You can use most any fruit that you happen to have in your fridge. I used blueberries, one mango, one pink grapefruit, and one orange. I could have added an apple and a giant papaya but thought they didn't quite fit the mood. I served the salad on a couple of small romaine leaves with French Fruit Salad Dressing, see recipe below, on the side.
3 servings or for as many as you have fruit to serve
My own devising
French Fruit Salad Dressing
¼ teaspoon salt
½ teaspoon paprika
6 tablespoons olive oil
3 tablespoon lemon juice or juices from the bottom of the fruit bowl
¼ teaspoon dried mustard or ½ teaspoon Dijon mustard
1 teaspoon sugar
½ teaspoon honey
1. Combine all the ingredients in a small bowl or a small glass jar. Stir them with a small whisk or a fork until they are smooth. Or shake them in the jar with the top on.
2. Taste for seasonings. Add more salt if necessary.
3. Shake or stir before using. I put it in a bowl on the table so that we could serve ourselves.
Makes ½ cup
Adapted from Irma S. Rombauer and Marion Rombauer Becker’s 1953 Joy of Cooking
