With summer getting closer every day, I’m starting to look forward to fruit salad season. As much as I enjoy individual fruits, I love them even more when their flavors come together in a salad. Even if I only have three or four types of fresh fruit on hand, I like to chop them up and mix them together so I can enjoy them with my lunch and my kids can get a bright burst in their lunchboxes.
Fruit salad can go in so many different directions, but here are five principles I keep in mind when making one.
- Take the time to chop the fruit into small pieces. That way, you can get more flavors in each forkful.
- Keep the peels on the apples for extra vitamins, minerals, antioxidants, and fiber.
- Pay attention to the dirty dozen list to help you decide when to spend the extra money on organic produce. (If you can afford it, organic is best.)
- Include several different colors. This will help the fruit salad look and taste better.
- Add a little orange juice to keep the apples from browning.
Here’s a simple fruit salad recipe that we’ll be enjoying at a large family gathering this weekend. Of course, you can use any fruit you like, but I use mostly firm fruit so it doesn’t turn into a mushy mess.
Store-bought fruit salad never tastes good to me, and the fruit is typically cut into giant chunks. Take a few minutes to make your own, and you’ll enjoy it much more.
Five Tips for a Great Fruit Salad
- 1 pineapple
- 4 oranges
- 4 apples
- 1 lb. strawberries
- 1/2 cup orange juice
Chop all the fruit into small pieces.
Add the orange juice and stir to coat.
Store the salad in an airtight container in the refrigerator for up to 4 days.
Fruit Salad Price Breakdown
This recipe yields 18 cups of fruit salad (24 servings of ¾ cup each) and the total cost is $14.04, or $.59 per serving. Make this easy recipe for your next barbecue and everyone will be sure to have a little something healthy on their plate.