If salad is one of my favorite foods, then fruit salad is a favorite of the favorites. Here’s my favorite way to make this favorite-favorite:
In the cookbook Vegetarian Nights: Fresh from Hawaii, Bonnie Mandoe recommends making your fruit salad with very small cubes of fruit, so that each spoonful contains several different pops of juicy, bright flavor. Ever since reading this over 10 years ago I have used this technique in my fruit salads so often, and I’m always glad I do. It’s pure party joy in each bite.
Tonight I whipped up some of this fruit salad for breakfast tomorrow. My plan is to pour it over my morning oatmeal–though it would be wonderful poured over a bowl of other cereals, a bowl of yogurt, even atop a piece of toast.
Can I just tell you how happily I’m looking forward to the morning?