|Fruit Salad with Mint Sugar (with optional ninjas)|
Jun 27th, 2006
If you're one of those people who runs the other way when the conversation turns to cute things kids say (and I don't blame you, believe me I was one of those people before I had kids myself) you might want to skip down to the bottom of this entry where I briefly talk about food. The two of you still here, please indulge me while I recount a conversation with my six year old that has absolutely nothing to do with food blogging but everything to do with making me laugh. We were talking about the violence levels of various video games and which ones he can and cannot play:
6 year old: So why is my ninja game violent?
Me: Ummm, because you run around killing other ninjas?
6: (After much reflection) No you don't really kill ninjas, they just turn into coins.
6: That's not killing people, that's just making change.
Maybe you had to be there, but that line just killed me. Anyway, I promise to complete my Cookbook Awards soon, but the sun has come to Seattle and I'm currently much too busy soaking up every last ray to sit down in front of my computer for any length of time. So for now I'll leave you with a lovely fruit salad idea, courtesy of The Gourmet Cookbook.
In a food processor process about 3 tbsp of sugar with 1/4 cup of packed mint leaves until you have a lightly green mint sugar. Set aside while you peel and cube or slice a half a honeydew melon, four peaches or nectarines, and a half pound of white grapes or pitted cherries. Toss the fruit with the mint sugar (I ended up only using half the sugar, but tastes may vary) and let sit for at least five minutes. Serve with a light dinner on a sunny summer evening.