“Bringing a girl to the BBC is like bringing sand to the beach”
The Bahama Beach Club was the only all-age dance club in Boston when my husband was younger ( well not as young as that guy ). From time to time whenever I notice a bit of unnecessary excess he drops this pearl – spoken by a childhood friend and immortalized in a yearbook somewhere and nods his head and we have one of those moments married people have. We get each other.
See – I have this part of my DNA that becomes inflamed at the idea of unnecessary excess. I suspect I inherited it from generations and generations of Mediterranean people who just don’t feel alive unless they have an opinion about something. In America, excess is a good reliable trigger. Sometimes I am blissfully enthralled at the idea of bottomless popcorn tubs or a well stocked quality salad bar but sometimes it just seems like poor resource management on a global scale or a selfish and childish display – examples of this would include Hummers and pretty much anything on this website.
So when I saw the first ingredient in this recipe I admit I was immediately suspicious. I mean – really? Adding sugar to fruit seemed unnecessary. Fruit is sugar. But I have to admit the dressing was tasty. . . in particular on the mangoes and berries. It added just a touch more sweetness and a little spike of sour. It was good BUT wait there’s an amazing part. It was a pretty hot night and I had left the fruit salad out on the table while we ate dinner. It had be around 80 – bit excessive in my opinion for April. We had some salad and we talked for hours. The whole time leaving this poor salad to the elements and the apples never really turned brown! NO JOKE! The photo above just doesn’t do it justice because our home at night has a kinda golden glow to it I am having a hard time getting around for these photos. So I’m asking for a little trust here. You’ll thank me.
The sugar and lime juice must work some kind of chemistry induced food magic that keeps this salad fresh for hours! Again we are in the position where we must apologize to Betty for doubting her. I’m a believer in The Key West Fruit Salad. This would be an awesome dish for any potluck or BBQ. I guess at this point I should warn you this recipe make A LOT
Key West Fruit Salad
3/4 Cup of Sugar
1/4 Cup of Water
1/4 Cup of Key Lime Juice
2 Tablespoons of Tequila
1 Teaspoon Lime Peel ( granted )
1/2 a Pineapple ( cubed )
2 Apples ( sliced )
1 Orange ( peeled and sectioned )
1 Mango ( sliced )
Handful of Raspberries
Handful of Blueberries
Handful of Blackberries
Heat Sugar and Water in a saucepan. Bring to a boil and then reduce heat. Simmer uncovered for 2 minutes – stir continually until sugar is dissolved. Remove from heat and add Lime Juice and Tequila. Let the Lime Juice mix sit until room temperature. Cover and refrigerate for 2 hours – or if you are in a hurry – until it is cool.
Slice up all your fruit and mix in a large serving bowl.
Key West Fruit SaladStir Lime Peel into cooled Lime Juice mix ( dressing ).
Pour Dressing over Fruit Mix and CAREFULLY toss the fruit till it is evenly covered with Dressing.
EAT A LOT OF FRUIT!
2 thoughts on “The Betty Crocker Project : Key West Fruit Salad”
This looks so scrumptious I can't wait to try it out this weekend at a friend's potluck. I LOVE your blog!! Keep 'em coming!
P.S. That “this is why you're fat” blog just killed me… cadbury egg cupcakes?