Fresh Fruit Cups

Celebrate Mother’s Day with this bubbly stunner. Serve it as the cherry on top of a breakfast in bed, or the colorful centerpiece of a mid-May brunch spread.

In fact, use it as a bite to celebrate any given Sunday throughout the year! Make this easy recipe your go-to solution for overripe fruit and half-poured bottles of Saturday-night champagne. It’s the tastiest way to not ever waste a thing.

cooking information

• Yield:6-8 people
• Prep Time: 15-20 minutes

all ingredients

• 3 Oranges
• 3 Peaches
• 3 Plums
• 1 Carton Blueberries
• 1 Carton Raspberries
• 1 Carton Fresh Strawberries
• 1 Bottle of Champagne
• Fresh Mint

recipe instruction

1. Prepare your fruits: Cut the tops off of the strawberries and slice into quarters. Slice your peaches and your plums in half, remove the pits and then slice into 8 equal wedges. Rinse your raspberries and blueberries.

2. Supreme your oranges: First, cut the top and bottom off. Next, cut the peel including the pith off the entire orange. Then, holding the orange in your hand, slice the segments from the center without cutting any of the white membranes.

3. Place all of your fruit into a large bowl. Add enough champagne to cover it all and let soak in the refrigerator for a couple hours.

4. Just before serving, tear some fresh mint into the bowl and toss all of the fruit together.

5. Serve chilled with some of the champagne as a sauce.

cooking tips

• You can use any fruit you like but try to stay away from fruit that oxidizes (browns) easily (apples, pears, bananas).
• This is amazingly delicious by itself — especially in the spring and summer — but you can always serve it over sorbet or ice cream too.