10 Simple, Scrumptious, and Wholesome Fruit Salad Recipes

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Danielle Daly

THIS IS NOT Your average overly cute neighborhood block party looks like there’s a sale of fruit salads on honeydew.

These are actually good fruit salads that are loaded with surprising, complex flavors that aren’t all SUGAR.

And let’s not sell food too short. The fact that they cover the spectrum of colors signals their wide variety of antioxidants to fight disease. Try one for a solid snack, a dinner side dish, or even a dessert. Bonus points if you try them all.

In order to improve these recipes, it is important to know a few things about how to make them. Nothing important – this is the fruit salad we’re talking about here.

Step 1: muscles a mess.

A little sugar will help concentrate the flavor of fresh fruit and improve the texture by making a type of dressing. Using a rubber spatula or cocktail muddler, mash the “basic ingredients” (you’ll see what we’ll talk about shortly) in a large bowl for about 30 seconds. Easy.

Step 2: marinating.

Mix in the “add-ins”, throw everything together, and let sit (if you have time) at room temperature, stirring occasionally for 15 to 30 minutes, until everything becomes juicy. As with any marinade, the flavors mix and reinforce when you let it all sit together.

Step 3: top and eat.

All you have to do is top the fruit salad with the “kicker”. Each salad serves 4.

Powerfully refreshing, nutritious and specially developed for hot summer days – these fruit salads deliver.

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1

Sweet Caprese

THE BASE: 3 teaspoons of sugar + 1 teaspoon of thyme + 1/4 teaspoon of pepper

THE ADD-INS: 2 cups peaches + 2 cups cherries (halved) + 1 1/2 cups cherry tomatoes (halved)

THE KICKER: 1 cup of mini mozzarella + 2 cups of arugula + 2 ounces of ham (shredded) + 1 tablespoon of balsamic vinegar

2

Mango nana berry

THE BASE: 4 teaspoons sugar + 2 teaspoons lime zest + 1/4 cup basil (chopped)

THE ADD-INS: 1 1/2 cups of mango + 2 cups of strawberries (halved) + 2 cups of banana

THE KICKER: 1 1/2 cups black rice + 1/3 cup roasted cashew nuts + 2 tablespoons lime juice

3

Ginger plum

THE BASE: 4 teaspoons sugar + 1 tbsp fresh ginger (grated)

THE ADD-INS: 1 1/2 cups dark grapes (halved) + 1 1/2 cups blueberries + 2 cups plums

THE KICKER: 1/3 cup almonds (sliced) + 2 tablespoons lemon juice

4th

Cucumber melon mint

THE BASE: 3 teaspoons of sugar + 2 teaspoons of orange peel + 1/4 cup of mint (sliced)

THE ADD-INS: 4 cups of watermelon + 2 cups of oranges + 2 cups of cucumber

THE KICKER: 1/2 cup of feta (crumbled) + 3 tablespoons of pistachios + 1 teaspoon of za’atar spice + 2 tablespoons of lemon juice

5

Tropical vanilla

THE BASE: 4 tsp sugar + 2 tsp grapefruit peel + 1/4 cup Thai basil (sliced)

THE ADD-INS: 2 cups of dragon fruit (diced) + 1 1/2 cups of star fruit (sliced) + 2 cups of mango (diced)

THE KICKER: 1/3 cup unsalted peanuts + 1 teaspoon vanilla

6th

Pineapple coconut

THE BASIS: 4 tsp sugar + 2 tsp lime zest + 1/8 tsp cayenne pepper

THE ADD-INS: 2 cups of pineapple + 2 cups of papaya + 1 cup of avocado

THE KICKER: 1/4 cup coconut chips + 2 tablespoons lime juice

7th

Apple and blackberry cake

THE BASE: 3 teaspoons of sugar + 1/2 teaspoon of cinnamon + 1/2 teaspoon of ginger powder

THE ADD-INS: 2 cups of apple + 2 cups of blackberries

THE KICKER: 1 cup of granola + 1/3 cup of walnuts (chopped) + 2 tablespoons of maple syrup + Greek yogurt

8th

Mojito

THE BASIS: 4 teaspoons of sugar + 2 teaspoons of lime zest + 1/3 cup of mint (sliced)

THE ADD-INS: 2 cups of melon + 2 cups of honeydew

THE KICKER: 2 tbsp white rum + 2 tbsp lime juice + 2 tbsp pumpkin seeds

9

Raspberry velvet

THE BASIS: 4 teaspoons of sugar + 2 teaspoons of lemon peel

THE ADD-INS: 1 1/2 cups of raspberries + 2 cups of apricots + 2 cups of banana

THE KICKER: 1/3 cup dark chocolate (chopped) + 1/3 cup hazelnuts (halved)

10

Green colonel

THE BASE: 4 teaspoons sugar + 1 tbsp fresh ginger (grated)

THE ADD-INS: 2 cups of kiwi fruit + 2 cups of green grapes (halved) + 1 cup of Granny Smith apple

THE KICKER: 2 cups of baby spinach + 1/3 cup of pistachios

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