My craving for this usually begins at Thanksgiving. No matter how little, or much, I am responsible for dinner, I will make a fruit salad.

I want it right beside the mashed potatoes, for contrast.

Now in January, after record setting rains, high winds, cold weather and days of nothing that resembles a beach, I want fruit salad.

I encourage you to join me. You may, like me, get a reputation as being a healthy cook, when in reality, all you are doing, is exercising your ability to cut up fruit, while inhaling pleasantries.

The first ingredient: a pineapple. It needs to feel just slightly soft, yet be solid, and when you can easily pull out one of the leaves, it is ripe. If you pick up and smell it, you will really look like you know what you are doing.

Then choose some hard apples, granny smiths and braeburns are both good choices. You need two or three.

And then several large naval oranges. Produce people are amongst the friendliest in the world and they love it when you ask, "Which are _____are the best right now?"

You want the oranges to feel heavy for their size and the skins to not be too thick,'but don't be shy, ask a produce person.

You want this salad to last a few days, so choice your next fruits carefully. Pears are good, but they need to be a little firm, or they will become mushy.

Seedless grapes are good. Frozen rasperries work, but only if you are willing to have a red salad. Pomegranate seeds are fun. Make this salad to please yourself.

Choose a container that allows you to notice your fruit salad when you open the refrigerator.

Begin by cutting off the top of the pineapple and then cutting off the rough outsides. Then cut it in half from the top, and make the HUGE decision about how large or small you want your pineapple pieces to be. You will want to cut out some of the core, unless you enjoy a really LONG chew.

There is going to be pineapple juice all over the cutting board, and you will forget that it is winter. Then just keep cutting to your heart's content.

This is so relaxing. The orange smells like heaven and there is juice everywhere. You can stir your salad lightly as you make it; the color and textures are mesmerizing.

The best part is when you open the refrigerator the next day and there it is!!! Picking through the tastes, colors and textures is so satisfying. You can throw some plain yogurt on the top and a little bit of granola. Life is good.

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