This fruit salad delicious on it's own, and can be dressed up for dessert with some sweetened whipped cream or homemade ice cream. It also makes a great dish for potlucks and community dinners.
Fresh Fruit Salad
- 2-3 medium lemons, to make 1/4 cup fresh lemon juice
- 1/4 cup raw mild-flavored honey
- 2 Tb plain milk kefir, preferably made from raw milk (you could substitute whole plain milk yogurt)
- pinch of finely ground celtic sea salt
- 6 cups chopped fresh fruit of your choice
- Our favorite fruit combination includes:
- 2 ripe bananas, sliced
- 2-3 sweet apples, cored and diced
- a couple handfuls of frozen blueberries*
- 1 cup frozen strawberries*, sliced
- sweet-tart fruit such as 2 kiwis or an orange
- Juice the lemons to make 1/4 cup of fresh lemon juice. I find that a reamer works wonderfully to get lots of juice out of each lemon.
- Combine the lemon juice, raw honey, milk kefir, and pinch of salt in a small bowl. Use a fork to stir a bit, but don't worry that the honey will still be chunky right now. The honey will have time to dissolve more fully while you prepare the fruit.
- Chop and dice all of the fruit. Combine it in a large glass bowl**.
- Stir up the lemon juice/honey mixture until the honey is fully incorporated.
- Pour the lemon/honey mixture over the fruit.
- Cover the bowl and let it chill in the refrigerator for at least 20 minutes. Overnight is fine too, although some of the fruit will soften a bit.
- Since the fruit will have released it's juice, give this a quick stir immediately before serving. This is delicious by itself or fancied-up with sweetened whipped cream (recipe follows) or vanilla ice cream.
**Because this fruit salad contains acidic lemon juice, I make sure to store it in a glass bowl. The lemon juice could probably leach plastic from a plastic bowl.
Sweetened Whipped Cream
- 2 cups raw cream
- pinch of fine ground celtic sea salt
- 1/2 tsp organic vanilla extract
- 2-4 Tb raw mild-flavored honey, to taste***
- Beat the cream and salt together until the mixture starts to get thick and fluffy. I like to use my Kitchen-Aid stand mixer with the wire whip attachment, but you could also use a hand mixer.
- Add the vanilla extract, and drizzle in the honey while the mixer is running. Alternatively, you could drizzle in the honey a little at a time and mix between each honey addition.
- If you're using a stand mixer, use a silicone spatula to scrape down the sides of the bowl a few times to make sure you don't have any clumps of honey at the bottom. I like to beat it until it gets a bit stiff since it will tend to soften up a bit in the fridge over the next few days.
- Store the whipped cream in the fridge in an airtight bowl.