Beverly writes: I get really, really tired of tossing out the last few grapes, that stray strawberry and the half of an apple that my daughter didn't eat. My frustration turned into fruit salad. Instead of wasting the last bits of fruit, I stir them into a delicious salad.
"Fruit Salad With Strawberry Yogurt Dressing" is more of a method than a recipe. The trick is that you want to end up with the exact amount of fruit everyone will eat so that you don't end up wasting fruit salad (in spite of your original best intentions). It may take a few trials to determine the exact amount for your needs but start by figuring a serving is about three-quarters of a cup of sliced fruit. The exact amounts of the different fruits don't matter, and neither does the exact combination. Use whatever is in season or whatever you happen to find on hand. (If you have only one strawberry left, throw it in!)
We do suggest using at least one type of canned fruit if your salad will include fresh apples or pears. The juice from the canned fruit will slow down oxidation in the apples or pears (keeping them from turning dark). Almost any kind of canned fruit will work with the exception of peaches. If you aren't using fresh apples or pears, canned fruit isn't essential.
So, take a look in the fridge and grab all of the fruit that doesn't stand a chance to get eaten on its own. The grand finale that makes the salad special is yogurt dressing. Use any fruit-flavored yogurt that you happen to like, and you can vary the flavors to keep things interesting. This dressing adds such a festive touch to fruit salad that we often serve it to guests. With today's fruit salad, the whole is definitely more appealing than its parts.
FRUIT SALAD WITH STRAWBERRY YOGURT DRESSING
Start to finish: 15 minutes
1/2 cup low-fat strawberry yogurt (or other flavor)
1 teaspoon grated orange zest, optional
2 tablespoons orange juice, fresh or prepared
1 small can of fruit with juice (about 6 to 8 ounces), such as pineapple chunks, mandarin oranges or sliced pears
1 medium red or green apple (for about 3/4 cup chunks)
1 medium banana (for about 3/4 cup slices)
1/2 cup seedless grapes
1. Pour the yogurt into a small mixing bowl. Add the grated zest, if using, and the orange juice. Stir until well combined. Set aside (or refrigerate until ready to serve, up to 24 hours).
2. Pour the canned fruit with its juice into a serving bowl. Core the apple but do not peel it. Cut the apple into bite-size pieces, and add the pieces to the bowl. Stir to coat the apples with juice.
3. Slice the banana, and add it to the bowl. Add the grapes, cutting them in half, if desired. Stir the fruit gently and spoon it into small serving bowls. Pass the Strawberry Yogurt Dressing at the table and spoon a little on top of each bowl. Makes 4 to 6 servings.
Approximate Values Per Serving: 100 calories (5 percent from fat), .5 g fat (trace amount saturated), 2 mg cholesterol, 1 g protein, 24 g carbohydrates, 2 g dietary fiber, 12 mg sodium
Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com. © United Feature Syndicate Inc.