- 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:
There's No School Like the Kitchen, especially for kids with food allergies! Written for The Wall Street Journal
Food as Medicine via NPR
The Fabulous Creation of Aquafaba via The New York Times (a new vegan egg-substitute)
How the Food Allergy Grinch Almost Destroyed our Gingerbread House written for Parenting.com
Cooking With Kids
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About the Author
When our daughter was diagnosed with multiple severe food allergies in infancy, 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, is 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 and care on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a far more varied and healthier diet than before. 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!