Until recently, I was very firmly in the anti-fruit salad camp. Probably because most of my fruit salad experiences involved a party bowl from the grocery store, I thought everything was mushy and coagulated and the flavors weirdly comingled - I'd rather just eat a piece of fruit. Then, I visited Chestnut in Asheville, and my perspective did a 180. Fresh fruit mixed with mint brought the salad to a whole new level, and I left wanting more.
A couple weeks ago, my nearest and dearest (pictured above) gathered in Annapolis to celebrate Lori's birthday. Based on previous trips to the bay, we knew that snack food was a must, and rather than survive on the chips and dip until the crabs arrive like we usually do, Elise and I tackled fruit salad and orzo salad (me) and caramelized onion dip (her - and may have supplanted Heluva Good French Onion dip as my fave). The fruit salad got rave reviews and was a much-needed counterweight to the rosé we drank like water (don't worry Mom, we drank real water too).
Fruit Salad with Mint
- 2 cups strawberries, quartered
- 1 cup blueberries
- 2 cups pineapple, cut up (if you have no idea how to cut up a pineapple, just buy it pre-cut... like I did)
- 2 cups red grapes, halved
- 1 cup raspberries
- 2 tablespoons mint, chopped
Note: This is just the fruit that I like and chose to use - if you like something else, use that!
The only even slightly difficult part of this recipe is cutting all the fruit. Once you've done that, mix all ingredients together and serve!