I remember planning dinner parties and brunches in my twenties. It all centered around booze and fancy apps. I would look in this book I have called The Wine Bible and try and pair wines with tapas. For a small group of 10 friends I debearded and cooked mussels, roasted potatoes, made garlic bread, and created a whole meat and cheese platter. That was for just one dinner. Why did I go through all that? Plus ol’ party planner McGee didn’t count on the fact that everybody would only get 1-2 mussels. Dummy.
I remember the stress of trying to make things presentable as guests were hovering in my kitchen. Oh, you wanna help? How about go in the other room so I can throw stuff around and spill and burn myself without an audience. Sorry I am not a graceful under pressure kind of hostess.
Now, most of my friends have kids so the parties have changed. Yeah, we still focus on who is bringing the booze. Even though everybody always says don’t worry we have enough, you know you still bring some fancy beer or wine. It is just common courtesy, people.
The last time my BFF and her two little ones came over, I made us a breakfast pizza with eggs on it. Not too hard, but still fancy enough to make us feel like adults. For the kids, it was fruit salad and microwaveable mac and cheese. All of our parties and gatherings these days center on who is bringing the fruit. Little kids without some sticky sweet fruit to smear all over their faces and clean clothes just isn’t right!
For Brunch Week today, I did a little fancier take on the fruit salad. I added in a splash of Nielsen-Massey Orange Blossom Water, some orange zest scented sugar, and some fresh mint. I think it was three easy additions that really made this a next level side.
My little fruit monster even made an appearance when I said the word fruit. Chubby baby hands are the best food prop. Just sayin!
Finally, some Brunch Week biz. DO NOT FORGET to enter this giveaway!
Disclaimer: The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.
Then dive into some fruit salad this weekend and make sure to check out these other great recipes during the remainder of Brunch week:
BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.
BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.
Fresh Mint and Orange Blossom Fruit Salad
- 6 Cups of Assorted Fresh Fruit
- 1 Tablespoon Granulated Sugar
- 1/2 Teaspoon Fresh Orange Zest
- 1 Teaspoon Fresh Squeezed Orange Juice
- 1 Teaspoon Nielsen-Massey Orange Blossom Water
- 4-5 Fresh Mint Leaves finely chopped
Add fruit to a large mixing bowl.
Combine the zest and sugar in a small bowl, using your fingers. Once the sugar is fully scented and combined with the zest, add it to the fruit along with the orange juice and orange blossom water.
Gently mix the fruit together to make sure it is all coated and the sugar is dissolved.
Add fruit mixture to serving bowl, top with fresh mint, and then serve.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.