Over the weekend I was browsing through one of my Great Depression era cookbooks and I came across some interesting recipes for cold soups, casseroles and other meals. Some of them sounded good, others… not so much, but I imagine at that time, people were just grateful for something to eat and maybe a bit of variety to their basic meals. Reading the tidbits about the contributors’ experiences during the Great Depression inspired me to head to the fridge today and use up some of the produce we had that needed to be use.
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I have been shopping at our Trader Joe’s and have found a nice variety of produce for a good price! I thought a fruit salad would be fun but we just had one last week so I thought I’d change it up a bit…
The base of the Keepers make great bowls when your chopping things up. 🙂 We have cataloupe in the Cantaloupe Keeper, grapefruit in the Grapefruit Keeper, kiwi in the Bell Pepper Keeper, banana in the Citrus Keeper, apricots in theTomato Keeper and in the big red bowl (which is not a Keeper) is papaya, pineapple and watermelon. As you can tell, the Keepers work just as well for other fruits/veggies. 🙂
Mixing it all together.
Now take about 2 cups of coconut milk. I used unsweetened and added about 2 tablespoons of organic cane sugar. Pour into a mixer and set on high speed. Add about a tablespoon of grated ginger and half of a juiced lime. Mix well and pour into a serving container. Chill until ready to serve.
Rather than adding the coconut milk to the fruit, dish up the fruit into bowls and pour the coconut milk mixture over the fruit. A nice light tasty treat!