Fruit Salad
By Yankee Magazine|May 08 2003|
Yield
8 to 10 servings
Ingredients
juice of 1 large lemon
1/4 cup sugar or mild honey
2 red, green, or yellow apples, cored and cut into pieces
2 large oranges, peeled, seeded, pith removed, and sectioned
1 large or 2 small ripe pears, cored and chunked
1 banana, halved lengthwise and thickly sliced
2 kiwifruits, peeled and cut into chunks
2 cups melon balls (watermelon, cantaloupe, or other ripe melon)
2 peaches, nectarines, or plums, pitted and cubed
1 cup whole berries (small strawberries, blueberries, raspberries, or a combination)
1 cup seedless red or green grapes, halved
Instructions
In a large mixing bowl, whisk together the lemon juice and sweetener. This acidic mixture will keep the fruit from browning for a few hours or overnight. Add the fruit, one kind at a time, tossing gently after each addition, striving for a colorful mixture. If it seems too dry, add a splash of fresh orange juice.
Notes
Tip: Cut the fruit neatly into pieces small enough to eat in one bite but not so small as to lose the character of the whole fruit. In other words, your salad shouldn’t look like fruit hash with tiny pieces that are hard to identify.
This recipe is great and so easy and everything is shouting SUMMER TIME! It is great and my family absolutely loved it. The honey in the recipe is great, too.
I have made this salad for years, and there’s nothing better to eat!!
Simply the best summer dish. I too, have been making this for many years. For a real treat, try serving the fruit salad over a scoop of rainbow sherbet. Great for July 4th BBQ and we have made this salad our summertime dinner.