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?