There are signs of spring all around – the blooming forsythia, flowering daffodils, blossoming tulips. Everywhere you look, at least here in Connecticut, trees are coming alive again and animals are emerging from long winter rests. Just this morning, we spied a skunk (beautiful, however smelly) across the fence. Rabbits, foxesUnfortunately, it also means that the blasted groundhogs are back. Can’t have it all right?
When winter melts away, leaving the pleasant warmth of spring, one of the most refreshing things is fresh, cold fruit salad. It’s a simple thing, no doubt. But it’s also one of those glorious gastronomic experiences that is best eaten with the freshest fruit. Why? With fresh fruit, there is a snap, then a burst of sensual, sweet flavor. You just cannot get that from flash frozen fruit or canned varieties.
I’ve been playing with a recipe for a simple fruit salad that would take well to the refrigeration. I didn’t want to go too far outside the box or reinvent the wheel unnecessarily. What I came up with was an evenly sweet, enticing salad that goes well for breakfast, lunch or dinner. The addition of the juices helps to marry the flavors together. And the romano cheese shavings adds a slight sharp dimension to the salad.
2 cups fresh pineapple, cut into chunks
2 cups fresh strawberries, quartered
1 cup fresh seedless watermelon, cut into small pieces
1/2 cup fresh orange juice
1/2 tbsp fresh lime juice
Fresh Romano chunk
Combine the pineapple, strawberries and watermelon in a bowl.
In a separate bowl, combine the orange juice and lime. Pour over the fruit.
Cover and refrigerate for at least two hours.
Spoon into serving dishes. Top with Romano shavings and serve immediately.