This is my idea of an invigorating weekday breakfast, and I make an already easy recipe even more manageable by chopping up the fruit the evening before and leaving it in covered bowls in the fridge. I know that some people might worry about the lessening of vitamin content thereby, but I assure you that unless you grow your own fruit or get up bright and early and buy it from a farmer who’s just picked his, then you might as well not start worrying about how many vitamins you’re losing by doing a little bit of in-advance chopping. Better than not eating at all, to be frank, and I also rather like the swallowing without chewing aspect that a little steeping gives.
This is the fruit I tend to use, although the key point here is really what I have in the fridge. The pomegranate juice below is out of a bottle, but if you’re using out-of-season strawberries, use a squeeze of real juice to steep the berries and replace the mixed seeds with a gloriously jeweled topping of pomegranate instead.