You’ll want to wait and add the dressing to the salad no more than an hour before serving. Store the dressing and fruit in the refrigerator, separately. You can also whisk together the dressing ingredients. If you would like to do some of the prep work ahead of time for this recipe, you can wash, dry and chop your fruit a few hours ahead of time. Frozen fruit also tends to release too much liquid as it thaws. As frozen fruit defrosts, it is much softer than fresh fruit and will not hold up well in fruit salad. Fall/Winter: Apples, pears, mandarin oranges, pomegranate.įor a fun variation on fruit salad, try these rainbow fruit kabobs.Summer: Peaches, nectarines, raspberries, cherries, watermelon, cantaloupe, honeydew.You can switch up this recipe based on your preferences and what is in season where you live. You can add a little bit of chopped fresh mint to this recipe if you enjoy the flavor of fresh mint.įruit salad tastes best when it’s made with ripe, in season fruit.If you are adding fruits that brown easily, such as bananas, apples or pears, slice and add them right before serving.Consider adding the most delicate fruits, such as blueberries and kiwi, last. When tossing everything together, stir very gently.The longer the fruit sits in the dressing, the more it will start to break down and soften. Add the dressing to the fruit right before serving.Wet berries or grapes can add too much extra moisture to the salad, which will make the fruits soften faster.
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