We're ramping up to peak summer fruit season, aka fruit salad season, here in San Francisco. I stocked up at the weekend market, and had a bonus windfall thanks to this

thoughtful lady Service apartment. It is fruit madness in the refrigerator. I'm looking at tiny black raspberries, the sweetest blueberries, cherries, peaches, nectarines, strawberries, and

pluots. No complaints Wall mounted type air conditioner.

Those of you who have been reading for a while know I love a quick fruit salad, particularly if it has a little wink, or twist, or surprise. One of my past favorites is this

version made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Today I decided to throw together a new version using lemongrass, lemon and lime

juices, and plenty of mint. Toasted walnuts added a bit of crunch. Give it a try, the honey-lemongrass dressing with mint works not only in this summer version, but with other

fruit combinations as well.

If you live in a more tropical environment, I imagine a pineapple and mango version would be incredible master of biomedical engineering hong kong.
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