Posted on | November 16, 2015 | No Comments
Recently, I needed to come up with a dessert that avoided gluten as well as the gluten substitutions. In other words, if it involved dough, batter or other bready type stuff, it wasn’t going to fly. A couple years after going gluten free, I began getting headaches just by baking with wheat for others the. The inhalation of the flour dust would give me an instant sharp, stabbing headache. So, while our family is accustomed to gluten free subs, most people aren’t.
But I wanted dessert, too.
Fruit salad is always a welcome & healthier treat than most desserts. The ingredients I used are readily available & are enjoyed by most people. That said, feel free to add in other fruits (kiwi is amazing) or substitute some for other fruits. I make fruit salad quite often, but I never thought to share it with you until this last time. With the holidays coming, we need all the super size recipes we can get, right?? Why not go healthy AND delicious?
Creamy Fruit Salad (for a crowd)
6 ripe bananas
4 apples of choice (we like Fuji or Gala)
4 oranges (or 8 clementines)
2 pounds grapes of choice
16 oz sour cream, whole fat & organic if possible
2-4 Tbs honey, raw & local is always best (you can also sub in maple syrup. It’s amazing!)
Get out your largest bowl or pan. As you cut up each fruit below, you can add these straight to the bowl.
Bananas – Peel & slice. If you have littles eating this, I recommend slicing longways, THEN slicing. You’ll end up with half coins this way.
Apples – Peeling is optional, but we like the added crunch of the peels. Slice & core your apples. Slice as with the orange segments. Dip in a mix of lemon juice, citric acid or apple cider vinegar & water to keep from browning.
Oranges – Peel & segment. Slice each segment into 3-4 bite sized pieces.
Grapes – Pluck grapes from stems & cut in half.
To the bowl add sour cream & honey or maple syrup. Stir gently, folding the sour cream & sweetener into the fruit until all fruit is coated & everything is mixed nicely.
While this fruit salad is best served fresh, it will keep for a short time refrigerated & still look beautiful. We often eat it the next day, but it’s soggy. However, we’re not worried if it looks good. To prep ahead of time, you can cut up everything into separate covered bowl in the refrigerator EXCEPT the bananas. They still need to be done right before or shortly before serving. Don’t forget, apples will need to be plunged in an acidic medium/water mix as mentioned above.
“Michaela– homeschooling Mom to 3 boys, wife to one wonderful Hubba, kitty-momma, likes gardening/sewing/baking/cooking/a multitude of other things.
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