Red Fruit Salad Recipe
The low chuckle followed by a head shake. I've come to know it well. It's the reaction friends have when they stop by and get a glimpse at how this project has overrun our house. The towers of boxes, the tape guns, the bins of favorite things - it's all a bit much. I can't help but think of QUITOKEETO as my pretty little monster, one who only has an appetite for physical space. So, we've been on the lookout for the perfect place to move it, for months. And months. I drastically underestimated how long the process would take, but thankfully, we may have finally found just the spot. Please cross your fingers - I'd love to be able to have house guests again. We did the last round of shipments from the dining room and kitchen island, and I thought you might like a look at the process. In the midst of it all, we always try to break for a quick lunch, and this last time I threw together a ruby-hued fruit salad made with beautiful sweet cherries (and sweeter strawberries!), all from the weekend farmers' market.
I ground a bit of brown sugar with coriander seeds to add to it, liking the way the coriander's citrusy, green notes played off the flavor of the strawberries and cherries. Just a little tweak, but enough to bring a hint of unexpectedness to a bowl of radiant, seasonal fruit.
There are a lot of stairs between here and the UPS cart down below ;)....praying our next space is street level.
I'm going to try to pull together a favorites list before the weekend. Until then! xo-h
Red Fruit Salad
While this is great shortly after tossing all ingredients together, it's also wonderful a day or so after - as the fruit continues to macerate.
1 pound cherries, pitted*
1 pound strawberries, cored
1 1/4 teaspoon whole coriander seeds, or more to taste
2-3 tablespoons natural cane sugar (or brown sugar)
bit of lemon zest, bit of fresh lemon juice
Tear most of the cherries in half, and leave the remaining cherries whole. Place in a large bowl with strawberries.
Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle until finely ground. Work the sugar into the coriander one tablespoon at a time. Sprinkle the mixture over the fruit along with the lemon zest, and toss gently with your hands. Season with a bit of lemon juice, set aside for at least ten minutes, and enjoy.
*To pit cherries use a cherry pitting tool, or a clean pair of needle-nosed pliers.
Prep time: 5 min