There are lots -and I do mean LOTS! – of red, white & blue food suggestions for July 4th picnics, on Facebook, on Pinterest, on cooking websites & blogs near and far. Whew!
So it’s time for something simple. I was reminded last week, while on a business trip & eating lunch at Meridee’s Breadbasket in Franklin, TN, of a frozen fruit salad I’d made back in the 70’s & 80’s…and then forgotten about. Meridees has a similar one on their most delicious chicken salad & fruit plate (here it’s pink, probably from strawberry yogurt). It’s a refreshing little side dish, somewhat like using sherbet to clear the palate. And while it’s traditionally served on a salad plate, I think it would be really nice with barbecue, too.
The old version was 1 8-oz container of strawberry yogurt, 1 cup fruit cocktail, and 2 T. sugar. Mix together, portion into 4 individual (1/2 cup) containers, and freeze 8 hours. To serve, remove from freezer and let stand for 10 minutes. Although, even better, I like Meridee’s idea of a scoop in a cupcake-paper cup. Probably this would be only 2-3 Tbsp. each, a good size serving to go along with a big cookout meal. And fewer dishes!
These days, with my stress on local and sustainable & good foods, I would vary it a little. I would chop up fresh fruits rather than canned, mix the sugar with the fruit and let it stand for about 30 minutes to macerate, then stir into yogurt, probably plain Greek, with some vanilla and sweetener added. I think cherries would make the best color (and I love fresh cherries & yogurt!), but blueberries, which care just coming into season here, would also be good. Or raspberries, blackberries, peaches, nectarines, etc.