Saturday, March 1, 2008

Fruit Salad

Recipe from Active local culture: Chris and Ron Paris update Dairy State tradition with their natural, artisan yogurts

Fruit salad

Fresh fruits
Vanilla yogurt
Optional: raisins, almonds, and/or sunflower seeds

Choose a combination of two, three or four fruits. “Very simple.“ says Chris. “Go local or regional if possible. The only frozen I use are those I freeze myself -- strawberries!” Cut in chunks about the size of ice cubes, or use a melon ballers. Arrange atop vanilla yogurt in individual serving dishes.

Fruit combo suggestions:

Apples, pear and cherry
Watermelon, cantaloupe and muskmelon
Thimbleberry (they’re like raspberries, but bigger and softer), grape and blueberry
Mango, guava and strawberry
Pineapple, banana and clementines or tangerines

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