I had plans, guys.
I was going to give you a fantastic cake recipe for Mother’s Day that was going to inspire you to rush to your kitchen and bake in such a frenzy as you had never seen.
And then I remembered that I don’t bake.
Also, spring has finally graced us with it’s presence here and it’s hot and my apartment doesn’t have air conditioning, so turning on the oven would be a very stupid thing to do.
I also know you probably don’t want to turn on your oven either so I’m just going to save us all a lot of grief, how ’bout?
Why not instead, treat your dear sweet mum to a gorgeous fruit salad drenched in this delightfully fresh and tangy Lemon-Lime Dressing?
I will confess, the fruit salad I put together was tasty but not totally photo-worthy — my mango was not as ripe as I thought it was in the grocery store. Serves me right for not paying attention while I’m shopping. I promise I’ll attach photos soon when I remake a salad worth photographing.
Any fruit will work for your fruit salad, by the way. I used pineapple, strawberries, mango and kiwi in mine, because they’re delicious. Use what’s fresh in your grocery store!
The real key is this lovely concoction I whipped up as a dressing. So simple and easy, and yet so lovely. It’s tangy from the lemon and the lime, but the honey softens the acidic bite. Plus there’s the added bonus that the dressing will keep your fruit from browning!
- Juice of 1 Lemon
- Juice of 1 Lime
- 4 Tbsp Honey
- Juice lemon and lime. The combined juice should make between 1/4 and 1/3 cup. Add honey and whisk until dissolved. Pour over chopped fruit and toss to coat. Serve.