I completely forgot that last Wednesday marked the 1 year anniversary of this blog. Of course the name and address has changed, but my food blog baby is now one year old… and I forgot. Opps.
I like to think that I was so busy trying new recipes and creations for your reading pleasure, but honestly, I just forgot.
So happy 1 year birthday to A Cup of Flour! (yaaaay)
In other news, this time change is killing me.
In my defense, this is the first time I’ve gone on daylight savings time in 4 years (did I write about this yesterday? I forget…).
This morning was particularly painful, as Hisa and I got up to go lap swimming. It was still fully night by the time we arrived at the pool, and the sun slowly started coming up as we swam.
I admit, I’m quite proud of myself for going and swimming as much as I usually do despite the time change (and the fact that I slept horribly last night). I just hope I can adjust to the new time better before the next time we go lap swimming.
I’ve never been a big fruit salad person.
But then, most of my fruit salad experiences have been limited to those cans of mixed fruit cocktail.
I have to say, I’m not a fan of it.
Fruit salad can be a delicious accompaniment to a meal or a healthy dessert, however. It’s also great for breakfast by itself or with plain yogurt and granola added to it!
Besides a wide variety of fresh fruits, dried fruit, nuts, seeds, and shredded coconut all make great additions to fruit salad. For dessert, try adding a dollop of freshly whipped cream, creme fraiche, clotted cream, or yogurt cheese (like I did above).
Substitute whatever fruits, nuts, seeds, extras you want for this. It’s pretty hard to screw it up, so feel free to experiment a little.
(serves 7 – 9)
- 2 bananas, sliced
- 1 can chunk pineapple (in 100% juice) or fresh pineapple
- 1 can mandarin oranges (in 100% juice), drained
- 2 apples, cut into chunks
- 1/2 c. raisins
- 1/2 c. almond slivers
- 1/2 c. raw pumpkin seeds
- 1/2 c. unsweetened shredded coconut
- Add the banana, mandarin oranges, apple, and raisins to a large bowl.
- Drain the pineapple, reserving about 1/2 c. of the juice. Add the pineapple to the bowl.
- Toast the almond slivers, pumpkin seeds, and coconut. Let cool, and add to the bowl along with the raisins.
- Add the reserved pineapple juice (optional), and mix everything well.
- Serve immediately or refrigerate until needed.
- Serve by itself or with whipped cream, yogurt, yogurt cheese, clotted cream, creme fraiche, etc.