Today in the Philly area it is hot! We’re expecting a high of 96 today, and the same tomorrow with scattered thunderstorms both days. Whew! I’ve already decided to make use of leftovers and the electric convection oven to cook tonight’s dinner. While looking through the fridge, I found a very sad collection of fruit that was wasting away.
Doesn’t that picture remind you of a Cezanne painting? It’s got “still life” written all over it. Anyway, my 8 year old son and I dug this fruit out of the fridge, including the moldy grapefruit which has been in our home since February? Yup! It’s been on my Use-It-Up Fridge list for way too long.
It turns out the grapefruit was a has-been and had to go into the compost bucket. The rest of the fruit was still okay. I decided to make a Use-It-Up version of my favorite dessert for dinner, the 5 3’s, otherwise known as frozen fruit salad. When I was growing up, my mom would make this dessert every summer, and being my mom, she cut back on the sugar quite a bit. She told me once that the recipe came from her grandmother, but she was never sure of the origins of the name, other than referring to the ingredients and their amounts.
Normally, the fruit salad has 5 ingredients – water, grapefruit, oranges, bananas, and sugar. Once when my husband made the fruit salad, he skipped the sugar and let the fruit marinate in its juice and water in the fridge before freezing it. We loved the less sweet fruity taste. This time, we used the soft fruit, plus I added in frozen red raspberries from last year’s harvest.
After mixing in 3 T of sugar (at the request of my 8 year old), I put the bowl in the fridge to marinate for an hour. Then, I covered the bowl with plastic wrap and put it in the freezer. We’ll have this traditional family dessert tonight after dinner!
Do you have a favorite family dessert for summer?
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