With all the fat and greasy food at a traditional barbecue, a vitamin C packed salad can be a great palate cleanser. Children can help with this recipe when supervised by an adult.
What You'll Need:
Spray-On Produce Cleanser
Bounty Paper Towels
Paring Knife (For Adult Use Only)
Large Wooden Spoon
Can of Pineapple Chunks
Let your children wash all the fruit. Place one type of fruit at a time in a colander in the sink, and rinse it with warm water. Show the children how to gently rub the fruit to remove loose dirt. Washing fresh produce also rinses away any pesticides or herbicides used during the growing process. If you prefer, you can use a spray-on produce cleanser.
Lay the fruit on a sheet of Bounty paper towels to air dry. You don't want to pat or rub the fruit, or it will bruise and become soft. While laying out the fruit, ask the children to name each type of produce and the color.
Chop and prepare all the fruit. This task is for adults only. Use a small paring knife to remove stems from strawberries and slice them lengthwise. Peel and slice the kiwi. Peel and section the oranges and grapefruit. Open the can of pineapple chunks, with a can opener, and pour its contents in a bowl. Add all the fruits to the bowl. Using approximately one cup of each fruit will make a bowl of vitamin C salad. This is large enough to feed a family of four at breakfast, leaving you with enough leftovers for a snack later on that day.
Gently stir the fruits together with a large wooden spoon. Try not to break apart the pieces. The pineapple juice is full of vitamin C, which helps reduce browning or spoiling. Place the fruit salad in the refrigerator and enjoy within 24 hours.