For years, I went to Baltimore’s Cross Street market just for fruit salad from a particular stall that has been there…oh…I dunno…since God said “let there be light” and there was light…and that guy with a bowl of fruit salad.
Nowadays I am on a budget. I am also living a bit differently. So it was a happy occassion that I found that I had enough fresh fruit in my refrigerator to make my own fruit salad!
Now for all the carbophobes out there…fruit salad is NOT evil! No, really! Fruit contains water, fiber, vitamins and when it’s hot outside and the fruit is cold in the summer time…YOWSA!
So here is an awesomely awesome fruit salad I made the other day. It made a ton of salad which I have now taken to using as layers between protein infused Greek yogurt in a parfait (more on that later). It sort of puts me in the mind of Sangria…except I remember what happens after I eat it.
Boozy Fruit Salad
2 large apples (I like Pink Lady) cored and diced, skin on
2 cups strawberries, hulls removed and sliced
2 cups green grapes, halved
1 large pinapple, cubed
1 honeydew melon, cubed
1 cantaloupe, cubed
Yield of one small watermelon, cubed
2 tbsp Splenda
1 tbsp lemon juice
A few tablespoons (start with 2 and go from there to taste) sugar-free DaVinci Butter Rum syrup
Mix all fruit together well in a large bowl. Toss in Splenda and lemon juice and mix again. Finally, add the syrup and stir again. Cover bowl well and refrigerate for a few hours (let’s say three…although I do this the day before). Whenever you go into the fridge during those hours, just give it a shake.