(c) photo copyright Carrie Boyko
Fruit Adds Color
and Variation to a Good Meal
I've had a few comments from readers who find difficulty in adding fruit to their meals. One pined over the time it takes to cook fruit dishes, and another said it just added too much time to dinner preparation. They both asked what I do to make it easier to include fruit in many of my dinners.
The photo above was used on a recent post about preparation of Leg of Lamb. It's a great example, but I do apologize for the repetition. That said, you can see how simple the fruit is. It's simple--sliced pears with a few pomegranates over the top. No fuss. It took all of 3 minutes to prepare 8 plates of these. (Okay; I confess the pomegranates were cleaned earlier in the day, but that really doesn't have to count, does it?)
Fruit does not have to be cooked to be a welcome addition to dinner. On the flip side, it also does not have to be a super duper fruit salad that takes a half hour or more to prepare. Those are great; don't get me wrong. But let's face it; most of us don't have time to prepare a main dish, a veggie, a bread/potato/rice/starch dish, and a fruit dish EVERY night.
My solution is to go the simple way on at least one dish for each meal I prepare. Fruit is often the one. Some of my favorites are:
- Raspberries and blueberries
- Mango and blueberries
- Bananas and strawberries
- Peaches and bananas
- Or, most any fruit sliced or cut up alone. They really don't have to come in pairs; they just look prettier that way.