But the truth is I'm really all:
when's it gettin' to warming up so I can chunk some greasy burgers on the grill?
(and top them with cheese)
Forget change and new beginnings. I always, always crave salty, greasy, full fat, cheesy foods in the winter.
Lucky for my cholesterol and blood pressure, winter means lots of citrus in South Louisiana.
Usually in the form of sweet, juicy satsumas.
A lot of fruit salads have condensed milk or marshmallow fluff or marshmallows or pudding or cool whip. I'm not knocking that (remember the big greasy, cheesy burger mentioned above?).
But this fruit salad is on the healthier side.
Which means I can parade it around in January and act like I'm all resolutions and and healthy food and crap.
When I'm secretly thinking about serving it on the side of greasy, cheesy hamburgers.
The dressing is simple and made with satsuma juice, honey, and cinnamon. And that's it.
Then I use whatever fruit is available. Most often satsumas, apples, and bananas. Sometimes pears. Sometimes maraschino cherries for color and because The Boy loves them.
Winter Fruit Salad
4 medium to large satsumas or tangerines--1 for juice, 3 separated into segments
1 Tbsp honey
1/4-1/2 tsp cinnamon
1 apple, cubed
1 banana, sliced
Juice 1 satsuma into the bowl you plan to use for serving. Whisk in honey and 1/4-1/2 tsp cinnamon, depending on how strong of a cinnamon flavor you like. Toss the prepared apple, banana, and satsumas in the dressing. The satsuma juice will help keep the banana and apple from browning. Let sit about 20 minutes, refrigerated. Toss again before serving.