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Chopped Fruit Salad

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

This is my idea of an invigorating weekday breakfast, and I make an already easy recipe even more manageable by chopping up the fruit the evening before and leaving it in covered bowls in the fridge. I know that some people might worry about the lessening of vitamin content thereby, but I assure you that unless you grow your own fruit or get up bright and early and buy it from a farmer who’s just picked his, then you might as well not start worrying about how many vitamins you’re losing by doing a little bit of in-advance chopping. Better than not eating at all, to be frank, and I also rather like the swallowing without chewing aspect that a little steeping gives. This is the fruit I tend to use, although the key point here is really what I have in the fridge. The pomegranate juice below is out of a bottle, but if you’re using out-of-season strawberries, use a squeeze of real juice to steep the berries and replace the mixed seeds with a gloriously jeweled topping of pomegranate instead.

Serves2

CostModerate

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

Recipe Coursemain course

Dietary Considerationvegetarian

Mealbreakfast, brunch

Moodstressed

Taste and Texturecreamy, fruity, sweet, tangy

Type of Dishfruit

Ingredients

  • 1 cup finely chopped strawberries
  • 1 teaspoon pomegranate juice
  • ½ cup diced mango
  • ½ teaspoon lime juice
  • ¾ cup blueberries
  • ½ cup vanilla yogurt
  • 2 teaspoons mixed seeds (pumpkin, sunflower, sesame)

Instructions

Mix the chopped strawberries with the pomegranate juice.

Spritz the mango cubes with the lime juice.

Using 2 tumblers or glasses, layer the ingredients starting with the strawberries and then the mango, blueberries, yogurt, and finally the seeds.

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