Hot cereal for breakfast gets a little boring sometimes, so this morning I tried something new – a breakfast fruit bowl. Everyone really enjoyed it so I’ll share it here with you.
I saw the idea of a fruit bowl somewhere on a gluten free site, and since I had several kinds of fruit in the fridge, decided to try it out. I added the avocado mousse since fruit on its own doesn’t have a high satiation factor.
Winter Breakfast Fruit Bowl with Avocado Mousse
- apples, diced
- pears, diced
- persimmons, diced
- oranges, sectioned and cut in smaller pieces
- avocados, peeled and seeded
- extra virgin olive oil
Mix the cut apples, pears, persimmons and oranges in a large bowl, then fill individual bowls with the mixture. Using an immersion blender, whip up the avocado with a splash of extra virgin olive oil and a little bit of water, until you have a smooth but still thick consistency – this is the mousse. Top each fruit bowl with a generous dollop of avocado mousse.
This is more of a concept than a recipe. You can use whatever assortment of fruits that you have on hand – berries, pomegranate arils, or whatever is in season. You can add nuts or dried or fresh coconut. You can dice up the avocado and add it to the fruit salad itself and then drizzle the olive oil on top, or leave it out if you prefer. Any of these combinations would taste great.
When I handed ds10 his bowl, he asked me if I was going to take a picture for my blog. That was a very unusual question, since I don’t take many pictures and very rarely have taken pictures for the recipes that I post. I didn’t even think of posting about this until after everyone told me how much they liked it! The fruit bowl does have a pretty and elegant presentation, which is why I think he asked about taking a picture. The best part is that the look of it and the taste of it match!
(This post is part of Real Food Wednesdays.)