Can you answer me one question? How the heck has another memorial day weekend come and gone? What the what? Talk about a holy time warp, I feel like I was just locked inside dreading yet another snow day and now it’s the unofficial start of summer. What the what?
Don’t get me wrong, I ain’t complaining. I li-i-i-ive for summatime. Long days. Warm weather. Camp fires. Short shorts. BBQ’s, picnics, and days at the shore. In my best ever MDW, I managed to do all of the above. In typical Meg Jones fashion, I jam packed the weekend, trying to suck every last bit of enjoyment out of it. To maximize the fun, I also decided to minimize the work. Instead of volunteering to bake or cook for any of the festivities I decided to keep it simple and just bring fruit salad. I mean, everyone loves fruit salad, right? Summertime in a bowl.
This is my new favorite fruit salad though, lightly dressed with a sweet and tangy sauce. The sour cream/brown sugar combo might sound a little strange, but trust me when I say it is addicting! The dressing perfectly complements the fruit, adding a creamy element to the salad, while still letting the flavors of those summertime fruits shine. So if you are looking for a quick and easy dish to tote around with you all weekend [or all summer] I think I’ve got you covered!
- 10 cups assorted fruit, cut into bit sized pieces
- 8 oz light sour cream
- 3 Tbs brown sugar
Cut fruit into bit sized pieces and combine in a large bowl. In a medium sized bowl, whisk together sour cream and brown sugar. Pour the sauce over the fruit and gently toss with a spatula until evenly coated. Refrigerate until ready to serve. I haven’t tried it yet, but I imagine greek yogurt would work just as well as the sour cream.
I know I say this every year but… let’s make this the best summer ever!