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!
Kickin' it in the Kitchen 