I’ve had a pet peeve for decades now. It is the lame excuse for a fruit cup that is served with brunch by restaurants around the country. Yes, even into the 21st century we are still tortured with a small cup with some underripe melon, a couple grapes, and a sad excuse for a berry or two. I get it. Fruit can be hard to come by, and expensive. Okay. Maybe not so hard to come by, but it can be expensive.
I am heading to a potluck this evening and I am bringing some fruit. But rather than breaking the bank and bringing some prepared (and lovely) offering from a local grocer, I am keeping it very simple. I harken back to my early childhood when winter meant apples and oranges, perhaps an occasional tangerine, and on holidays, the ruby prize of the Midwest; the pomegranate.
Winter Fruit Salad
2 oranges, peeled and cut into chunks
2 large apples or 3-4 smaller ones, cut into chunks
Seeds of a pomegranate
- If you didn’t see that you should cut the fruit, please do so now.
- Find the loveliest bowl that you have, or if you’re me, just put it in anything you can find that isn’t plastic and stir carefully.
- Chill for at least an hour and serve.
Isn’t it pretty? Wouldn’t you be so happy if Fancy Restaurant That Charged you too Much for Waffles would serve you that instead of the hard, flavorless chunk of anemic green melon? ME TOO!!!
For the record, as tempting as it was, I did not buy pre-seeded pomegranate. I did it myself. Here’s how: https://www.youtube.com/watch?v=hY2c44PA0Ms
No fancy kitchen. No overly verbose person letting you know how clever they are because they can open a pomegranate in under five minutes. Just a guy in a field with a little knife. I believe he is the one who truly knows how to get the job done.
Don’t be afraid of winter. The fruit’s still there, and it still tastes great!