Near to Nothing: April's Summer Fruit Salad

My kids are frugivores (animals that eat fruit). We have to ration the fruit so they don't eat themselves into some serious tummy troubles. Our staple fruits are apples (Fuji and Granny Smith), bananas, and oranges. I buy those all year because they are almost always reasonably priced. But now that it's summer, other fruits have gone down in price! This week I bought peaches, nectarines, cherries, blueberries, and strawberries. The kids are loving the variety.

About two weeks ago, April wanted to "make something with fruit." So I gathered what fruit we had at the time, and we threw together a fruit salad. It was an instant hit, and she has since made it two more times. The great thing about April's fruit salad is that you can use any fruit you want or that you happen to have on hand. Besides the fresh fruit I mentioned above, she has also used canned mandarin oranges and frozen peaches.

One thing to note is that you will want to adjust the amount of brown sugar depending on your personal preference and the sweetness of the fruit you use. You can also substitute other types of sweeteners if you prefer not to use brown sugar.

As the salad sits in the fridge, the juices will start to come out of the fruit so be sure to eat it within a few hours or up to one day of mixing it.

Regardless of how you make it, this fruit salad is sure to be a great addition to any summer meal.

April's Fruit Salad
5 c. bite-sized fruit pieces
1 c. Greek yogurt
2-3 Tbsp. brown sugar (or more or less depending on preference and sweetness of fruit)

Put all ingredients in a large bowl. Gently and thoroughly mix until brown sugar is dissolved into yogurt and all fruit is evenly coated.