family. She is a firm believer in the importance of family meals as a time to be together and listen to each other. When she's not cooking she's knitting, sewing, camping, cycling, skiing or hiking.