Easter Brunch Fruit Salad

8 Apr

Yes, I live in SoCal. And we’re not all hippie, granola-loving freaks, but I was nominated to bring the fruit salad today, so I did. My sister Mary bagged the coffee cake, and a very good job she did too, and sister Laura made some great deviled eggs (hmm, leftovers of both in the fridge…BRB…!). And the parents pulled off another wonderful meal, with plentiful pancakes, ham and even waffles.Easy fruit salad, with a little twist: I used three kiwis, two mangoes, one punnet of strawberries, a “pink” orange and about a pound of green grapes. Added the juice of one lime and some grated fresh ginger. It’s easier to grate when it’s frozen, by the way, but make sure to peel it first.

I also made a little yogurt sauce, thanks to the suggestion of The Husband: Two small containers of plain coconut yogurt (they don’t seem to sell it in bigger containers; for those who eat dairy, Greek yogurt would be awesome), the zest of half a lime, 1 Tbs of lime juice and 2 Tbs of grated fresh ginger.

Went down like a house on fire. Like the Easter that my Dad almost burned the house down making ribs. Thank goodness for Nanette, my wonderful stepmother, who came to the rescue with her garden hose. The ribs were still good, if anyone’s interested.

So, from the last bastion (almost) of the day, Happy Easter, one and all!

Ginger-lime yogurt sauce

Happy Easter kitty, at my side.

Yes, we had Bloody Marys before we went to brunch. The Husband's special recipe—ask for it in the comments if you'd like it!


18 Responses to “Easter Brunch Fruit Salad”

  1. An Unrefined Vegan April 8, 2012 at 6:34 pm #

    Gorgeous pictures, you tree-huggin’ CA hippy ;-)! What a great idea to use coconut yogurt – love the stuff!

    • tinykitchenstories April 8, 2012 at 6:35 pm #

      Totally addicted to the coconut yogurt. Not surprised you love it too! 😉

      Luckily I have some of the salad and the sauce left over for breakfast tomorrow! 🙂

  2. girlinafoodfrenzy April 8, 2012 at 7:18 pm #

    That’s my kinda Easter lunch, cocktails and good food! I’ve never heard of a coconut yogurt before, I really wish wecould get that sorta thing here in Aus!

  3. emmycooks April 8, 2012 at 8:19 pm #

    The fruit salad is gorgeous, I’m totally going to try freezing my peeled ginger, and of COURSE I want a great bloody mary recipe! We rarely drink them but did this morning & realized we should make them a more regular part of our lives. 🙂

    • tinykitchenstories April 9, 2012 at 8:05 am #

      Fresh ginger works great for juicing, but when you need thin slices or minced ginger, frozen is perfect! And you don’t need to peel it before you freeze it; just throw it in there and then peel before use. It’s super easy to peel when frozen too!
      I’ll add the Bloody Mary recipe to the blog today. It’s practically a health drink, you know. 😉

  4. Camilla at Conker and Indigo April 9, 2012 at 2:29 pm #

    Yummy! I hope your Bloody Mary had port in it! That’s the way I like mine!

    • tinykitchenstories April 9, 2012 at 3:23 pm #

      Hmmm…I don’t think it has port. I’ll mention it to The Husband and see what he thinks! Sounds interesting!

  5. Tracey Sinclair April 12, 2012 at 10:31 am #

    Aw! Love the kitty pic.

    • tinykitchenstories April 12, 2012 at 12:46 pm #

      Knew you would! 🙂

      He is being extra cute in his mature years.

  6. Purely.. Kay April 12, 2012 at 1:04 pm #

    I love a good fruit salad, but this one looks amazing. I can’t wait to make this.. especially since my little nephew loves fruit :). We will definitely enjoy this. Great post

    • tinykitchenstories April 12, 2012 at 1:13 pm #

      Thanks! It certainly went over well with family members. Let me know if your nephew likes it! Thanks for the comment! 🙂

  7. eof737 April 16, 2012 at 9:13 pm #

    Delish…. 🙂

  8. Rachel @ Bakerita April 23, 2012 at 12:52 am #

    Gorgeous photos, and the ginger lime sauce sounds delicious!

    • tinykitchenstories April 23, 2012 at 9:22 am #

      It was all The Husband’s idea, and a great one, too. Thanks for commenting!

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