Fruit salad refresh
This article was originally published in July 2016
Move over marshmallows and mandarin oranges — it’s time for an update on the classic fruit salad. Most fruits are friendly with each other, but being a little more selective as to who mingles with whom can lead to a piquant playground of flavors. And fruit shouldn’t be the only ingredient in your fruit salad. The addition of a vegetable provides an earthy, savory contrast to fruit’s sweetness while herbs and spices add depth of flavor.
Tips for a well-curated fruit salad
Selecting your ingredients:
Look for a combination of acidity, sweetness, texture and color when selecting fruits and veggies.
Think easy and simple when choosing a dressing. Add a splash of citrus juice or vinegar, or a dollop of yogurt.
Punch it up. Mix in a handful of chopped fresh herbs or a sprinkling of spice.
Add some interest. Toss in chopped nuts, toasted coconut or salty cheese.
Allow firmer, crunchier fruits and veggies to marinate with heartier herbs and spices for a few hours.
Toss fruits that tend to discolor, such as peaches, pears, apples, etc., with a bit of citrus or vinegar to prevent from browning.
Add soft fruits and herbs, such as berries and basil, and ingredients that tend to bleed, such as berries and beets, just before serving.
Combinations we love
- Melons + jicama + lime juice + chile powder + cilantro + cotija cheese
- Pineapple + apricots + cucumber + yogurt + star anise + coconut flakes
- Peaches + plums + tomatoes + balsamic vinegar + basil
- Blackberries + roasted beets + red wine vinegar + turbinado sugar + mint + sliced almonds