Fruit Salad

Have you been searching for the perfect fruit salad packed with delicious flavors that comes together in a snap? Today’s your lucky day. My fruit salad recipe is so easy and just beyond delicious.

Preparation

First off, wash that fruit. It could have little bits of crud on it you do not want to eat, and you might find a bunch of moldy stuff that no one wants to eat either. Give it a look-over; make sure there are no bad apples or bananas in there. Set everything aside on a paper towel to blot dry because you don’t want to inject a bunch of water into this—you want only delicious flavor. Pat everything dry.

The Dressing

While the cleaned fruit is drying, make the dressing. Start with the zest of half of a lime. Do not get the pith; it’s just the very end of the skin, the green part. The pith is bitter.

Add about two tablespoons of lime juice. This whole recipe is forgiving; if you don’t have kiwis on hand, for example, use another fruit you want. It’s really about how to make fruit delicious and easy for people to have in larger portions, and to keep in your fridge so your kids can grab something without having to bug you.

Add about three tablespoons of honey. Give it a whisk; the honey is thick because it has low water content, but it will soak up the liquid and turn into a nice dressing.

Add a tablespoon or two of really nice orange liqueur for depth of flavor. It’s optional; you can substitute more orange juice if you prefer. Whisk and set aside to infuse.

Chopping the Fruit

Cut grapes in half so they’re easy to scoop. Use a sharp knife, moving slowly, and transfer pieces to the bowl. Start with the more durable fruits.

Oranges

I love using canned mandarin oranges because they’re perfectly sweet and already segmented, but you can supreme fresh oranges. Use a knife to cut the skin and all the pith away, then slice between the membranes over the bowl to catch the juice. Aim for about a cup of orange segments.

Kiwis

Cut kiwis in half and use a spoon to scoop the flesh away from the skin. Chop and add to the bowl.

Strawberries

Remove the tops from about a pound of strawberries and slice into bite-sized pieces. If the berries look beautiful but taste bland, substitute another fruit.

Assembly

Add half of the raspberries (save some for the top), one cup of blackberries, one cup of pineapple (canned is fine), and one or two sliced bananas if desired. Pour the dressing over the fruit and toss gently. The acid from the other fruits keeps the banana from browning too much, but you can add banana just before serving if you prefer.

Serving

This salad can be made the night before; the flavors meld beautifully. Give it a final toss and serve chilled.