fruit salad

In between the rich dinners, heavy lunches, and decadent snacks, sometimes you just need a break. Something healthy, nutritious, and clean to have in your fridge, so when your wandering fork lands somewhere, it can find itself something other than meat and cheese to stick itself into! This fruit salad is bright, refreshing, filling, and EASY…and keeps in the fridge for up to a week! Switch up the fruit to meet your palate’s desires—let your fruit flag fly!



1 granny smith apple, cored and cut in 1/2 inch cubes

1 pint of strawberries, cored and quartered

1 cup of blackberries, halved

1 orange, supremed (keep the “guts” of the orange for the juice)



Combine apple, strawberries, and blackberries together in a large bowl.

Supreme the orange. Supreme is just a fancy word for segmenting the orange. First, use your knife to peel all the skin off the orange, so you can only see the flesh. You will see that there are little segments separated by thin membranes all around the orange. Then, using a paring knife, cut into the flesh in between the membrane, angling your knife at a 45° angle. Cut towards the middle of the segment on both sides, then remove the segment from the orange into the fruit bowl. Next, cut on the other side of the membrane to move it out of the way, so you can get to the next segment. Continue these steps until all the segments have been removed from the orange. You should only have the membranes and “guts” of the orange left. 

Squeeze what’s left of the orange into the bowl. This acts as the liquid component to the fruit salad. You probably won’t get more than a 1/4 cup of juice from the orange, but this will add just enough lubrication to keep the fruit from drying out and give a slight perfume of citrus that just brightens up the whole salad.  

Eat right away or store in the fridge for later!

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