Welcome to July! We hope you’re getting ready for summer picnics and drive-in movies and all the firecrackers your ears can stand. We’re lucky to celebrate the 4th this year with our entire family in Utah after a whole year and a half of being apart. If you’ve spent time in Utah during the summer, you know that Utah summer nights may be the best place to spend the 4th! The air is warm and humidity free. The stars are bright and the mountains are intoxicating. This time of year is a beautiful season to reflect on the country we live in and those that have fought for the freedoms we enjoy. In the spirit of the holiday, let’s get to this patriotic salad. It’s a perfect treat to take with you wherever you are celebrating and if you’re dealing with heat in the triple digits, this salad is as refreshing as can be!
This isn’t your typical fruit salad. It’s got a bit of zing from citrus and a special sweetness from xylitol. Coconut “sprinkles” contribute to the theme and adds terrific texture. Plus, you can’t beat the coconut flavor in combination with this big pile of fruit. DELISH! We love the simplicity of this salad and it is probably the way to enjoy fruit this summer weekend. If you’re recovering from all the s’mores and fries and ice creams of the summer, breath a little with this nutritious and delicious salad. Enjoy and Happy 4th of July!
Fourth of July Fruit Salad
1 whole Baby Watermelon (we used seedless)
6-7 Large Strawberries, sliced (we sliced into strips)
2/3 cup Fresh Blueberries
1/4 cup Orange Juice
1 Tablespoon Lemon Juice
2 Tablespoons Xylitol
2 Tablespoons unsweetened Coconut Shreds
Wash and dry all fruit. Slice the watermelon into thick 1 inch slices. Take a small star cookie cutter and cut out 3-5 stars per section. Place stars in a bowl with strawberry slices and blueberries.
In a separate small bowl, whisk together the orange juice, lemon juice and xylitol until combined. Drizzle over fruit and gently toss to incorporate. Sprinkle coconut shreds over fruit, gently toss and serve.
Salad will keep well, covered in the fridge for 1 day.