Fruit Salad: Yummy! Yummy!

fruit salad

Here you see the remnants of my strawberries that taste great but are already turning soft (will have to talk with my farmers market vendor next week… just got these on Saturday!), my oranges that Rhea says have “too much white stuff around them” and some on-the-verge-of-banana-bread bananas.

And what does a economizing mama do with all the above ingredients?  Cut off the “white stuff,” sift through the berries and toss a few pieces of each banana–and then make a fruit salad, of course.

Served in the fanciest breakfast establishments, one would think that fruit salad is a tad high brow.  But I have my suspicions that people more along the lines of my frugal Grandma Millie came up with this concoction.

“What shall we do with all this fruit that has bad spots here and is starting to turn, ma’am?”

“Cut out the good pieces and put it in a pretty glass bowl.  And we shall call it: fruit salad!”

Many vendors at farmers markets have special buckets for people (yes–people like me) who are willing to cut out a spot here and overlook a mark there; and pay 1/3 the price of the pretty produce.  For example, I often purchase organic apples for $1.25 lb just because they aren’t picture perfect.  Then I chop’em up, throw out the few brown parts, and make apple sauce.

Beautiful, delicious, healthy, economical–these are some of my favorite things!

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Easy-Tasty-Fancy Looking!

fruit pizza

OK.  So in the title I took out “healthy” and replaced with “Fancy Looking.”  Just work with me here.

Fruit Pizza is what we call this in my family.  You may or may not be able to tell that I was going for a “sun” theme with the fruit display.  I made this for Easter so it seemed appropriate.

Every time I make fruit pizza everybody gobbles it up and all the mommies ask for the recipe.  It looks beautiful and is so absurdly easy to make everyone should have this recipe in their back pocket.

Fruit Pizza

Ingredients: (I’m embarrassed to say…) Pilsbury Sugar cookie Dough, 16 oz. cream cheese, 1/3 cup sugar (or powdered sugar), tsp. vanilla, diced fresh fruit.

Directions: Set cream cheese out for about an hour to soften.  Spread the cookie dough (this is 1 1/2 tubes) out on a cookie sheet.  Bake at 350 for approximately 17-20 minutes or until done.  Set out to cool.   Mix softened cream cheese with sugar and vanilla.  Spread on completely cooled sugar cookie crust.  Top with fruit.

Tips: I’ve made this with homemade sugar cookie dough and although it is certainly a less processed food choice, you really cannot taste the difference (short cuts are all the rage.)  Fruit can be arranged in a stunning display of some sort (not featured above, unfortunately) or just scattered.  The pineapple and orange chunks that I used were drained before placement.  Good fruits for this include strawberries, blueberries, grapes, sliced stone fruits… don’t use bananas though as they will brown and throw off the whole “impressive” statement you’re going for.  (I seem to be using an excessive amount of quotation marks today….  Don’t you think?)

I seriously dare you to take this to a potluck situation and not impress the masses.  Yes.  Maybe even double-dare.