You may think I’m a little weird for posting a recipe for fruit salad here…”What’s not to know? You cut up some fruit, toss it in a bowl, and eat it!” You’re right. But I’m feeling pompous today, so I thought I’d share this recipe with you. It’s my favourite combination of fresh fruits, and the tofu dressing, although optional, brings a whole new dimension of taste to this classic. Perfect as a light breakfast or sweet finale to any summer meal (although don’t tell the Proper Food Combining people I said that), the flavours are exquisite. Just please, please make sure to use only the ripest and freshest fruits available to you.

1/2 a pineapple
1/2 a honeydew melon or cantaloupe
2 cups watermelon, cut into chunks
1 cup seedless grapes, red or green
1 cup strawberries, halved
2 kiwi fruits
1 apple
2 oranges or tangerines
juice of one fresh lemon

Prepare all the fruit by peeling, coring (if necessary) and cutting it into chunks or slices as desired. Toss together in a large bowl with the lemon juice (to keep it from discolouring); OR you can arrange the different fruits on a large platter and use the tofu dressing as a dip.
Tofu Fruit Dressing

225 grams (about 8 oz) soft unflavoured tofu
4-6 tbsp maple syrup
1-2 tsp vanilla
2-3 tsp arrowroot flour or cornstarch (for thickening…but it’s optional)
1/2 tsp cinnamon (optional)

Rinse the tofu well and dry thoroughly between several layers of paper towels or clean cloth towels. Break the tofu into small pieces and put in your blender or food processor. Add the remaining ingredients (except the arrowroot powder or cornstarch) and blend. Taste and adjust the sweetener if desired, then blend again. Add the arrowroot or cornstarch to thicken, if desired, and blend yet again. Chill thoroughly, then toss into the fruit salad, or use as a fruit dip. This recipe also works well as a “whipped cream” on whatever your heart desires.