It's a beautiful time of year, isn't it? In the mornings, the breeze through the window teases me with chilly hints of autumn. But by afternoon, I'm still basking in the warmth of the late summer sun. These are the days that are ripe with both the remembrance of warm nights and the anticipation of frosty mornings. The past and the future combine to make a perfectly balanced present.
Labor Day weekend seems to be that pivotal weekend when everyone appreciates two seasons at once. So when I was deciding what to take to a barbecue today, I wanted to capture the spirit of both. In this salad, fruits of summer and the tang of lime are balanced by autumnal tastes of nuts and honey.
Labor Day Fruit Salad
inspired by this recipe
1 lb strawberries (except for the couple you eat to make sure they're not poisonous)
1 pint blueberries (except for the little bowl you set aside for your blueberry-loving boyfriend)
2 small bananas
3/4 lb cantaloupe
1/2 cup chopped pecans
1/2 cup chopped almonds
3 tbsp raw honey
juice from 1/2 lime
1/8 tsp salt
Clean, cut, and combine all fruits except the banana. Stir in the nuts. In a small bowl, whisk together the honey, juice, and salt. Cut the banana in slices over the fruit, then pour the glaze over the salad. Stir gently, refrigerate, and serve within the hour. Best when slightly chilled.
I used the fruits I had on hand, the ones that best expressed summer, and the ones I thought might be prettiest! But I'm sure it would be delicious with mangoes or nectarines, raspberries or oranges, apples or kiwis.
I think I'll miss the farmers market more than anything else as the seasons change. But it'll still hang on for a while longer, and I've heard rumors that as the flowers fade, we can look forward to pumpkins in the stalls...