JOKE OF THE WEEK
How hot is it?
It’s so hot the birds have to use potholders to pull worms out of the ground. The potatoes cook underground, and all you have to do to have lunch is to pull one out and add butter, salt and pepper. The farmers are feeding their chickens crushed ice to keep them from laying hard-boiled eggs. The cows are giving evaporated milk. You learn that a seat belt makes a pretty good branding iron. The temperature drops below 95 and you feel a bit chilly.
RECIPE OF THE WEEK
Berry Pineapple Fruit Salad
(This recipe uses a simple syrup as a dressing for the fruit)
For the simple syrup:
• 3 tablespoons water
• 3 tablespoons granulated sugar
• 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
• 1/8 teaspoon ground cinnamon
For the fruit salad:
• 1 large pineapple (about 4 pounds), peeled, cored, and cut into 1-inch cubes
• 1 pound strawberries, hulled and halved lengthwise
• pint blueberries
• Fresh mint leaves, for garnish
Directions:
Make the simple syrup:
• Combine the water, sugar, ginger, and cinnamon in a small saucepan over medium-high heat. Bring to a boil, whisking until the sugar dissolves. Remove from the heat and steep for 20 minutes. Cool completely. Meanwhile, prepare the fruit.
Make the fruit salad:
• Place the pineapple, strawberries, and blueberries in a large bowl and gently toss to combine.
• Remove and discard the ginger from the syrup. Drizzle the syrup over the fruit salad and gently toss to coat. Cover and refrigerate at least one hour before serving. Toss once more before serving and top with torn mint leaves.
Recipe Notes
• Make ahead : The simple syrup can be made up to a day in advance and stored in an airtight container in the refrigerator.
• Storage: Leftovers will keep in an airtight container in the refrigerator for up to two days.
To submit information to this feature, email Wendy Phipps at wphipps@houstonherald.com or call her at 417-967-4200.