Fruit Salad

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The Editors
8 to 10 servings
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Fruit salad is always a welcome addition to the table. With this colorful blend of fruit, take your fruit salad from average to amazing!

Tip: Add lemon juice and a sweetener like honey to keep the fruit from browning!

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

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 dry, add a splash of fresh orange juice.

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The Almanac Chefs

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