Fruit salad. It’s not exactly an appealing name. What could be a fresh, zesty summertime treat is so often mushy, overly sweet, and flat out underwhelming. This week as I prepped a bowl of sliced fruit for breakfast – blueberries, strawberries, and pineapple – I wondered about more adventurous possibilities.
Luckily, I came across some brilliant fruit salad tips.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1pEDrzZ
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