The first time I stumbled upon the idea for this stacked fruit delight, it was a sweltering summer afternoon, and my kitchen was a graveyard of ripe fruit begging to be used. I wanted something that felt like dessert but was as simple as breakfast. As I began layering the vibrant slices, the sweet, summery aroma of ripe bananas and berries filled the air, instantly lifting my mood. What emerged from that happy experiment was not just a dish, but a little edible sunshine on a plate. This Banana Strawberry Blueberry Stack became my instant favorite—a no-fuss, stunningly beautiful treat that never fails to make me smile.
Ingredients
- 2 ripe bananas, sliced into ¼-inch rounds
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
After the bullet list: The magic of this stack lies entirely in the quality of your fruit. This is non-negotiable for me: don’t use raw, green-tipped bananas. Wait until they’re beautifully speckled with brown spots—they are sweeter, softer, and their flavor is profoundly deeper. For the strawberries, seek out the reddest, most fragrant ones you can find; their juiciness is key. And while fresh blueberries are my top choice, in a pinch, frozen blueberries that have been thawed and thoroughly patted dry can work, though they may bleed a little color. I’ve tried it both ways, and the fresh ones truly make a monumental difference in both texture and taste.(See the next page below to continue…)