Summer Fruit Salad / #OurFamilyTable

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I love summer, but I can easily get overheated when the high temperatures hit! Once this happens, the last thing I want to do is prepare a meal, and I lose my enthusiasm for grilling.

When the hottest part of summer comes around, salads are on the menu quite a bit. I often grill chicken or steak for salads early in the morning to avoid the afternoon heat, and use it later in the day, for lunch or dinner.

But today I decided on a Summer Fruit Salad! I included a few things you won't find in the traditional fruit salad, but I know you will love them.

All the ingredients I used are easy to find, easy to work with, and they taste delicious!

Summer Fruit Salad

(printable recipe at end of page)

1/2 cup Heavy Duty Whipping Cream

1 tablespoon Granulated Sugar

1/2 teaspoons Vanilla Flavoring

Blueberries

Cantaloupe

Mango

Apple

Orange

Bananas

Strawberries

Peach

Light Vanilla Yoplait Yogurt

Sweet Hawaiian Mini Flour Tortillas

Choose any fruit you want to use. More colorful fruit will make the plate prettier and more appetizing.

Pour the heavy whipping cream into a medium sized bowl. Add the sugar and vanilla.

 

Mix together on medium until the cream thickens and becomes whipped cream.

Wash all of the fruit before cutting it. When cutting the fruit, the important thing to remember is to make it easy to eat. One way to do that is to cut it in small bite sized pieces. You can see that the strawberries and the blueberries were not cut, but you could cut the stems off the strawberries if you wanted to.

One of the small bowls contains the whipped cream and the other one has light vanilla yogurt in it. I also included a few mini tortillas, which are the perfect addition to this plate! They can be filled with your favorite fruit and topped with a bit of whipped cream or fill them with a little bit of each fruit and add a spoonful of yogurt for a fun and tasty treat! They are a favorite for kids!

There you have it! Simple, tasty and good for you! 

Thank you for joining me today! Here is a list of more "Beat the Heat" recipes to enjoy! Don't they sound amazing?!!

Beat the Heat Recipes

• Best Tomato Sandwich from Palatable Pastime
• Calypso Carribean Cobb Salad from A Kitchen Hoor's Adventures
• Hezzi-D Club Sandwich from Hezzi-D's Books and Cooks
• Keto Caprese Wrap from Magical Ingredients
• Mediterranean Chopped Salad in Pitas from Jen Around the World
• Shrimp Ceviche with Pickled Onion from Cheese Curd In Paradise
• Strawberry, Rhubarb, & Pear Salad from The Spiffy Cookie
• Summer Fruit Salad from The Freshman Cook
• Watermelon Salad with Feta and Mint from Books n' Cooks
• White Gazpacho from That Recipe

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Here is your printable recipe!:

Salad w/ Homemade Chunky Mango Citrus Dressing

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It's seems like I am saying this a lot lately, but again I could not post yesterday, due to some sort of technical problem with my computer. Actually, not just some sort of problem, my entire computer has passed on to a better place. Computer heaven, maybe? I don't know, but I am now posting this blog on a new computer! So, I hope that you will forgive me one last time? Or, should I say, one more time? Ouch, I hope this is the last time.
Anyway, let's talk greens. As in salad greens. We are making a Green Salad with Homemade Chunky Mango Citrus Dressing.

Green Salad

Green Lettuce (your favorite)
Endive Lettuce
1 Roma Tomato
Red Onion
Corn Niblets
Avocado
Nacho Chips

Homemade Chunky Mango Citrus Dressing 
2 large Mangos, peeled and diced
1/4 oz Fresh Mint Leaves, chopped
4 tablespoons Green Onions. cut thinly
12 oz Sweet Chili Sauce (Mae Ploy)
1/2 cup Orange Juice or Orange, Strawberry, Banana Juice

Peel mangoes.

Cut the mango from the bone that runs through the 

center of it by slicing down the side of the mango

around the bone. Then, slice each piece of mango.

Now, cut through the slices sideways. 

Pull the leaves off of the mint. Put all the leaves in a 

small, tight bundle, and chop into small pieces.

Put the mango and mint in your bowl.

Chop your green onion and put it in the bowl.

Add the sweet chili sauce and the juice to your bowl.

Pour the ingredients in a blender, and pulse until 

Mango pieces are loosely pureed.

Pour your dressing back into your bowl, cover, and place

in the refrigerator overnight.

 Put your salad together, as you like. 

Serve dressing on the side when served.

Thanks for joining me today, and thank you for your

patience as I dealt with my computer problems.

Tomorrow we will be cooking our entree~

Adobo Marinated Pork Tacos w/ Pineapple Salsa!

Please join me!