Looking for a quick snack or an easy dish to make for a picnic, barbecue or party, fruit salad is a great option.
A few additions to a fruit salad can go a long way in adding color, flavor and uniqueness. A squeeze of fresh citrus juice prevents browning in some fruits and adds a bright flavor that will help balance out the sweetness of the fruit. Similarly, a chiffonade of fresh herbs (like mint, basil or cilantro) elevates and enhances a dish of fruit.
When making a fruit salad think about flavors that will complement and balance the sweetness (or sourness) of the fruit you are using. Smoky, spicy and salty flavors work well with very sweet fruits like berries or melon. A homemade simple ginger syrup complements tart fruits like pineapple.
To make the ginger syrup:
Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Add 1 piece (about 4 ounces and 10 inches long or use several small pieces) of fresh ginger, peeled and cut into very thin rounds. Bring to a simmer. Remove the pan from the heat and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.
Fruit and Herb Salad
For the salad:
- 1 pint strawberries, stemmed and halved
- 1 half-pint raspberries
- 1 half-pint blueberries
- 2 oranges, peeled and cut into sections
- 2 kiwis, peeled and cut into large chunks
- 1 mango, peeled and cut into large chunks
- 2 cups fresh pineapple, cut into large chunks
- 1 cup cantaloupe or honeydew melon chunks
- 1/4 cup fresh mint, julienned, for garnish
For the syrup:
- 1 cup sugar
- 1 cup water
- 1/2 cup chopped fresh mint
Combine all of the fruit in a large attractive serving bowl. Refrigerate.
For the syrup:
Bring the water to a boil, add the sugar and then the mint. Boil until the sugar is completely dissolved, about 2 minutes.
Strain through a colander into a bowl. Let the syrup cool.
Gently combine the cooled syrup with the fruit just before serving.
Garnish with mint and serve immediately.
Wine Soaked Fruit Salad
- 1/4 cup superfine sugar
- 3/4 cup Grand Marnier
- 2 cups rosé wine
- 2 cups red wine
- 1 Granny Smith apple, cored and thinly sliced
- 2 cups strawberries, tops removed and halved
- 1 orange, thinly sliced
- Mascarpone cheese for garnish
In a large mixing bowl, combine the sugar, Grand Marnier and both wines. Stir until the sugar dissolves.
Next, add in all of the fruit, making sure that all the pieces are submerged in the liquid. Cover with plastic wrap and refrigerate overnight.
Use a slotted spoon to remove the wine soaked fruit to individual dessert bowls. Top with a dollop of mascarpone cheese and serve.
Basil Fruit Salad
- 1 pound seedless watermelon, peeled and cut into 1-inch cubes (4 cups)
- 3 cups seedless green grapes, halved
- 2 cups fresh blueberries
- 2 tablespoons thinly sliced fresh basil leaves
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
In a large bowl combine the watermelon, grapes, blueberries and basil.
In a small bowl whisk together the vinegar and honey and drizzle over the fruit. Stir gently to coat.
Cover and chill for up to 8 hours.
Melon, Berry and Cheese Salad
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small shallot, thinly sliced
- 1/2 teaspoon minced preserved lemon peel or lemon zest
- 1/4 teaspoon crushed red pepper
- Freshly ground pepper
- 1/2 honeydew melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
- 1/2 cantaloupe melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
- 1 cup blackberries
- 2 ounces ricotta salata, parmigiano-reggiano or feta cheese, cut into thin slices
- 2 tablespoons snipped chives
In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon, crushed red pepper and season with salt and pepper.
Arrange the melon slices and blackberries on a large serving platter.
Drizzle the dressing over the fruit. Garnish the salad with cheese, snipped chives and serve.
Red Fruit Salad
- 1/2 pound cherries, pitted and cut in half
- 1/2 pound seedless red grapes, cut in half
- 1 pound strawberries, cored and cut in half
- 1 1/2 teaspoons whole coriander seeds
- 3 tablespoons brown sugar
- Juice and zest of half a lemon
- Mint for garnish, optional
Combine the fruit in a large bowl.
Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle or a coffee grinder until finely ground. Work the sugar into the coriander one tablespoon at a time.
Sprinkle the mixture evenly over the fruit along with the lemon zest and toss gently with your hands. Season with the lemon juice.
Set aside for at least ten minutes or even overnight before serving.
Add mint if you like it before serving.