Anyone that knows me will be able to tell you that I hate being hot. I blame my Scottish blood, but stick me out in the sun on a hot summers day and a happy chappy I am not. I can’t stand that feeling of a big hot air hug, and the way you open the back door and it feels like your walking into a giant furnace. Most people I know love the heat – a perfect excuse to go to the beach, eat ice cream and get a tan. But as someone that burns to crisp at the mere mention of a hot summers day, it’s not so fun. I am not exaggerating when I say that I spent three months in England at the end of last year/start of this year just to escape the heat. Although that makes my life sound adventurous and exotic – I promise it’s not.
One thing that makes summer almost bearable to me are the summer fruits. I wait eagerly around all year, until the very first sign of juicy, ripe peaches, and deliciously sweet mangoes hit the markets and from then on my fridge will heave with fruit. Is there a better thing that a cold triangle of watermelon when you’ve been out in the sun all day? Or cutting a juicy mango cheek into a hedgehog? My favorite thing to do with these fruits is to make a big fruit salad, stick it in the fridge and forget about it for a day, and when I come to find it again the juices have mixed together, the fruit has softened, and it tastes of the tropics.
Fashion wise, this season I have been inspired by all of these summer fruits, and have started to introduce brighter colors into my wardrobe. I am usually a maroon, brown, white and black girl, but lately I’ve been loving yellows, oranges and hot pinks.
This particular outfit is a summer favorite as it combines rouge lips, a bold orange top, and sunflower yellow sandals, coincidentally, the same colors as the beautiful fruit salad I am about to share with you.
This fruit salad is barely a recipe, but I feel as though I needed to share it with you. It combines all that is great about summer fruits into one bowl, and is best served cold from the fridge.
Makes enough for 2 fruit lovers
You will need:
1 large navel orange
1 white nectarine (you can use yellow, but I find the white variety to be sweeter)
1 white peach
1 ripe mango
4-5 fresh mint leaves
Start by cutting the orange into sections and adding to a bowl. Make sure to get as much juice in the bowl as possible.
To cut the peaches and nectarines I run a knife all around the stone, as you would with an avocado, and if the fruit is ripe enough it should fall away. If not, cut around the stone. Slice into segments and add to bowl.
To cut the mango, slice the cheeks and sides off. Create a grid in the cheek with your knife, then grab a spoon on scoop out the middle. Be sure to do this over your bowl to catch any juices.
Slice the mint leaves very finely and add to bowl.
Give it all a stir and place in the fridge (or eat straight away).
I generally leave this in the fridge overnight, then will eat it within the next day or two. Strawberries also make a wonderful accompaniment, however it will need to be eaten a bit sooner.
This fruit salad is fantastic for breakfast paired with some natural yoghurt (or even better, coconut yoghurt), by itself, or with some vanilla bean ice cream as a simple dessert.