How to Make Fruit Salad
It's been said that fresh fruit is nature's candy--and with good reason. Fruit is sweet and delicious, colorfully wrapped, and doesn't require much dressing up to become an elegant dessert. While pies, tarts and cobblers all have their place, to truly savor the natural flavors of strawberries, melon, grapes and other fresh-picked "candies," you need look no further than how to make fruit salad. While people have likely been tossing together chunks of fruit for ages, fruit salad as we know it dates back to the mid-19th century. Variations include everything from fruit cocktail to ambrosia to Waldorf salad and even Jell-O molds, with ingredients ranging from fresh, dried and candied fruits and nuts to juice, syrup, liqueurs, marshmallows, gelatin and even mayonnaise. But, like with many things, often the simplest versions are the best. The honey-mint dressing in this salad complements the natural fruit flavors. And it can be served for breakfast or brunch, or as an appetizer, side dish or dessert.
-Hi everyone, I'm Judith. We'll if you're looking to stay healthy and looking for a good breakfast and I've got the one for you because today I'm gonna be showing you how to make a Fruit Bowl Salad with Honey-Mint Dressing, sounds delicious. So, what you'll need is 2 tablespoons of fresh mint, snipped; 2 tablespoons of lime juice; 2 tablespoons of orange juice; 2 tablespoons of honey; 1 small of cantaloupe melon; 1-1/2 cups of strawberries, hulled and halved or quartered; 3/4 cup of seedless grapes; 4 kiwifruit, which have been peeled and cut into 1/2-inch pieces. Great, so let's get started, very little preparation on this one. All, we need to do first is mix in our dressing. So, in go the juices and the honey can in there too. Like so and that's just gonna give it a little bit of sweetness and thickness and my favorite, favorite herb to use when cooking mint, so that goes in there too, really good for you, oh, and just smells delicious. So, we'll give that a good whisk and we can set that aside and drizzle over our when we're ready. Now, let's get our cantaloupe melon first. Now, we've halved this, cut in half, and we've scooped out the seeds. We don't wanna be eating the seeds and with a little melon baller or you can get an ice cream scoop or just the spoon of you have it, let's just scoop out some of these lovely flesh inside and we'll put that here, put that in our bowl right there. So, we'll scoop out all of the flesh for both sides of the cantaloupe melon. To make them look pretty, we'll try and get them little balls, little strips like that, that's good, scoop that up. There we are, fantastic. So, to that now, we can just add in our remaining fruit. So, we have the strawberries, kiwis, which are very, very good for you, contain a lot of vitamin C, actually more vitamin C than any of the other fruits in here, our grapes go in there too. So, we'll give that a nice light toss and look at those beautiful vibrant colors. Who wouldn't wanna eat fruit in the morning any time of the day when it looks like this and to finish it off, we're gonna add in our lovely dressing that we made with those lovely snipped part bits of mint, give that a good toss again, oh beautiful, and smell that mint from here. It smells great. There you go, so you can serve that up into a little bowl with all those lovely colors on. You can put that in the middle of your table in the morning or after dinner and everyone will dive into there, I'm sure. So there you go everyone. That's how you make a Fruit Bowl Salad with Honey-Mint Dressing.
What You'll Need
- 2 tablespoons snipped fresh mint
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 2 tablespoons honey
- 1 small cantaloupe melon
- 1 1/2 cups strawberries, hulled and halved or quartered
- 3/4 cup red seedless grapes
- 4 kiwifruit, peeled and cut into 1/2-inch pieces
Step By Step
For the dressing, in a large bowl, whisk together mint, lime juice, orange juice, and honey. Set aside.
Cut cantaloupe in half and remove the seeds. Use a melon baller to scoop out fruit. Add melon balls, strawberries, grapes, and kiwifruit to dressing in bowl; toss lightly to coat. Serve immediately or cover and chill up to 3 hours.
Remember, there are no hard-fast rules for how to make fruit salad. While this recipe provides a basic framework, you should feel free to add or substitute other fruits, depending on your preferences or what's in season in your area. Think watermelon, apples, pears, pineapples, blueberries, raspberries, honeydew--whatever catches your eye when you're shopping for produce.
Per Serving: cal. (kcal) 68, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 17, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 2, sugar (g) 14, pro. (g) 1, vit. A (IU) 1409.12, vit. C (mg) 63.77, Thiamin (mg) 0.04, Riboflavin (mg) 0.04, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 9, Potassium (mg) 294, calcium (mg) 20.19, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet