Nutrition counseling for every body

Fruit salad

Photo credit Ryan Lea/Flickr

When you hear or read the phrase “eat more fruits and vegetables”, what comes to mind? If you’re like a lot of my clients (or my literal husband), you many think that I’m referring to a big pile of raw produce or rabbit food. But I’m no ascetic, and I know that food is more nourishing when it appeals to all of our senses.

Here’s a recipe for my favorite salad, which makes fresh fruit more enticingĀ in the ‘blah’ winter months when melons, berries, and stone fruits are out of season. It’s surprising how a little tang from the yogurt – along with the combination of creamy bananas, crisp apples, juicy oranges, chewy coconut, and tropical pineapple – can turn ordinary fruits into something special.

Apple detail

  • Fresh apple, core removed, sliced in to 1/2″ pieces
  • Fresh orange, peeled, sliced into 1/2″ pieces
  • Banana, peeled, sliced into 1/2″ rounds
  • Canned pineapple (crushed, tidbits, or chunks), drained of juice
  • Flaked coconut, optional
  • Vanilla yogurt

Combine fruit and coconut in a serving bowl. Spoon the yogurt over the fruit, and stir gently until the fruit is lightly coated. You can expand or shrink the amount of fruit depending on how many people you’re feeding. This salad is best eaten right away, but it will store well for one day in the refrigerator in an air-tight container.

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