- Mix 1 quart of strawberries and 1 pint of blueberries with half a large watermelon, scooped out with a melon baller.
- To your fruit salad, add any watermelon juice you can collect before you discard the rind.
- Squeeze half a lime over the fruit and mix well.
- For optimal flavor, let sit for an hour or two, and toss with fresh torn mint leaves before serving .
- Serve with frozen yogurt as desert, or over waffles or pancakes for a breakfast or brunch you won't soon forget.
Summer is our favorite time to make fruit salad. There is such a great variety and abundance of delicious, fresh-picked local fruit in our area at this time of year, it is almost irresistible. Here is one of our favorite versions of this refreshing, mouth-watering, and healthy dish:
For the New York Times for Kids, I reported on tasty ways 5 Different Hot Chocolates from Around the World are prepared and savored.
For the Washington Post Kids Post, I spoke to an edible bug expert in Brooklyn, and wrote about how we can eat our way to sustainable future—with an important caveat and warning at the end, for those of us with food allergies!
This old-school parenting hack I wrote about for LifeHacker will make your breakfasts a breeze, and allow for two family meals, some days.
My essay about leaving my career to cook for my allergic kid, published by Allergic Living magazine.
My essay about the challenges of holidays with How the Grinch almost stole our gingerbread house.
About the Author
I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food. I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!