Are you a produce keeper or user? I always intend on being a produce user, that person who uses up produce at the peak of freshness, enjoying the peaches I just bought while they are still firm, not slowly wilting away, but sometimes I relegate the fruit I buy to the bottom drawer in my fridge and forget about it. For a while, like a long while. By this time it’s too late to salvage into a smoothie or hide the bruised apples in a cake. Until, I started making a weekly fruit salad! I’ve recently gotten a bit more into meal prep on Sunday evenings. Although I don’t have an exceptionally busy life or a family to feed, it keeps me from ordering pizza and watching Housewives reruns all night (ok I still do that second part!). This recipe is a bit more specific, but my general rule of thumb is to take every last bit of fruit I have out of the fridge before it goes to fruit heaven, chop it up, toss with a sweet dressing and eat it throughout the week. By the end of the week, if I have any fruit salad left I will usually throw it together into a smoothie, using up each and every bit of sweet, fresh fruit. Obviously, what I use will vary by season, but adjust this to what you have around the house or withering away in the fridge. Switch out the lemon juice for lime juice and zest, leave out the booze, whatever suits you!
- 4 cups assorted fruit (I used blueberries, peaches, green grapes, and strawberries, chopped)
- 2 tablespoons mint leaves (chopped)
- 1/3 cup hard cider
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- In a large bowl, combine all of the chopped fruit, mixing thoroughly.
- In a small jar, whisk together the hard cider, agave nectar, and vanilla extract. Pour the dressing over the mixed fruit, tossing to combine. Scatter chopped mint leaves over the top. Store in the refrigerator for up to a week.