Phew. I feel like I haven’t paused to take a breath in weeks. The Calgary Stampede is over, and I actually couldn’t be happier. It’s always so much fun, but my poor body cannot take any more pancake breakfasts, beer gardens or barbecue beef-on-a-bun. Once a year for that carnival gong show is plenty for me!
It doesn’t help that work has been ka-razy busy as well. I feel like I need a good mini break before I can face the rest of the summer; good thing the hubby and I are heading into the mountains to go camping this weekend. I could definitely use a little R&R, plus I absolutely love camping food (i.e. anything that you can roast over a fire pit), so this will be a perfect time to recharge my batteries. That being said, it’s only Tuesday and I have to make it through this week first… Wish me luck.
I concocted this recipe whilst standing in front of my fridge and trying to determine which of its contents would be best to help me detox from 10 days of Stampede meat and carbs. It was either fresh fruit or a green salad, and my bagged lettuce was looking at bit questionable so I opted for the fruit. Nectarines, blueberries, pineapple, a quarter of a watermelon, and a lonely mango. Perfect. Throw in a quick dressing made from fresh lime juice and some mint from the garden, add some chopped crystallized ginger and a drizzle of honey and you’re all set.
You can really use any fruit you like here. I literally used every piece of leftover fruit in my fridge, and the combination was lovely, but don’t feel limited to what I’ve included. Any kind of berry would be fabulous, as would other stone fruits like peaches or plums. Grapes are always a safe bet. I don’t love apples in my fruit salad unless I’m serving it right away – no matter how much citrus I squeeze onto those apple slices, they always turn brown before I serve them – but apples would certainly taste good here.
I like to serve this right away because then each fruit keeps its texture and flavor, and the ginger retains a bit of its sharp bite. However, you can let it sit in the refrigerator for up to 1 day, but the flavors will start to meld together and the dressing mellows out a bit, taking on a more typical “fruit salad-y” flavor. If you’re not a big ginger lover, you may want to let it sit for a little while (or leave it out altogether if you must), but I snack on crystallized ginger like candy and tend to add it to recipes with reckless abandon.
This salad is light, refreshing, and a perfect way to cool down on a hot summer night. I can also confirm that it makes a nice breakfast the morning after an evening (or a week…) of overindulging.
- 4 cups chopped fruit (I used nectarines, pineapple, blueberries, watermelon and mango)
- 2 tablespoons fresh lime juice (about 1 lime's worth)
- 1 teaspoon honey
- 1 tablespoon chopped fresh mint, plus additional for serving
- 1 tablespoon chopped crystallized ginger (optional but awesome)
- In a small bowl, whisk together lime juice, honey and mint until combined.
- Arrange fruit on a serving dish, or toss together in a bowl. Drizzle lime mixture evenly overtop. Sprinkle with additional mint and chopped ginger (if using). Serve immediately, or keep covered in the refrigerator for up to 1 day.