Summer fruit is getting into full swing here. I'm still waiting for the stone fruit to be GOOD, but everything else is looking fresher and local, finally. I had a small brunch this past weekend and wanted to serve some fruit with the light (cool) meal I was serving. While I love fruit, it's always difficult for me to serve it. Fruit doesn't last very long once cut into serving portions. I'm the kind of hostess that likes to have as much as possible prepared before guests arrive, because once they do I lose focus and the cooking gets out of hand. Whenever contemplating fruit as part of the meal, it ends up getting nixed due to the last minute prep. It had been so hot here, and I did not want to turn on that oven, so I researched make ahead fruit ideas. So many of the recipes had melons of some kind as part of most of the dish as they are easy to cut and store for a time. Other than watermelon (which is too watery to cut ahead of time), I don't personally like melons like cantaloupe or honey dew, so those were off the table.
I stumbled upon this recipe and it looked delicious, plus most of it could be made or prepared the night before. The strawberries and blueberries were rinsed in vinegar which supposedly kills bacteria that makes them go bad so quickly and stored in the fridge for the day. The rest of the fruit was washed or peeled the night before the brunch. I added it all to the bowl and wrapped it in saran before going to bed. I didn't cut the grapes in half as I worried about about their juices making things too wet.
rainbow veggie bowl
2 hours ago