DIY





Leona's Fabulous Fresh Fruit Salad Recipe

Leona Farquhar, owner of the Merry Miller restaurant in Hendersonville, North Carolina, shares her fabulous fresh fruit salad recipe.

| July/August 1979

Leona Farguhar's Merry Miller restaurant in Hendersonville, North Carolina serves delicious vegetarian sandwiches and soups. Her's another reason why Ms. Farguhar's patrons keep comin' back for more.....  

"Food should look good, taste good, and be good for you," says Leona Farquhar as she carefully prepares her luscious fresh fruit salad. Well, Leona's own fixin's certainly exemplify these "Three Goods". But perhaps her list ought to include a fourth "should" . . . because just gazing at Ms. Farquhar's magnificent, culinary creations is enough to make a body feel good, besides!

There's no way around it: The proprietress of the Merry Miller — a restaurant and health food store which is located in Hendersonville, North Carolina — makes an absolutely delicious fruit salad. In fact . . . some of Leona's many admirers come to her establishment from "states away" just to sink their teeth into the savory gourmet combination.

Yet now — either from the kindness of her heart or to help her faraway friends cut their gasoline costs — Leona has graciously agreed to share her fruit salad guidelines with the MOTHER  EARTH NEWS readers. So if you love good eating . . . take this opportunity to master the art of preparing a distinctly mouthwatering delicacy. You'll soon be feasting on some of the tastiest — and most healthful — morsels in creation.



Fresh Fruit Salad Recipe

The first step in preparing the Merry Miller fresh fruit salad is simply to select four different fruits. It's not really important exactly what "starter" foods you use: The ingredients might conceivably be boysenberries, mangoes, casabas, and soursops, or — as shown in the accompanying photos — papayas, pears, grapes, and strawberries. What matters most is that you choose only the very freshest and best examples of each ingredient (in a combination and in proportions that are appealing to you). Slice the four fruits into good-sized chunks — not mushy tidbits — so you'll be able to enjoy each segment's texture and taste. Then "drizzle" — as Leona would say — a small amount of honey over the pieces (to help all that fruit keep its light-colored, just-cut look) . . . and gently toss the tangy produce-and-honey combination in a large bowl.

Next, prepare some individual serving dishes for the fourfold fruit delight. Layer the bottom of each container with "the most perfect" piece of leaf (not head) lettuce you can find . . . and drop a fresh spoonful of a very light cheese — like ricotta or homemade cottage — on the greenery.






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