Home cooking: Fruit salad

June 28, 2011

I have worked as the City of Hagerstown's market coordinator for more than two years.

I learned a number of things from my vendors, including how to be a better cook, thanks in part to the products they offer.

In my free time, I spend time with my family, reading anything on Ireland and history and watching old movies.

I gathered fruit for this salad from vendors at the Market Faire and the historic City Farmers' Market.

I bought fruit from Bingaman's Greenhouse, Litton's Berries & Produce, Hickory Haven Farm and The Farmer's Daughter; yogurt from Dave Elliott of Blue Mountain Farm; and cream cheese pound cake from R&B Baked Goods & More.

The great thing about this recipe is it changes with the season and it's delicious every time. Its simplicity makes it delightful and quick for any meal.

Gaela S. M. Shoop, City Farmers Market coordinator. For more about Saturday's farmers market or Thursday's Market Faire, call 301-739-8577, ext. 190.

Fruit salad

2 cups watermelon balls (see cook's note)

2 cups cantaloupe balls

2 cups halved fresh strawberries

2 cups fresh blueberries

2 cups chopped fresh apples

2 cup halved fresh cherries

1 cup to 1 1/2 cup lemon yogurt (see cook's note)

1 tablespoon honey

1 teaspoon lemon juice

Lemon-flavored pound cake, optional

1 can of whipped topping, optional

Wash fruit. Cut, slice or ball fruit into 2 cup servings of each. Make sure cherries and watermelon are deseeded before going into bowl.

In separate bowl, whisk together yogurt, honey and lemon juice.

Combine yogurt mixture and fruit in large bowl. Chill in refrigerator for at least one to two hours — the longer the better.

Serve fruit salad by itself, or place a slice of pound cake in bottom of individual bowls and spoon fruit over cake. The cake soaks up the fruit juice. Garnish with whipped topping, if using.

Cook's notes: Follow this combination of fruits or use  seasonal fruits. Amount of yogurt will vary due to number of fruits used. Substitute vanilla yogurt for lemon, if desired.

— Courtesy of Gaela S. M. Shoop

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