I love fresh fruit that has been properly chilled in the fridge. Granted it's best with fruits that carry natural juices but even a banana in ice cream or in cereal has its appeal in the presence of a cooler climate.
The company, Edible arrangements is all about chilled fruits and fruits cut cute and different shapes.
Works with the cuties (mandarin oranges), watermelon, apples and pears oh my.
Not everyone has cookie cutters, shapes and designs and I'm all about keeping it simple.
As I say in my practice here is Your Kiss for today:
This week we are having watermelon.....
First, selecting a sweet Watermelon. There is actually a trick to it.
1. Make sure the watermelon has yellow spots on the outer skin.
2. Check to see if the base or the end where it was separated from the patch is browned.
3. Press the skin or rind of the watermelon. It should have some give. You don't want it to firm or to soft.
Once you've made your selection take your watermelon home and put it in the fridge.
You can leave it in the fridge for a day but a few hours is sufficient. I usually chill my watermelon overnight.
After your watermelon has properly chilled, cut into fun pieces. If you have cookie cutters, why not.
The different sizes make it easy for snacking. You can get a bowl or grab a few slices.
When you have the aching for something sweet grab a piece of chilled fruit and let the natural sugars do their job.
Bonus tip : even with fruit, when cut into pieces you have a better chance to avoid over eating.
The company, Edible arrangements is all about chilled fruits and fruits cut cute and different shapes.
Works with the cuties (mandarin oranges), watermelon, apples and pears oh my.
Not everyone has cookie cutters, shapes and designs and I'm all about keeping it simple.
As I say in my practice here is Your Kiss for today:
This week we are having watermelon.....
First, selecting a sweet Watermelon. There is actually a trick to it.
1. Make sure the watermelon has yellow spots on the outer skin.
2. Check to see if the base or the end where it was separated from the patch is browned.
3. Press the skin or rind of the watermelon. It should have some give. You don't want it to firm or to soft.
Once you've made your selection take your watermelon home and put it in the fridge.
You can leave it in the fridge for a day but a few hours is sufficient. I usually chill my watermelon overnight.
After your watermelon has properly chilled, cut into fun pieces. If you have cookie cutters, why not.
The different sizes make it easy for snacking. You can get a bowl or grab a few slices.
When you have the aching for something sweet grab a piece of chilled fruit and let the natural sugars do their job.
Bonus tip : even with fruit, when cut into pieces you have a better chance to avoid over eating.
SMOKED SALMON SALAD WITH AVOCADO
INGREDIENTS
7 oz Fresh asparagus spears
1 large ripe Avocado
1 tbsp lemon juice
large handful fresh arugula leaves
8 oz Smoked Salmon slices
1 Red Onion, finely sliced
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh chives
Dressing
1 Garlic clove, chopped
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
pinch of sugar
1 tps mustard
MEAL PREPARATION
Bring a large pan of salted water to a boil. Add the asparagus and cook for 4 minutes, then drain. Refresh under cold running water and drain again. Set aside to cool.
To make the dressing, combine all the ingredients in a small bowl and stir together well. Cut the avocado in half lengthwise, then remove and discard the pit and skin. Cut the flesh into bite-size pieces and brush with lemon juice to prevent discoloration.
To assemble the salad, arrange the arugula on individual serving plates and top with the asparagus and avocado. Cut the smoked salmon into strips and scatter over the top of the salad, then scatter over the onion and herbs. Drizzle over the dressing and serve.
INGREDIENTS
7 oz Fresh asparagus spears
1 large ripe Avocado
1 tbsp lemon juice
large handful fresh arugula leaves
8 oz Smoked Salmon slices
1 Red Onion, finely sliced
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh chives
Dressing
1 Garlic clove, chopped
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
pinch of sugar
1 tps mustard
MEAL PREPARATION
Bring a large pan of salted water to a boil. Add the asparagus and cook for 4 minutes, then drain. Refresh under cold running water and drain again. Set aside to cool.
To make the dressing, combine all the ingredients in a small bowl and stir together well. Cut the avocado in half lengthwise, then remove and discard the pit and skin. Cut the flesh into bite-size pieces and brush with lemon juice to prevent discoloration.
To assemble the salad, arrange the arugula on individual serving plates and top with the asparagus and avocado. Cut the smoked salmon into strips and scatter over the top of the salad, then scatter over the onion and herbs. Drizzle over the dressing and serve.