Best Fruit Salad Recipes (2024)

FAQs

How do you elevate fruit salad? ›

Here are some ideas: Citrus zest: Sprinkle some grated citrus zest, such as lemon, lime, or orange, over the fruit salad. This adds a burst of flavor without any added sweetness. Fresh herbs: Chop up some fresh herbs like mint, basil, or cilantro and mix them into the fruit salad.

Salt and lemon juice also help a great deal, if you can't eat much salt use a bit more of the lemon. Garlic helps as well.

Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated. Fold in pineapple, fruit co*cktail, bananas, apple, coconut, pecans, raisins, and cherries. Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

In the simplest form of the game, each person is assigned a fruit name: apple, orange, pear, banana, etc. 3. The player in the middle calls out the name of one of the chosen fruits, and each person assigned to that fruit jumps up and rushes around like a headless chicken trying to find an empty seat to sit in.

It can be as simple as a combination of sugar and water, or even your favorite sweet alcohol. Then, leave the fruit to soak for a few hours. As it does so, the flavors of your macerating liquid will work their way into the fruit's flesh, making them taste better, and helping them plump up.

Registered dietitian Kyle Shadix, who teaches food safety at Teachers College, Columbia University, says: “Uncooked produce should be served cold, and if your fruit salad is room temperature, send it back. Bacteria thrive at temperatures between 40 and 140 degrees, and the warmer it is, the more they grow.”

Fresh Mint: A few sprigs of fresh mint add brightness and flavor to this fruit salad! Flaky Salt: This is optional, but highly recommended! A pinch of sea salt perfectly compliments the sweetness of the fruit and brings this dish together.

Adding salt to a fruit salad is not a common practice, as fruit salads are typically enjoyed for their natural sweetness and refreshing flavors. However, adding a small pinch of salt can sometimes enhance the taste of the fruits by subtly balancing the sweetness and bringing out the natural flavors.

What to do if fruit salad is too sweet? ›

Here are some ideas: Citrus zest: Sprinkle some grated citrus zest, such as lemon, lime, or orange, over the fruit salad. This adds a burst of flavor without any added sweetness. Fresh herbs: Chop up some fresh herbs like mint, basil, or cilantro and mix them into the fruit salad.

A nice light poppy seed dressing is easy and sweet and sour. Or you can do a fruit salad with a side of fruit yogurt mixed with Cool Whip. Kinda just a fluffy fun side sauce. You could use a mayo based dressing, a honey lime dressing, or a yogurt dressing.

In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit.

Sugar is hygroscopic, which means it attaches itself to water molecules, when you add sugar to your fruit salad, sugar will extract the juice from the fruit. This helps soften the fruit and makes it easier on the palate. The salad is juicy.

Avoid mixing your watermelons, muskmelons, cantaloupe and honeydews with other fruits. Try not to mix acidic fruits, such as grapefruits and strawberries, or sub-acidic foods such as apples, pomegranates and peaches, with sweet fruits, such as bananas and raisins for a better digestion.

The fruits that produce ethylene, including peaches, bananas, apples, and honeydew melons shouldn't be kept in the same place as avocados, grapes, lemons, onions and other fruit and vegetables intolerant to this chemical.

Tomatoes and bananas

This pair is actually on the list of what fruit and veggies not to store together. Fruits and vegetables that do a lot of ripening after they're picked, such as tomatoes, bananas, kiwis and honeydew melons, are best stored apart.

A good rule of thumb is to keep high-ethylene gas-emitting fruits apart from other produce. Apples, avocados, stone fruits, pears, bananas and tomatoes are a few of the top offenders, with delicate leafy greens being some of the most susceptible to ethylene gas. Also, keep onions to themselves.