Amy is out of town for work this week. That leaves me to fend for myself in the blog world. And what does that get us? Me giving away Amy’s kitchen gadgets, and this silly post, which has one instruction, cut fruit. Ok, making a fruit salad is a little bit more involved than that, but not really by much. While I’m mentioning giving away Amy’s stuff, a third option was just added to the giveaway, so check it out and be sure to sign up for ABRB so that you can have a chance to win.
Fresh cut fruit tastes better than fruit that isn’t cut. I don’t really know why. Maybe it’s because it removes all of the not so hard work of avoiding seeds and stems. Perhaps it’s because you can eat a whole bunch of different types of fruit at the same time which allows for a good variety of flavors. Or it could be that pre-cutting allows the fruit to ripen just a little bit more which makes them sweeter. Regardless of the reason, I LOVE fresh cut fruit. Sure, you could go to grocery store and buy fruit pre-cut, but you’re going to be paying a pretty hefty premium, you won’t be able to control the types of fruit included as easily, and you will have to go to the grocery store more often as the timer for spoilage starts to tick faster after you’ve already cut the fruit open.
As we’ve noted previously, Amy and I are not doctors, nutritionists, or other types of medical professionals. But we (mostly Amy) have read a lot about how diet impacts our health. We (mostly she) have also read about proper combinations of food. The gist, as I understand it, is that our tummies can only digest certain types of food at any given point in time. If you drop a bunch of fruits into your tummy all at once, no problem. If you drop meats and veggies into your tummy at the same time, no problem. If you drop fruits in with either meats or veggies, uh oh, your tummy is confused and doesn’t know how to digest everything simultaneously. The result, only part of the food gets digested while the rest of it just sits around waiting for its turn, and you’re probably feeling a little bloated, sluggish, or even sick. Digestion is a little bit more complicated, but this should suffice for now.
A word of caution regarding a breakfast of only fruit. Fruit digests super-fast. If I have 32 ounces of fruit at 8 AM, I’m starting to get hungry around 10:30, and maybe a little hangry at 11:30. So make sure you have lunch lined up so that you don’t have to run to a vending machine or otherwise cheat yourself out of a healthy meal. In general, I think that quick digestion is a good thing, because all of those colorful fruits have lots of vitamins in them, and that healthy goodness is being absorbed by your body while the fiber content is pushing everything along your GI tract.
On to the good stuff. Don’t look back on this post in six months and expect to get all of the fruits included. Another awesome part of fresh fruit breakfasts is that the fruit mix changes throughout the year based on what’s in season.
Are you ready to get started making this recipe? Head over to our shop page to make sure you have all of the necessary prep tools. Then watch this short video and print a copy of the recipe below to try it out in your kitchen. Enjoy!
Healthy breakfasts don't get any easier than fresh cut fruit.
- 1 pineapple
- 1 cantaloupe
- 1 bunch grapes
- 16 oz strawberries
- 2 apples
- 2 oranges
Remove the pineapple skin, stand the fruit up and cut it into four pieces by cutting from the top through the core. Lay each quarter on its side, then use an angled cut to remove the center core. Toss the skins and cores, then continue cutting the fruit into smaller pieces.
Cut the cantaloupe in half. Scoop out the seeds. Then cut each half into wedges. Make several slices through the fruit on each wedge, then slice along the rind to remove each individual fruit slice. Toss the rinds.
Remove the grapes from the stems. Rinse them multiple times with water to remove any pesticides.
Rinse the strawberries multiple times with water to remove any pesticides. Cut off and throw away the tops of the strawberries. Cut any large strawberries into multiple pieces.
Rinse the apples multiple times with water to remove any pesticides. Cut each apple into four pieces by cutting from the top through the core. Lay each quarter on its side, then use an angled cut to remove the core. Toss the cores, then continue cutting the fruit into smaller pieces.
Cut off the top and bottom of each orange. Score the sides of the orange to make the rind easier to remove. Peel the oranges and toss the rinds. Separate each orange into two fruit segments. Remove the thick white pith from the center of the orange and discard. Cut the orange segments into smaller pieces.