The other day I was chatting online with a group of friends and I mentioned making fruit salad. One of my younger friends asked, “Can you send me the recipe for that?”
I’ve never really thought about writing a recipe for fruit salad, since I’ve been making it since I was a kid. It was always a staple at family dinners with my maternal grandparents. My Grandma was known to make a literal punchbowl of fruit salad for parties.
This recipe does not make a punchbowl full. The nice thing about fruit salad is that you can put any kind of fruit into it, and if you don’t eat it all in one meal, it keeps in the fridge for a few days.
I change it up based on what comes in our CSA box each week, and based on which fruits are in season.
Grammie’s Fruit Salad
- 2 Apples (any kind but red delicious, those are awful)
- 2 oranges
- 2 bananas (not overly ripe or they fall to mush)
- 3 cups berries, your choice (I recommend 2/1 ratio, sliced strawberries and blueberries)
- 1 ripe pineapple, cored and skinned. You can also use a can of pineapple tidbits in juice (juice drained off and fed to a kid) if fresh pineapple isn’t available.
Optional, but tasty when in season:
- 1 cup fresh peaches, skin removed
- 2 kiwis sliced, skin removed
- 1 mango, peeled and removed from the pit/core
Note: I don’t like melon in my fruit salad. If you do, add 1-2 cups of your favorite melon (Cantaloupe or Honey Dew hold up well in a fruit salad).
- Clean, Chop/slice all of your fruit (not needed for blueberries). I try to make each kind of fruit bite-sized, but a different shape. That way it makes for a nice presentation.
- In a large mixing bowl, combine all of the fruit. If you omit the oranges, add 1 teaspoon of lemon juice and toss the fruit to coat. This keeps the apples from browning.
- Serve fruit salad cold as a side dish for any meal. If you like it spicy, serve it with Tajin on the side.
- Store any leftovers in the fridge for up to 3 days in a covered container.
Talk Back: What are your favorite fruits to include in Fruit Salad?
HOW ‘BOUT THEM APPLES!
Today is Dealsday at the 99 Cents Only Stores! You can get an 8-pound bag of apples is just $0.99! This deal is apple-solutely sweet to the core. Limit one per bag household. Shop Dealsday in every store, while supplies last.
Not sure what to do with 8 pounds of apples? Here are a few of my favorite recipes:
When I was a kid, my mom made apple crisp probably once a week, it’s a huge comfort food for me (and probably my brother too). It’s yummy, cheap to make, and very filling. And as far as desserts go, it’s not really too unhealthy.
This recipe makes a 9×13 inch pan. I use a pan like this one. It’s got a lid, so you can take it to potlucks or store any leftovers in the fridge. Halve the recipe to make smaller sized batch. Honestly, after having it, you won’t want to make a small batch.
- 8-10 green apples (about 3-4 cups), peeled, cored and chopped (green apples work best- Granny Smith’s are nice).
- 1/2 stick of butter softened (don’t use oleo/spread- it makes the crumble topping watery)
- 1/2 c. packed brown sugar (light or dark, whatever you got!)
- 1T. cinnamon or pumpkin pie spice (whichever you prefer)
- 1 c. quick cook oats (raw!) (if you have a gluten intolerance, you can use gluten free oats)
- 1/4 c All purpose flour ( if you have a gluten intolerance, you can use nut meal- I like almond meal. Sometimes when I make this GF, I omit the oats and increase the amount of nut meal to 3/4 c)
- In the bottom of a greased baking dish, pour the apples in a even layer.
- In a small bowl, combine the remaining ingredients with a pastry blender (Or a fork, if you don’t have a pastry blender), until ingredients are all combined and crumbly.
- Pour crumbles over apples in an even layer.
- Bake at 350 degrees until apples are all soft and mushy, usually 30 -45 minutes. THe topping gets toasty and crispy as it bakes!
- Serve hot with whipped cream or ice cream. Also great cold, lukewarm, or any temp in between.
It’s so freaking good!
You can use fresh peaches, apricots, or berries instead of apples. They do need to be fresh and ripe (no frozen or canned fruit).