Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Summertime is fruit time, and fruit means delicious fruit salads. Few fresh dishes are easier to make or more pleasing to the eye than fruit salads. They're high in fiber, low in fat, and packed with vitamins. This particular recipe makes an easy base to which you can add or subtract fruits to your liking.
1 pint strawberries - cleaned, hulled and sliced
1/2 pint of blueberries
1/2 pint of blackberries
1 pound seedless grapes, halved
3 kiwis, peeled and sliced
3 bananas, sliced
1 (21 ounce) can peach pie filling
1 (20 ounce) can pineapple chunks, juice reserved
In a large bowl, combine the berries, grapes, kiwis. Gently mix in peaches. Add sliced bananas to reserved pineapple juice and let sit for 5 to 10 minutes. Remove bananas from pineapple juice and add fold into fruit salad.
Chill for 1 hour before serving.