Summer Finale Fruit Salad
I love to cook, but while we're sailing, or even while we're preparing and have just arrived, I can't. My mind seems to not be able to cross chef wires with sailor wires. So, we've been hungry, ate some weird stuff and had more boxed mac and cheese than you'd believe.
But I think I'm starting to cross the wires! I managed to pull this salad together in three minutes with ingredients I had on hand. I picked up the ingredients at a local market in Half Moon Bay where I was overjoyed to find products from several of my favorite farms I bought from in Berkeley. Then we sailed the ingredients to Santa Cruz where the sunny weather called for a cool, light salad!
Using only seasonal, locally grown organic produce, you can't really go wrong. This is the sweet, sweet taste of California as summer shifts to fall. Only four ingredients.
1 bunch grapes (approximately 1 cup, preferably biodynamic)
1 stalk fresh mint or about 10 leaves
1/2 cup organic mozzarella balls
Quarter figs top to bottom. Pluck grapes from their stems and rinse. Tear mint into fifths. Combine all ingredients in a serving dish. Delicious served alone as a snack. Pairs well with a fresh loaf of bread.