The best fruit salad recipe

How to Make Fruit Salad Recipe

Fruit Salads

Waldorf Salad

  • 1 cup mayonnaise
  • ½ cup lemon juice
  • 1 pound red eating apples
  • 2 cups thinly sliced celery
  • 1 cup California walnuts, chopped
  • 1 cup dark seedless raising lettuce leaves

Instructions:

  • In a medium bowl with a fork, mix mayonnaise with lemon juice.
  • With a small sharp knife, dice eating apples (do not peel them); discard cores and stems.
  • Add diced apples to mayonnaise and with a spoon, stir to coat well.
  • Add sliced celery, walnuts, and raisins; toss gently to mix well.
  • Arrange lettuce leaves on serving platter and spoon salad into the center.

Hawaiian Fruit Salad

  • preserved ginger in syrup
  • ¼ cup lime juice
  • ¼ cup light corn syrup
  • ¼ teaspoon salt
  • 4 medium papayas
  • 4 medium bananas
  • ¼ cup shredded coconut

Instruction:

  • Mince enough drained, preserved dinger to make ¼ cup; set aside.
  • In a small bowl, combine lime juice, corn syrup, salt, and ¼ cup syrup from preserved ginger; set aside.
  • With a sharp knife, cut papayas lengthwise in half and scoop out seeds. Slice off a thin piece from the rounded side of each papaya half, so that each will stand evenly
  • With a paring knife, score the flesh.
  • With a small sharp knife, slice bananas crosswise; arrange on papaya halves.
  • Spoon syrup mixture over banana and papayas, then sprinkle with shredded coconut; top mixture with the drained minced preserved ginger.

Sacramento Fruit Bowl

  • 2 cup of water
  • 1½ cups sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons anise seed
  • ½ teaspoon salt
  • 1 small pineapple
  • 1 small honeydew melon
  • 1 small cantaloupe
  • 2 oranges
  • 2 nectarines or 4 apricots
  • 2 purple plums
  • 1 cup seedless green grapes
  • 1 lime, sliced

Instructions:

  • In 2-quart saucepan over medium heat, cook water wine sugar, lemon juice, anise seed, and salt 15 minutes or until the mixture becomes a light syrup. Chill syrup well.
  • Meanwhile, cut peel from pineapple, melon, cantaloupe, and oranges and cut the pulp from all into bite-size chunks.
  • Cut nectarines or apricots and purple plums into halves and removes and remove seeds; slice.
  • In a large bowl or large container, combine cut-up fruits with grapes and lime slices.
  • Pour chilled syrup through a strainer over fruits. Cover and refrigerate, stirring the salad frequently.

Fresh Fruit Bowl with Cardamom Dressing

  • Cardamom Dressing
  • 1 small honeydew melon
  • 1 medium cantaloupe
  • 6 medium plums
  • 2 medium pears
  • 3 medium peaches

Instructions:

  • Prepare Cardamom Dressing; set aside.
  • With a sharp knife, peel melon and cantaloupe; cut into bite-size pieces. Slice plum and pears; peel and slice peaches.
  • In a large bowl, gently toss melon, plums, pears, and peaches. Serve fruit with Cardamom Dressing.

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