Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.
I almost titled this “Not Your Mama’s Fruit Salad” because I remember well the mashed banana clumps of church potlucks in the 90’s, with a splash of fruit cocktail from a can. Or was that just my mom? 😉
While potlucks do not seem to be a thing in the city, we always seem to be having dinner with friends in their homes or inviting people over here to share a meal and sometimes I just need a quick and easy side dish to throw together. Fresh fruit is a wonderful option in the spring and summer. In the past, I’ve stuck with one type so that the bowl doesn’t become a glob of mushed fruit like my memories of the fruit cocktail cans, but lately I’ve wanted to find some flavors that will take the bowl up a notch. I used Ree Drummond’s fruit salad recipe
as inspiration but kept this all natural with no added sugar.
Lest you think we are above indulging over here, the kids and I whipped up some fresh cream with maple syrup to dollop on top and it was the perfect dessert after an evening swim. Simply pour about one cup of heavy whipping cream into a cold bowl and mix/whip till fluffy. Add in a tablespoon or two of maple syrup and you are good to go!
//MINTY FRUIT SALAD
- Juice Of 1 Orange
- Zest Of 1 Orange
- A couple drops of YoungLiving Lemon Essential Oil
- 4 pints Strawberries, Hulled And Halved
- 2 pints Blueberries
- 2 cups Red Grapes, Halved
- 2 cups Green Grapes, Halved
- 3 Nectarines, Peeled, Pitted and Sliced
- Fresh Mint Leaves
- 1-2 cups Heavy Whipping Cream
- 2 tablespoons Maple Syrup
Prepare all of the fresh fruit right before serving and mix gently with the orange juice, zest, and essential oil in a large bowl. Sprinkle fresh mint leaves on top of dish (pictured is my 4-year-old’s idea of liberal mint sprinkling). To prepare the whipped cream, mix cream in a chilled bowl on high until fluffy. Add in the maple syrup and serve immediately over the fresh fruit. ENJOY!
** Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decisions for yourself and your own family.
“We are starting our journey with Essential Oils and have done our own research on the purity of oils. I am confident in using oils in our recipes because we only use Young Living. They are beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well. I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. “