About The Saturday Chef

Midwest, United States
I am NOT a professional chef. I am what I affectionately dub a Saturday Chef—a weekend warrior of the culinary variety, fortified by the education I have gleaned from two high school cooking classes, the Food Network and my own gastronomical experiments. While I’m not ashamed to spend all day making bagels by hand, and proudly call myself a foodie, I’m not a food snob. I enjoy an Extra Value Meal as much as the next girl. My culinary escapades are still relegated to the weekends, but my love for cooking is stronger than ever, galvanized by more successes than failures, and the beautiful fact that the more I cook, the more people there are to feed. So please stay tuned for fun recipes, inevitable disasters and hopefully, a lot of good food.

Sunday, January 23, 2011

Saturday Chef's Heavenly Fruit Salad

I’ve shared a lot of recipes with you, and I’ve done so eagerly. There are some dishes that I love so fiercely that you’ll have to pry their recipes out of my cold, dead fingers. This is one of those recipes. And I’m only sharing it because I have a feeling that if I post one more baked good or dessert bar, the people set on actually accomplishing their New Year’s resolution of slimming down might revolt. I’m stuck in a baking groove. Sorry.

So, with much selfish hesitation, I give you my most cherished recipe: Heavenly Fruit Salad. You won’t find the cheftestants of “Top Chef” banging this out in a quickfire, because it is a straightforward mixture of fruit and sour cream that is amazingly fresh and gives you a happy, sated feeling that I usually associate with heavier comfort foods with loads of butter and cheese. This recipe is open to interpretation and experimentation, add more of your favorite fruits, nix what you hate.

It was given to my mother by a relative when I was a baby and has since be a part of every celebratory meal that I could remember. I even had a bowl at my birthday dinner last week. And yes, I said BOWL. It’s traditionally a side dish, but I have been known to consume it by the pound. In college, during exams, I requested nothing but a vat of this sweet, crunchy, citrusy dish to power me through a hellish week of studying and paper-writing.

So enjoy this recipe in the spirit in which it was given, and enjoy a Saturday Chef favorite!

Heavenly Fruit Salad


1 ½ cup red seedless grapes, halved

1 20-ounce can pineapple tidbits, drained well

1 red apple, cored, diced

2 to 3 medium bananas, sliced thin

1/3 to ½ cup light sour cream

1 ½ cups colored miniature marshmallows

Coconut flakes and nuts, such as pecans or walnuts, chopped, for garnish

Prepare fruit. Cut grapes in half or in quarters, if they are large. Slice apples to be about the same size as the pineapple tidbits. Add the bananas last.

Mix all fruit in a large bowl. Add 1/3 cup of sour cream. Mix to combine. Add more sour cream if needed. Fruit should be covered well, but not too wet. Mix in marshmallows. Serve. Feel free to garnish with sweetened coconut and/or your favorite nuts before serving. Fruit salad will last up to three to five days in the refrigerator, depending on the freshness of the fruit.

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