AMHERST, Mass. — In what's become an annual tradition, the University of Massachusetts celebrated the start of the new academic year with a deli...
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Let's take back fruit salad, guys.
I make my fruit salad for dessert at all kinds of dinner parties year-round: more apples in the winter, more melon in early fall, etc. But this is my favorite season for fruit salad, right now, as the berries of spring are bursting out everywhere.
My delicious tropical fruit salad with a chilli, star anise, cinnamon and lime dressing is the perfect dish to round off the summer. This is sunshine in a bowl, I know you will love it!
Through about an inch of husk is their shell. Inside is luscious coconut water. Lining the shell is immature, pudding-like coconut meat.
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