Fruit Salads from the past to the present

I found this description of a salad in my grandmother's 1927 UDC Cookbook. It is written in her handwriting but I doubt that she was the author. I strongly suggest, as does my mother, that it was written by their distant cousin Mary Cotton Davenport who was born at Island Home, the oldest existing home still standing in Washington County, and lived and raised her children in Mackeys.

Mary Cotton, as she was called was a graduate of Saint Mary's High School and College in Raleigh. Upon her husband's death in the very early 1950's, she entered UNC at Chapel Hill and received her BA degree in Journalism. Mary Cotton was a lovely lady, gifted writer and story teller. She was also one of the finest Christians that I have ever had the privilege of knowing and loving.

“The Salad has a special grace

To brighten all occasions,

There's nothing that can take its place,

It needs no set equations -

Onions, lettuce, peppers, leeks,

Radishes and cheeses,

A dash of cayenne till it speaks,

Or garlic till it teases;

Herbs and capers on the shelf,

Spice from every nation -

Roll up your sleeves and help yourself,

It is your own creation!”

This first salad that I am sharing with you is a classic Inner Banks Heritage Salad. It is easy to prepare and so delicious! It used to be a “must” to serve this salad to introduce spring. We have always simply called it:

Southern Lettuce

Mary Cotton Davenport

For this dish, use the tender home-grown lettuce. After washing, drain, then slice or shred and sprinkle with salt. Arrange in shallow salad bowl. Put into a pan on stove, two tablespoonfuls ham gravy. Add to this ½ cup boiling water. Let come to rolling boil and pour over lettuce. Garnish with sliced hard-boiled eggs and sliced green spring onions. Most delicious with fried ham slices, new Irish potatoes, garden peas, and Harvard beets.

The next salad is elegant and simple to prepare and serve. It too is a classic Inner Banks Heritage Salad. For something truly different serve this during the spring and summer when bell peppers are at their best.

Bell Pepper Salad

Margaret Hampton

Cut the stems from two large sweet red, yellow or green peppers, then remove seeds and wash thoroughly. Take a quantity of cream cheese sufficient to fill the peppers and add to it, mixing well, ½ cupful of chopped nuts. Fill the peppers with this mixture and set in a cool place until just before serving. Then cut in slices. Place 1 or 2 slices on a lettuce leaf and serve individually, serving a tablespoonful of mayonnaise over each slice.

My mother made the following salad last summer and it is so yummy! It also makes a grand presentation!

Berry Salad

Glenna Browning

1 bottle store-bought creamy poppy seed dressing

• For each individual bowl, use:

• 2 C. salad lettuce

• 1/2 C. strawberries

• 1/2 C. blueberries

• 1/2 C. cubed mozzarella cheese

• 1/2 C. cubed cooked chicken

• 1/2 C. candied walnuts*

Place salad in each bowl. Add berries, cheese, chicken, and candied walnuts to each bowl. Toss. Add dressing to your liking.

*For candied walnuts, place walnuts with sugar in a pot and heat on the stove stirring until sugar is brown and coating the walnuts.

This last salad will be a great hit in your family. Every season comes with its own fresh fruits and I just happen to love them all! That's why the concept of a fruit salad is so perfect. They combine seasonal fruit to make for a sweet side or even a healthy dessert.

Fruit Salad with Rum

Add a little something special to your fruit salad.

• 1 cantaloupe, balled

• 1 honeydew melon, balled

• 1/8 watermelon, balled

• 1 C. blueberries

• 2/3 C. sugar

• 1/3 C. water

• 1 tsp. lime peel, zested

• 6 Tbs. fresh lime juice

• 1/2 C. light rum

• fresh mint leaves

Bring water and sugar to a boil. Continue boiling until reduced to a syrup. Add zested lime peel. Cool to room temperature. Stir in lime juice and rum. Combine melon balls. Pour syrup over fruit. Chill in refrigerator. Stir in blueberries before serving. Serve chilled in an attractive bowl, garnished with fresh mint leaves. Serve with Fruit Salad Dressing.

That's it for today. I've given you two Classic Heritage Inner Banks Salads along with two new salads for your family's enjoyment.

Until next week. . . . . eat well!!!