I know, I know. This is definitely a “its so freaking hot outside and it’s only 9 am” kind of breakfast, but I promise when I made this it was a beeeeeeeeeeautiful day. Hopefully summer will come to Northern California sooner than later. As it is I’m in a sweater in late may and the high for the day is something ridiculous – 62 degrees.
But this breakfast is perfect for those of you with warm weather. I just took one banana and ripped it in to pieces, about six strawberries and cut them in half (and hook off their green tops), and a hand full of blackberries. Viola, a breakfast I can make before my morning coffee.
I think the mushy texture of the bananas is delightfully offset by the firmness of the strawberries and blackberries, and the strawberry’s sweetness was nicely offset by tart blackberries. I think next time, I’m going to throw in some raspberries because, really, you can’t go wrong with raspberries.
I haven’t tried it yet, but I think some aged balsamic vinegar, the kind that’s more a syrup than a liquid, would be amazing over this. Next time it’s warm in my neck of the woods, I’m going to try it.
The best part about this kind of breakfast is you can easily switch things up based on what fruits you have in your kitchen. Or if you have picky eaters you can let them make their own. You can also easily increase the serving sizes to make a huge serving for a brunch.
1 handful blackberries
6-8 medium strawberries
Peel and rip the banana into bite size pieces and put into a bowl.
Rinse the handful of blackberries and place in the same bowl as the banana.
Rinse the strawberries and remove the green tops – I just ripped them off. Using a table knife or a paring knife, cut the strawberries in half and place in the bowl with the other fruit.
Enjoy! See, easily done before your morning coffee.