Honey Lime Fruit Salad

Something colorful? check. Something fruity? check. Something freshy fresh? check. Something sweet and zesty all at the same time? check and check. This salad looks and tastes like summer, I swear it. I mean, come on, its downright gorgeous. Kiwis are on sale at the grocery store, what are you waiting for? Enjoy! Thanks to Mel for sharing this with the world!

1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds (optional, but I loved them!)

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

This is ideally served quickly after mixing, as in, within an hour. Melanie mentioned that the strawberries tend to stain the other fruit in the salad after a while. No biggie for taste but it just doesn't look as pretty any more.

Berry Cobbler Pie Bars

Hello folks out in bloggerland! I've been missing in action, but don't you worry your pretty little heads. I've got some yummy stuff coming your way and we'll kick off the festivities with a super yummy berry treat. Doesn't the name alone tempt you? And really, who can resist a shortbread crust? Its basically impossible. These came from a lovely new blog I've discovered, meet the talented Joy here. And click here for the recipe link, her photos are way better than mine.

Crust and Topping

3 cups all-purpose flour

1 1/2 cups sugar

1/4 teaspoon salt

1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes

zest of two lemons

Berry Filling

4 large eggs

2 cups sugar

1 cup sour cream (I used reduced fat with fine results)

3/4 cup all-purpose flour

pinch of salt

2 (16-ounce) packages frozen mixed berries, defrosted and drained

You can also use 6 cups of fresh berries, or 1 (16-ounce) package frozen berries and 3 cups of fresh berries.

(I used frozen berries myself. I'm going to try fresh next time just to see any difference. A tip Joy mentions is to avoid strawberries, they hold too much water and therefore will make the bottom soggy)

To make the crust and topping-

Preheat the oven to 350 degrees F. Grease a half sheet baking pan (12×17-inch) with butter or cooking spray and set aside. If you use a 9×13-inch baking pan you’ll have thicker bars. Zest two lemons. Measure out the sugar onto a clean work surface. Rub the lemon zest into the sugar with a bench scraper or the back of a spoon. Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.

(Anne's notes: used a 9x13, thought they were perfect and had good intentions of using lemons with my sugar until I realized I was all out. So going to try the lemon scented sugar next time!)

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan. Bake the crust for 12 to 15 minutes until it is golden brown. Let cool for 10 minutes while you make the filling.

To make the filling-

Whisk the eggs in a large bowl. Add the sugar, sour cream, flour and salt. Gently fold in the berries. Spoon the mixture evenly over the crust. You may have to distribute the berries evenly around.

Sprinkle the reserved crust mixture evenly over the filling. Bake for 45 to 55 minutes until the top is lightly browned. Cool for 1 hour before slicing.

**If you’re using frozen berries, be sure to defrost and drain the excess liquid. Place the frozen berries on a plate in the refrigerator overnight. They’re defrosted and ready for bar baking!