Cantaloupe always reminds me of the night we got engaged.
There I was, sitting on the couch eating cantaloupe out of a giant piece of Tupperware. I even documented it on Instagram. (Yes, I spent a little over 10 minutes scrolling through my feed to find this post, which I posted 108 weeks ago.) Little did I know that three hours later I’d have a gorgeous asscher cut diamond sitting on my finger. I didn’t even know what an asscher cut was before that day. It’s weird how memories work, isn’t it?
Speaking of marriage, it’s kinda hard to believe we’ve been married for over a year now. It really is true—time flies when you’re having fun! I don’t even care how cliche that actually sounds. Our first year of marriage was a breeze, and the fun level is at an all-time high. I mean, just last night we had date night at Costco to grocery shop and eat free food samples! Who wouldn’t love to be in our shoes?!
Hahaha. 🙂 In all seriousness though, we have fun together no matter what we’re doing. And I wear some damn cute shoes.
Thinking about the boldness of this recipe also brings me back to the days when Kyle and I first met. He would cook me chicken fettuccine alfredo with broccoli. I would say I made him chicken noodle soup from a can with a turkey sandwich on the side—which was my expertise at the time—but I don’t remember cooking for him at all in the first year and a half we knew each other.
Just like our relationship has evolved into a truly fantastic marriage, my cooking skills have evolved from screwing up boxed Mac ‘n Cheese to creating recipes from scratch. I feel pretty accomplished in these areas of my life. One more so than the other…I’ll let you take a stab at which one comes first.
I feel like I’m coming to a point in my blogging career where I need to branch out a bit on my recipe selections. Mostly because one of the things I love about food blogging is the recipe experimentation and trying new things! You may not think fruit salad is terribly extraordinary, and I’d normally be inclined to agree. This one, however, has a bold twist with the additions of mint and pistachios. Not only does it pack a flavorful punch, but its more filling than your average fruit salad with healthy fats you get from pistachios, making it the perfect summer snack!
Mint Pistachio Fruit Salad
Yield 4 servings
- 1 cantaloupe
- 1 cup wild blueberries
- 3/4 cup pistachios, shelled and chopped
- 8-10 mint leaves
- Chop cantaloupe into 1/2 inch pieces and add to a bowl.
- Mince or finely slice mint leaves, and add to the bowl along with pistachios and blueberries.
- Stir to evenly distribute ingredients and serve.
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value
Total Fat 11 g
Saturated Fat 1 g
Unsaturated Fat 8 g
Sodium 154 mg
Total Carbohydrates 29 g
Dietary Fiber 5 g
Sugars 22 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.