Fruit Salad = Summer Rainbow Giddiness In Your Mouth

Traditionally My family served this with dinner as a side salad, but I legitimately think of it as a dessert. Don’t get me wrong, it’s not as heavy as a Reese’s Cheesecake, but it is sweet, creamy and cool; the perfect way to top off a summer barbecue.

What’s better is that the ingredient list is super simple:

• Strawberries
• Mandarin Oranges
• Fruit Cocktail
• Apples
• Bananas
• Fresh Whipped Cream

You can dress up the salad with an additional crunch by adding walnuts or pecans or you can trade out the whipped cream for some lemon yogurt. You really can’t mess up this dish by adding or substituting. Just make it to fit your personal taste.

The only downside to this dish is that it doesn’t keep in the fridge for leftovers very well. The juices from the fruit gather at the bottom and the cream starts to separate after about 48 hours. It does stay good for some “day after” leftovers, just make sure to drain all of the juices off the bottom of the bowl before serving again.

This is not a freezer friendly dish since it’s freshness is what makes the fruit salad soooo satisfying. If you do want to prepare it ahead of time, you can cut up and drain all of the fruit the night before serving (no sooner) and toss it in some lemon juice, cover it, and put it in the fridge until you make the whipped cream the following day. However, I highly recommend making this salad and serving it immediately since you want the fruit to be as fresh as possible.