Sometimes I shoot photos on the floor, outside, on a bamboo mat.
Well – this is a first for the bamboo mat.
Usually, I do this while the Babes is taking her nap.
And this is why:
Babes started snacking on my set-up when I was inside preparing the other fruit.
Something that I have never mentioned though, is that I have a dear heart Mima too.
She cooks things for me.
I bake things for her.
She speaks Spanish.
I speak English.
Our interactions face to face consist of smiling and nodding our heads, holding hands and kissing cheeks.
I ask her how she is in English. She answers in English.
She doesn’t even ask me in Spanish – because she knows I’ll buckle under the pressure of trying to answer her and not mangle the language.
She comments on my little girl and how she’s growing – mostly with hand gestures and facial expressions.
We touch each other’s hands, or hug again, or smile and wave a miniature wave for goodbye, and that’s it.
But I love her.
She’s sweet and adorable and she makes incredible food.
And she loves my caramel corn and snickerdoodles, white birthday cake and raspberry pretzel salad (which really isn’t a salad at all).
This is the fruit salad that first sent me into a spiral of Mima admiration.
I chowed this stuff with reckless abandon when I was pregnant.
There is something slightly rebellious about it – probably the fact that it is swimming in juice – that makes you feel like a kid when you gobble it down.
It’s cold and refreshing, and on a hot summer day (that is certainly not here yet for most of us, but we all know it’s inevitable), there is nothing that satisfies thirst and hunger at the same time like this does. Keep this one in mind for mango season and sweltering August afternoons.
It’s easy, even if a little time-consuming because of all the dicing, and it stores for around 4 days in the fridge.
So make it on Friday and enjoy it through the weekend.
Or make it before you head out for your beach vacation and you won’t have to make snacks for days. (If you haven’t ever rented a condo on the beach, you really should. Put it on your life list, and make it happen.)
Or make it for a bar-b-que and serve it in little plastic cups like we did.
Or, if you are still in the throes of winter and need a little stay-cation, crank up the heat this Sunday, put on some beach music, sport a lei, and have a brunch luau.
It’s kid food. It’s adult food. It’s everybody food.
AND it’s pretty and fun.
Thank you, Mima.
Mima’s Tropical Fruit Salad
You can choose whatever fruits you want for this salad. It’s really up to you. One of the pointers Mima gave me though, is that you don’t want to use delicate fruit because it will fall apart after about a day. That means no delicate berries like raspberries or blueberries. Watermelon is a no-no. And while I always include bananas anyway, they tend to disintegrate a little – which I don’t mind because I like it that way.
Strong sturdy fruits that work well include, but are not limited to:
strawberries (these are a little on the risky side – they last about 2 days)
I’m not going to give specific measurements for the fruit – just dice as much as you think you want and put it in an appropriately sized bowl, allowing room for the juice.
For the juice, I used one part 100% Orange juice, to one part V8 Fusion Peach Mango. Feel free to change this up too – or use just OJ.
Pour juice mixture over diced fruit – enough that your fruit is floating. Cover, and store in the fridge for up to 4 days.
Source: Adapted from Mima Fernandez