Salads/ simple desserts/ Vegan/ Vegetarian

Bonita’s Simple, Fresh Fruit Salad

Salad season is upon us in a big way and if you’re like me I love-making the most out of it. A salad is not limited to just lettuce and tomato, fruits can be a spectacular salad hence making it a fruit salad.

Fruit

Colorful and delicious fruit salad.

What elevates this fruit salad is the wonderful dressing that accompanies it so well.

For the dressing I use one lime squeezed, half of a naval orange, agave nectar, cardamom. Simple and quite luscious.

This salad is ideal for any sort of gathering. Think a wedding, brunch gathering, a tea party, or in a big bowl at home on a Saturday morning. Tasty all by itself, but even more delightful as a topping on a nice slice of cake!

However you choose to enjoy this fruit salad trust me you’ll be making this for the entire summer!

I cannot stress enough how buying local produce is so much better, and 100% more delectable. I can I tell you that blueberries and nectarines are out of sight! Right now. So, do yourself a solid and visit your local grocery are farm stand and load up on these spring/summer fruits.

When you buy fruit in their season these are the times they are sweetest. Buy them in bulk and freeze them to use in any season they will be just as fresh as the day you purchased them.

OK, now that you’re drooling make your list, and make this fruit salad. And tell me all about it on Instagram and be sure to tag #bonitaapplecrumb so that I can shot you out for making and taking such a lovely fruit salad. Be sure to follow us on all social media sites, and feel free to drop a comment below. Your feedback is appreciated.

Fruit

    Serve this any time.

Enjoy!

Bonita's Fresh Fruit Salad

Print Recipe
Serves: 6 Cooking Time: 20 minutes

Ingredients

  • 2 bananas sliced
  • 2 nectarines sliced
  • 1 cup of blueberries
  • 1 cup of strawberries sliced
  • 1 cup of black berries
  • 4 kiwis peeled and sliced
  • 5 sprigs of mint minced to release flavor
  • 1 teaspoon of Cardamom
  • 1 tablespoon of Agave nectar
  • 1 lime squeezed
  • 1 halve of an naval orange squeezed

Instructions

1

MAKE THE DRESSING

2

Squeeze lime and orange juice into a small bowl. Add cardomom, agave nectar and minced mint.

3

Combine all ingredients with a whisk and set aside.

4

Add all pre-cut fruits to a large bowl

5

Add dressing and gently toss the fruit salad to combine.

6

Serve and enjoy!

Notes

For extra delicious flavor top fruit salad with fresh whipped cream.

Instagram

  • Clean-comfy good eating. You eat with your eyes first, and then come the taste buds. . .
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  • This pork didn’t make a bit of sense ya hear me?! Or as we say it in the N.O, ya heard me?! .
🙌🏽 I seasoned it with salt pepper and a wonderful Aleppo Pepper spice blend from @victoria_gourmet. seared it and made a white wine reduction sauce. .
👩🏽‍🍳 Let it roast low and slow for about 2-1/2 hours and used the reduction juices to make a peach- white wine glaze. Good God y’all! I’m looking forward to recreating the left overs of this. .
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  • Break-fast, simple and all together good! How do you like your eggs? Sunny side up? Or scrambled? Happy Saturday 🍳 .
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  • Throwing it back like yesterday 💃🏽 with this fresh & fruitful salad. Find this recipe and more on the blog. An oldie but goody-goody. .
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🦐
Leftover’s can surely be a fancy new meal am I right??!
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What’s some of your favorite ways to use leftovers? The possibilities can be endless! .
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  • Who knew it was #nationalshrimpday ? In honor of this auspicious day I cooked my absolute favorite New Orleans dish, barbecue shrimp 🦐 .
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Not to be confused with actual grilling, and slathering Sweet Baby Ray’s all over them. .
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It’s a rich buttery sauce with a creole blend of spices, herbs, some Worcestershire and according to your preference white wine, or a dark ale. .
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I love to have lots of hot French bread 🥖 to soak up all the buttery goodness of the sauce. It’s irresistible 🤤 To do these right you must get gulf shrimp, preferably with the heads still intact. The heads lock in all the great flavor from the shrimp and sauce😉 .
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  • On the blog now, is this bangin! Roasted Chipotle-Cilantro Chicken. 🐔
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It’s nothing short of amazing 😉 It’s so good my son and I ate the skin off of it while it was still hot! (true story). 🔥
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But y’all, this is some serious flavor packed chicken and there’s always “the best part about it” scenario, and that’s leftovers! 🥪
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Preferably chicken sandwiches on brioche buns with kimchi aioli (also true story). 🤤
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I’m jumping ahead of myself, well actually that was dinner, but you catch my drift! Make this chicken, enjoy it with delicious sides, and the next day make sandwiches, got it? Great! Click the link in my bio for this deliciously- insane recipe. . . @victoria_gourmet 
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  • These little hands couldn’t get enough of these little peppers 🌶. And I was quite impressed my littlest one enjoyed them so much! Shisito Peppers are not easy to come by, so when your local grocery so happens to have them, you grab at least two bags! Thanks @melissasproduce! .
These are subtlety spicy and sooo good! charred slightly in a hot pot of sesame oil. And finished off with fresh minced garlic, salt and toragashi for more spice. My 5 year old loved them and so will you. Give them a try. .
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  • Who grilling today? Uncle wanna know😂
Happy Saturday veggie eaters and rib lovers🥦🥗🍖 .
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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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