Here’s a great excuse to make the “Red, White & Blue Fruit Salad,” from the July/August 2019 issue of Cuisine at Home. It’s juicy and wonderful (and it’s the Fourth of July!).

Red, White & Blue Fruit Salad with Honey-Lime Dressing
Cuisine at Home,
July/August 2019

Makes 10 servings (about 6 cups)
The star-shaped jicama makes this salad extra festive. Just cut the jicama into ¼-inch-thick slices, then use a small star cutter to cut out pieces.

WHISK:
2 Tbsp. honey
2 Tbsp. fresh lime juice
Minced zest of 1 lime

TOSS:
6 oz. each fresh blackberries, blueberries, and raspberries
1 cup hulled and sliced strawberries
1 cup diced dragon fruit
½ cup chopped or star-cut jicama

Whisk together honey, lime juice, and zest for the dressing.

Toss blackberries, blueberries, raspberries, strawberries, dragon fruit, and jicama in a bowl with dressing.

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A big bowl of berries. Plus, this foreboding dragonfruit. Slice it and its skin pulls away to reveal the slimy fruit. Slimy like a kiwi fruit.

The inclusion of jicama cut into cute stars is a clever, freebie crunch.

Honey + lime = balanced deliciousness.

Have a fun day.

Still buzzed by berries, next time I’ll assemble the “Fresh Strawberry Pie,” from The Slow Roasted Italian, in the “Pecan Oat No-Bake Raw Pie Crust,” from 84th & 3rd. Come back to my party next week.