Summer Fruit Salad with Minty Lime Dressing


Whew! It’s been a crazy couple months! Summer is normally a bit overloaded, but this summer is even crazier than usual. We went on a trip to Indonesia and that trip was bookended by weddings, friends in town, and several important meetings for Matthew. We’re off again this weekend to a wedding in Austin and are excited to see Texas family.

In the midst of the craziness, I’ve still been cooking and especially enjoying summer fruit! Have you had any peaches yet? They are to die for! I haven’t been able to get enough peaches or blueberries and I’m hoping to visit a blueberry farm to pick my own in the next couple weeks. Growing up, every summer we would drive to Tyler, Texas to pick blueberries. After picking pounds and pounds in the hot summer sun, we’d go to a nearby state park for a picnic and swimming. When we got home, my mom would make blueberry muffins, blueberry pancakes, and freeze lots of the fresh blueberries for later use. I love those summer memories!

Today, I’m sharing an easy summer fruit salad that is refreshing and a little out of the ordinary. It’s great on it’s own or paired with Greek yogurt for breakfast or with ice cream for dessert. I definitely recommend eating this the day you make it as berries don’t like to be wet for long and this salad had a sweet dressing with a little extra zing.

Happy cooking and happy summer!


Summer Fruit Salad with Minty Lime Dressing


4 small, ripe peaches or 2 large, ripe peaches, slice
1 cup sliced strawberries
1/2 cup sliced raspberries
1 cup blueberries
1/4 cup walnuts, toasted
2 Tablespoons water
1 Teaspoon honey
1 Teaspoon lime zest
2 Tablespoons fresh lime juice
12 mint leaves, finely chopped

to make

Wash your fruit and slice peaches and strawberries. Place all fruit in a bowl.
In a small jar or bowl, combine water, honey, lime zest and juice, and finely chopped mint leaves. Pour over fruit and stir gently. The dressing will mostly fall to the bottom, but that’s ok. Allow fruit to refrigerate for 30 minutes to soak up the dressing. Before serving, give a stir and top with toasted walnuts. (Don’t add the walnuts too soon or they’ll get soggy)



Dessert Two Ways: Chocolate Dipped Pears & Sweet Strawberries

Spring has arrived!! With a million inches of rain, huge thunder, and lightning filling the sky! I love storms, but the one we had last night was a little too crazy for me. I am hoping that all this rain will mean pretty flowers, a bright green back yard, and lots of refreshing sunshine in a couple of days.

Do you like fruit for dessert? I love it!

I planned to bring fruit for dessert to dinner with some girlfriends on Friday night. In my head the afternoon prep time looked like this: make dessert, take photos of the dessert for my blog, clean up all the dishes so that the kitchen is spotless, heat up my husband’s dinner (leftovers from the night before), reapply  my make-up, leave early and arrive to dinner 5 minutes ahead of schedule.

Here’s what really happened: frantically made dessert and snapped a few pictures of it while destroying my kitchen and leaving a gigantic mess, rushed out the door while apologizing to my husband for not heating up his dinner, arrived 20 minutes late to dinner with my girlfriends, with remnants of the mornings make up.

Ah well. Maybe someday scenario one will happen.

At least they really liked this dessert! Right ladies?

And my amazing husband cleaned the kitchen for me! So thankful.

Pears dipped in dark chocolate. Really delicious.

Strawberries mixed with toasted almonds and a surprisingly sweet mixture of balsamic vinegar and brown sugar.

Perfectly light. Perfectly sweet. Perfect for dessert.


Dark Chocolate Dipped Pears

Adapted from Power Foods Cookbook


3 pears, sliced into spears

4 ounces dark chocolate

1 teaspoon heavy cream as needed

To make: 

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Add cream if needed to help with smoothness of the chocolate. Let cool slightly.

Dip bottom quarter of each pear slice into the chocolate, using a spoon or knife to smooth it out. Set each slice onto parchment paper and refrigerate until chocolate has set, at least 15 minutes.

Strawberries with Toasted Almonds & Brown Sugar Balsamic Glaze

Adapted from Power Foods Cookbook


1 tablespoon balsamic vinegar

3 tablespoons brown sugar

1 1/2  cups strawberries, hulled and quartered

1/2 cup toasted almonds

To make: 

Combine balsamic vinegar and brown sugar, stirring until smooth. Add brown sugar & balsamic mixture over the strawberries until all are coated. Sprinkle toasted almonds on top.