Recipe: Beating the Heat

Us Seattle-ites aren’t made for extreme weather.  Three snowflakes shuts down the entire metro area.  Rainfall makes hour-long commutes out of a three-block drive.  The slightest bit of humidity is a major indicator that the apocalypse is on the way.  This week featured humidity the likes of which Seattle rarely sees.  Newscasters used adjectives like “sultry,” “very intense,” “extreme” and “one-hit wonder” to describe the thunderstorms that passed through.  It was 30 degrees cooler than anywhere in the U.S. that is east of Denver.  Told you we have a flair for the dramatic here.

Still, hot is hot and humid is humid.  My hair looked terrible for two days and I couldn’t figure out what to wear because it was too hot for rain boots and a North Face raincoat, but too rainy for a sundress and heels.  So, I threw on some running gear and headed to the market.  I picked up a bunch of random fruit and herbs, returned home and promptly forgot about my bounty as the work week and a half marathon swallowed me whole.  After being called off from work this afternoon, I opened up the fridge to see what I could whip up for dinner and found a drawer full of fruit that needs to be eaten – today.  My fruit intake has taken a dive since going Paleo, but I can’t think of a better way to spend a humid post-half marathon evening than enjoying a bright fruit salad on my patio with a new book and Blaze. Use whatever you can find in your pantry when you make your salad – this would be great with melons, berries, apples, bananas or citrus fruit.

Spicy Mint-Lime Fruit Salad


6 lg. strawberries, sliced

1/2 pint blueberries

1/2 papaya, sliced

1/2 champagne mango, sliced

Couple of slices of pineapple

Handful of Rainier cherries, pitted and halved

3 Tbsp. fresh mint, sliced

Juice of 1 lime

Generous pinch of “wicked spice” (mix of cayenne pepper, black pepper, salt, oregano, rosemary and garlic) – optional


1) Mix all fruit together in a medium bowl.  Add lime juice, mint and optional wicked spice.  Stir until well-combined.

2) Chill for 25-30 minutes or until ready to serve.  If you will be serving later in the week, wait to add mint until it is closer to serving time.

Prep time: 5 minutes

Total time: 30 minutes

Serves: 2-4 people, depending on course and general humidity level


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