Few dishes are more quintessentially summer then chilled fruit salad. Spoons of sweetness presented just the way nature intended...an outdoor mealtime classic.
momme meals Summer Cider Berry Fruit Salad may look like your ordinary medley but I promise you, it's anything but. Lightly coated with an apple cider vinegar reduction, the flavor of fresh summer berries pop with an unexpected vibrancy, harnessed only by the rich soothing flavor of cinnamon. The depth of this seemingly standard dish will have your taste buds doing cartwheels as you uncontrollably reach for spoonful after mouthwatering spoonful.
Loaded with anti-oxidants and phytochemicals (flavonoids), summer berries like strawberries, blueberries, raspberries and blackberries have been shown to help improve brain function, promote heart health, aid in weight control and even lower blood sugar. Pair those benefits with cinnamon (anti inflammatory and antibacterial properties) and almonds (rich in healthy fats and lean proteins) and you have yourself the perfect summer dessert or mid-day snack.
Void of melon or dairy, our summer fruit salad is also perfectly safe for outdoor events!
So, make a large bowl of this delicious dish and share it at your next outdoor event. Keep some in the fridge to snack on throughout the day and use the leftover cider reduction on everything from salads to morning oatmeal. Simple. Easy. Delicious. Perfect for summer.
Cinnamon Cider Reduction
1 cup apple cider vinegar
½ cup honey
1 teaspoon ground cinnamon
Cider Berry Fruit Salad
1 lb strawberries, sliced thick
1 pint blueberries
6 oz blackberries (halved, optional)
1/2 a medium pineapple cut into chunks (about two cups)
3/4 cups soaked almonds or almond slivers
2 - 3 Tablespoons Cinnamon Cider Reduction
Note: Soaking nuts helps break down tannins, helping your body better absorb the nut's positive nutrients. Soaking also gives your nuts a wonderfully creamy texture (I can't believe I actually wrote that sentence but I did. HA!) If you choose to use soaked almonds for this dish, and I highly recommend that you do, simply place the almonds in a bowl, cover with 1 inch of water (about 1 - 1 1/2 cups) and an 1/8 teaspoon of salt. Cover and set aside for a minimum of 6-8 hours or overnight. Once fully soaked, rinse and add the almonds to the summer fruit salad. Do not let the almonds sit in water for more than 24 hours or they may begin to mold.
In a small sauce pan bring the apple cider vinegar, honey and cinnamon to a boil. Reduce the mix to a simmer and cook until the liquid is reduced by 1/3 or to 1 cup (about 15 minutes). Remove the mix from the heat, transfer to glass jar or other food safe container and place in the fridge until cool.
While the reduction is cooling, wash the berries and allow to air dry. Cut strawberries and pineapple (blackberries optional).
Place the cut fruit, remaining berries and soaked almonds or almond slivers in a large bowl. Drizzle 2 - 3 tablespoons of cinnamon cider reduction over fruit and toss to coat. Place the mix in the fridge until it’s time to serve & enjoy!!
Note: Once mixed, the fruit salad will keep in the fridge for 2-3 days. The cider reduction does not require refrigeration, and will last up to a month.
Using Your Reduction: There is no need to stop at fruit salad. momme meals cinnamon cider reduction can be use on morning oatmeal (think cinnamon apple pie), on salads (fresh greens, strawberries and walnuts with a drizzle of olive oil) or my favorite (seen below) in a morning parfait (oats, Greek yogurt, figs and maple syrup) which is just divine. Be creative. The sky's the limit!