This week, Fruit Salads!
(If you would like to be on or off of this weekly cooking thread, please send a private message.)
-JT
Googling out of curiosity I found a soap of this style being sold online, though maybe its manufacturer isn’t the same as of what you had.
http://www.spanishoponline.com/lixone-tutti-frutti-macedonia-glycerin-soaps.html
As the confused hotel owner Basil Fawlty said to his enraged Ugly American guest:
“I’m afraid we’re all out of waldorfs.”
My family loves Waldorf Salad in the summer. I whisk a little cinnamon with the mayo.... It comes together very nicely!
It is a nice twist.
I’ve been reading Free Republic for a few years..I’ve been a monthly supporter for a few years..but this is my first comment! I had to register to do so. I wanted to say I make Waldorf salad often. I’m not a big fan of the mayonnaise dressing so I use lemon yogurt.
My favorite is nothing fancy.
Just grab whatever fruit looks good.
Pineapple, strawberry, blueberries, raspberries, mandarins, kiwis.
Cut them up and mix them with honey Greek yogurt. Yum!
I am not a fruit salad fan, but this thread is so charming & I learn so much that I wouldn’t miss it! Waldorf salad was the first thing we ever made in home ec; )
An old one is a bag of thawed frozen mixed fruit and a box of vanilla pudding (the powder). Stir together.
Does fruit in salad count? This is a really yummy salad, however watercress can be hard to find. I substitute spring mix when necessary.
Citrus Salad with Watercress, Pecans, and Dried Cranberries
Serves 4 to 6
2 red grapefruit
3 seedless oranges
1 teaspoon sugar
Salt and pepper
1 teaspoon unsalted butter
1/2 cup pecans, chopped coarse
3 tablespoons extra-virgin olive oil
1 bunch watercress, torn into bite-sized pieces (4 cups)
1 small shallot, minced
1 teaspoon Dijon mustard
2/3 cup dried cranberries
1. Using sharp knife, cut away peel and pith from grapefruits and oranges. Cut each fruit in half from pole to pole, then slice crosswise into 1/4-inch-thick slices. Transfer fruit to bowl and toss with sugar and ½ teaspoon salt. Set aside for 15 minutes
2. Melt butter in 8-inch skillet over medium heat. Add pecan and ½ teaspoon salt and cook, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer pecans to paper towel-lined plate.
3. Drain fruit in colander, reserving 2 tablespoons juice. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk reserved juice, shallot and mustard in medium bowl. Add watercress, 1/3 cup cranberries, and ¼ cup pecans and toss to coat. Arrange watercress mixture over fruit leaving 1-inch border around edges. Sprinkle with remaining cranberries and pecans. Season with salt and pepper to taste. Serve immediately.
I am a big fan of Suzanne Goin’s food. Have eaten in her LA restaurants several times and love her rustic approach to cooking.
file:///recipes/fruit-savory/Chef%20Suzanne%20Goin%E2%80%99s%20Savory%20Fruit%20Salad%20Recipe.html
We eat a lot of watermelon in the summer. These are really good recipes. Have tried most of them, plan to do them all again this summer.
http://www.foodandwine.com/blogs/2015/07/01/7-best-watermelon-salads
After writing so much about Spanish soap last night, I found myself browsing the Spanish import stores again; Liz, look at this blue-and-white with stags and swallows and rabbits:
https://www.tienda.com/gifts/for_her.html
The closest I’ve come to a fruit salad is cut up strawberries, cherries and carrots. I know part of that doesn’t count ;)
http://www.cooks.com/recipe/ei5iv1qd/grape-salad.html
This is pretty in a crystal bowl at Christmastime. Use red and green grapes and make sure grapes are seedless.