Very Berry Fruit Salad

Not every dish that helps you needs to be a project. This one is 3 ingredients, no heat, almost no effort, and it is genuinely lovely. Raspberries, blackberries, and a little chopped apple, tossed together and eaten cold.

Berries are among the lowest-sugar, most polyphenol-dense fruits there are: raspberries and blackberries bring deep-pigment antioxidants and a good amount of fiber that feeds a healthier gut community, which is why berries earn a place on the plate more often than the very sweet fruits do. The apple adds a little more fiber and crunch.

Rinse the berries gently and toss everything just before eating so it stays bright. A bowl of whole fruit, eaten slowly, is a complete small pleasure.

Ingredients

• 1/4 cup red apple, chopped
• 1/4 cup raspberries
• 1/4 cup blackberries
• 4 tsp strawberry jam or strawberry puree (choose a no-sugar-added puree, or blend fresh strawberries)

All ingredients are AIP Core compliant. If you use jam, pick one with no added refined sugar and no seed-based thickeners; a simple puree of blended fresh strawberries is the cleanest choice.

Method

• Add the chopped apple, raspberries, and blackberries to a bowl.
• Spoon over the strawberry jam or puree and toss gently to coat.
• Chill until serving.

This is a flexible template. Cherries, blueberries, banana, or orange swap in easily. Blended with a little liquid and some greens, it also makes a fine smoothie base.

*Adapted from acleanplate.com*