Master Recipe

Fruit Salad

NOTE: There are two secrets to good fruit salad. First, make sure to stir the sweetener into some liquid to dissolve it completely. We found that honey is foolproof but that granulated sugar works well provided the mixture is stirred vigorously. Second, fruit salad must contain some citrus juice to prevent browning. We use the juice of an orange (lemon juice can be too tart) to keep everything looking fresh. After the orange juice and sweetener, everything else is optional, although you should use at least three or four fruits for a good contrast of flavors, colors, and textures. Serves six.

  ¹/₄    cup orange juice, preferably fresh-squeezed

  2    tablespoons honey or sugar

  6    cups fruit cut into bite-sized pieces, such as cored apples with peel on (see figures 2 and 3);

     cored pears with peel on (see figures 6–8); hulled strawberries; peeled kiwis (see figures 20 and 21); stemmed blueberries, whole raspberries, or blackberries;

     peeled and seeded melon;

     peeled and pitted mangoes (see figures 11–14);

     pitted peaches, apricots, nectarines, or plums;

     seedless grapes;

     peeled (see figures 9 and 10) and sectioned oranges or grapefruits

     Mint leaves for garnish, optional

INSTRUCTIONS:

1. Combine juice and honey or sugar in large serving bowl. Add fruit to bowl and toss to combine.

 

2. Chill fruit salad for 1 hour to blend flavors. (Salad can be refrigerated for 1 day in airtight container.) Serve fruit in individual bowls with a little liquid poured over each portion. Garnish with mint leaves, if desired.