Who doesn't go crazy for sweet, juicy red fruit and berries at their peak? Who else has to purchase an extra pint of wild strawberries from the farmers market...just so that you'll actually have some left by the time you get home?
I've probably mentioned it a time or five before—for me, there's no season like cherry season. Is it wrong to eat one's weight in cherries? I think not.
Red Fruit Salad
Take advantage of those red summer fruits and berries by combining them all in one tempting fruit salad recipe.
Prep Time: 10 minutes
Keywords: salad side dairy-free vegan soy-free nut-free low-sodium raspberries cherries plums grapes strawberries summer
Ingredients (serves 8-10)
- 16 ounces sweet red cherries, pitted and ripped in half
- 12 ounces strawberries, hulled and halved or quartered
- 12 ounces seedless red grapes, halved
- 3 red plums, pitted and sliced
- 6 ounces raspberries (optional)
- 1/4 cup brown sugar
- 1/2 teaspoon ground cardamom
Combine all of the fruit in a large serving bowl and toss gently to combine. Stir together the brown sugar and cardamom; scatter over the fruit and toss gently to combine. The sugar will combine with the juices from the fruit and turn into a syrup.
Serve immediately, or refrigerate for 1-2 hours (doesn't hold up well overnight). If using raspberries, toss those in at the last moment so they don't break down and get mushy.
When pitting and ripping your cherries, do it over your serving bowl so you don't lose any of the sweet red juices.
Thank you to Stemilt Growers for sending me a bag of dark sweet cherries.