Delicious Reading: Blueberry Ambrosia Salad or Purple People Eat-Yer Fruit Salad

I think I was in first grade the first time I realized how normal things become more fun if they are given a themed name. Our school�s October lunch menu stated that on the 31st, we would be dining on Cats� Tails, Witches� Fingers and Frogs� Eyes (corn dogs, carrot sticks and grapes).

Now, as an adult, I do the same thing whether it is for my kids� birthday parties when blue Kool-Aid and 7-Up with scoops of vanilla ice cream becomes Elsa�s Frozen Punch, the premiere of a TV show when I prepared A. Ham and cheese sandwiches while PBS aired �Hamilton�s America� or a holiday like Halloween.

Typically, for our pre-trick-or-treating feast, I make a big pot of chili followed by a chocolate dessert, featuring crushed Oreo �dirt� and gummy worms. It has occurred to me this is overkill on a night they will get loaded up with fun-size candy bars, so I tried to think of a way to make a themed fruit dessert. After all, a 2015 study in the �International Journal of Business and Market Systems� found children would choose fruit with a character sticker on it over a cupcake.

An idea came to me as I was looking through fruit salad, or ambrosia, recipes. If I used frozen blueberries and let them defrost in the salad, they would turn everything purple. And that is how the One-Eyed, One-Horned Flying Purple People Eat-yer Fruit Salad was born. If you are not enjoying this on Halloween, I guess you can just call it blueberry ambrosia.

2 20-ounce cans of drained pineapple chunks

1 12-ounce bag frozen blueberries

1 individual 5.3-ounce serving-size container of lowfat vanilla Greek yogurt

1 8-ounce tub Cool Whip Light

8 ounces miniature marshmallows

Mix the fruit, yogurt and half the cool whip in a large bowl. Chill at least 4 hours and up to overnight. Before serving, stir in the rest of the Cool Whip and the miniature marshmallows.