The summer fruit salad with chimichurri shouldn’t work at all. Once I put the chimichurri together (in the proportion given by the Bravo TV recipe), I was both in love and terrified. The sauce is a winner; after I’m done with this
defilement Eat Your Heart Out Diet, I am going to use it as a go-to marinade for chicken and skirt steak before grilling. But…I’m supposed to marinate my *fruit* in this garlicky, spicy glory? I did, dutifully tossing 300g each of cantaloupe and watermelon and 150g each of grapes and pineapple in the sauce. The garlic was wafting up from the bowl. I had backup containers of pineapple and watermelon and a few apples in the fridge, just in case it all went to shit. But it didn’t. My God, this fruit salad is GLORIOUS.
I’m going to end up adapting Sam Talbot’s Summer Fruit Salad, doubling the cantaloupe and watermelon and leaving the remaining ingredients as-is. I’ll keep the chimichurri and fruit mix separate until I’m ready to have a portion, and hold off commencement of eating until 3pm or so. I’ll also snag Hubby’s blood glucose testing kit and test pre- and post-prandial at 60 and 120 minutes. If it spikes my blood glucose higher than 130, I’ll pitch the remainder and just survive the rest of the night on mineral water.