I’m going to start by being honest. I had the most pure intentions of using freshly picked strawberries in this recipe, but snacking on ‘just a couple’ proved to be a slippery slope and before long the entire bag was gone [insert quilt-stricken emoji]. Fortunately, the show goes on with fruit from the supermarket.
It’s impossible to drive through the Skagit Valley [about 60 miles north of Seattle] without noticing the many roadside produce stands, seafood shacks and plethora of u-pick berry farms. Going to such a farm has been on my Whidbey Island to-do list, and putting together this fruit salad for the holiday weekend was the perfect motivation to get picking.
This recipe is great for eating with brunch, having as a snack or bringing to a potluck [like a Fourth of July bbq]. 😉
- strawberries [sliced]
- kiwi [peeled and diced]
- fresh mint
- fresh-squeezed lime juice
- rinse and prep fruit
- combine first five ingredients in a bowl/serving dish
- finely chop the mint, add to fruit
- juice the lime on top of the fruit
- drizzle with honey
- stir gently until evenly mixed
I haven’t included specific measurements because they vary depending on how small or large of a batch you are making, but I will share with you the ratios I used in this one [made in a 3 quart bowl]:
- 1 lb strawberries
- 1.5 c blueberries
- 6 oz blackberries
- 3 kiwis
- 2 sprigs of mint
- 1 medium lime
- 1 T honey
note: typically I would also add raspberries but they were omitted this time due to lack of good selection at the store–and raspberry ‘u-pick season’ wasn’t open on the island this week
I hope you find time to make and enjoy this dish over the summer, and if you have the opportunity to get out and gather fresh produce don’t pass it up!
Have a safe and fun-filled weekend, happy Fourth!