Photography By Shane Edward Photography
Aah, that first taste of spring! There is nothing quite like the hint of warmer air and longer days after a cold winter that begins to push up those crocuses from the previously frozen earth. Likewise, 50 days after the celebration of the greatest event in human history, the resurrection of our Lord Jesus Christ from the dead, we celebrate the feast of Pentecost. Commemorating the descent of the Holy Spirit upon the Apostles described in the second chapter of Acts, Pentecost falls on May 19 this year.
“There appeared to them tongues as of fire, which parted and came to rest on each one of them. And they were all filled with the holy Spirit and began to speak in different tongues, as the Spirit enabled them to proclaim.” (Acts 2:3-4)
As we know, from this moment forward, the Apostles went out on mission to spread the Good News of Jesus Christ to the far corners of the world. Through the sacrament of confirmation, we, too, are sealed with the gifts and fruits of the Holy Spirit. The 12 fruits in this bright and colorful salad are representative of the 12 fruits of the Spirit imparted to us at confirmation: charity, joy, peace, patience, kindness, goodness, generosity, gentleness, faithfulness, modesty, self-control and chastity.
This is quite a list! Our mission as baptized Christians is to bring others to know Jesus and live in his love. As we celebrate the birth of our Church this month, let us consider whether we are “good trees bearing good fruit” or, heaven forbid, “rotten trees bearing bad fruit.” As Jesus says: “By their fruits you will know them.” (Mt 7:20)
Enjoy this delicious fruit salad and celebrate the new life that spring brings. Know that God makes all things new through his death, resurrection and infinite love for us. Happy Pentecost!
Recipe By Tina Folkertsma
- 3 kiwi fruit
- 1 grapefruit
- 1 pomegranate
- 2 mandarin oranges or clementines
- 1 c. seedless red grapes
- 1 c. seedless green grapes
- 1 c. cherries
- 2 bananas
- 1 c. fresh pineapple
- 1 ½ c. blueberries
- 1 ½ c. strawberries
- 1 ½ c. blackberries
- Citrus glaze
- ⅔ c. fresh orange juice (about 2 large oranges)
- ⅓ c. fresh lemon juice (about 2 lemons)
- ½ c. packed brown sugar
- ½ t. orange zest
- ½ t. lemon zest
- 1 t. vanilla extract
Bring orange juice, lemon juice, and brown sugar to a boil over medium-high heat. Reduce heat to medium-low, add orange and lemon zest. Simmer until slightly thickened, 5-10 minutes. Remove from heat; stir in vanilla extract. Set aside to cool.
Peel and chop fruit as needed to achieve similar sizes, slicing bananas into lemon juice and then draining to prevent oxidation. Layer fruit in a large bowl and pour cooled sauce over it. Cover and refrigerate for 3 to 4 hours before serving.
Serves 12