Guest Post: Fresh Fruit Salad

My week of guest bloggers continues with none other than Shelby from The Life and Loves of Grumpy's HoneyBunch! I must say I was happy to help Shelby out recently while she cruised the Carribbean! She was sweet enough to jump in when I sent out the request for help, too! Continue reading for a fabulous Fruit Salad:

Just a short while ago I had the honor of having Patsy guest blog for me while I was away on my cruise. Now, while Patsy is on vacation, I have the honor of guest blogging for her! Thank you, Patsy, for the opportunity to share with your readers and I hope you are having a great time!





It has been so hot this week that neither Grumpy nor I have felt much like eating in the evening. When I called home at the end of the day I was informed that was the case again. I decided to stop at the store and grab some fruit so I could make a fruit salad I had seen in an old Taste of Home magazine (dated August 2007). I threw some pork loin steaks on the grill and put together our salad. Refreshing, sweet and delicious it was the perfect side for our grilled pork! I modified the recipe some from the original since there were no strawberries in the store and because I forgot there were oranges in the ingredient list. The recipe will follow after the photo!



Fruit Saladadapted from Taste of Home

Ingredients

• 1 Tablespoon cornstarch
• 3/4 cup pineapple juice
• 2-3 kiwi fruit
• 1 pint blueberries
• 3 medium bananas, halved widthwise and lengthwise
• fresh raspberries
• shredded coconut

Directions

1. In a small saucepan, combine cornstarch and pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Cool.
2. Cut the end off one kiwi; place cut side down in the enter of a large round platter. Place buleberries evenly around kiwi. Cut remaining kiwi into 1/8 inch slices; place around edge of plate.
3. Place bananas in spoke pattern over blueberries. Arrange raspberries around out edge of salad on top of kiwi slices. Drizzle with pineapple sauce and sprinkle with coconut shreds.

Makes 4-6 servings