Number Salad

Mona and her sister made an impressive fruit salad for Mother’s Day brunch.  This was inspired by a “Number Salad” assignment Mona brought home from school.

We assembled these items:

Cutting board

Child-appropriate knife

Small bowls to hold below ingredients until assembling time

Four oranges, rinsed, peeled, partitioned into segments

One small package (8oz) of blueberries, rinsed

Ten strawberries, rinsed, each cut into fourths

One package of dried cranberries

Four apples, rinsed, cored, chopped

One small watermelon, rinsed

Mellon baller tool

Two lemons, rinsed

Honey

Teaspoon measure

Five serving bowls

Here’s the recipe for The Mother of all Fruit Salads:

1 small watermelon, cut in half, contents emptied (we used a mellon baller tool), set aside.

2 lemons, juiced, mixed well with

3 teaspoons of honey, then added to

4 peeled, cored, and chopped apples. Divide lemon/honey/apple mixture evenly into

5 bowls (we used watermelon halves as two of the bowls, for Mommy and Granny). Add to each bowl

6 pieces of watermelon (remember step one above?),

7 pieces of orange,

8 pieces of strawberry,

9 cranberries, and

10 blueberries.

The girls enjoyed the activity, and everyone liked the fruit salad.  Here are some photos of the process.

Assembling ingredients:

Scooping out watermelon:

Three teaspoons of honey:

Juicing two lemons:

Mixing lemon juice with honey:

Chopping up apples:

Cutting each strawberry into fourths:

Putting 10 blueberries into each bowl: 

Putting nine cranberries into each bowl:

Pretending to indulge: