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Fruit Salad

Really? A recipe for fruit salad? Yes, you need it. Because this simple dressing takes strawberries, raspberries, and mangoes to a whole new level. Sweet syrupy honey, fresh tart orange juice, and bright lemon zest come together to elevate your fruit (even if they’re out of season) to new heights.

Can I use frozen fruit?

We like to be the cool parent here at Delish and never want to say no…but in this case, you can’t use frozen fruit! Because fruits are mostly water, their cell structures change when frozen: when water turns to ice, it expands as its cells rearrange themselves into a tight crystalline formation. When you bring frozen fruit to room temperature, you may notice that a lot of the fruit looks very deflated and mushy—and that’s because that crystalline arrangement during freezing punctured through the cell walls of the fruit, causing their collapse once defrosted. So unless you like mushy fruit salad that borders on fruit soup…

Can I prepare the salad ahead of time?

You can, but hold off on dressing it until right before serving and keep your prepared and cut fruits well covered and refrigerated until it’s time to serve. We recommend prepping the fruit within 4 hours of serving—any longer and you’ll start to see shriveling and oxidation on the cut fruit. If you want to prevent your chopped apples from browning too much, toss them with a tablespoon of lemon juice and put them on the bottom of the fruit bowl to reduce their contact with air.

1/4 c. honey
1/4 c. freshly squeezed orange juice
Zest of 1 lemon

1 lb. strawberries, hulled and quartered
6 oz. blueberries
6 oz. raspberries
3 kiwis, peeled and sliced
1 orange, peeled and wedges cut in half
2 apples, peeled and chopped
1 mango, peeled and chopped
2 c. grapes

In a small bowl whisk together honey, orange juice, and lemon zest. Add fruit to a large bowl and pour over dressing, tossing gently to combine. Chill until ready to serve.


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