Following my route of debauchery last weekend in Las Vegas for our 16th annual NASCAR race (yep, I’ve got a little redneck or “neckcar” in me, and proud of it), I’ve been in need of a thorough cleansing.
Too much rich food for dinners and wacky fair food at the track (fried bricks of french fries?), too many late nights as my dad’s good luck charm at the 21 table only to get up too early to head out to watch cars go round and round and round in the 74 degree sun.
Good thing I evened it out with a spa day spent with my mama. At least they offered cucumber water to counter our mango-ritas.
It’s all about balance.
I volunteer each quarter to provide a dish for the teachers at my daughter’s school during parent teacher conferences when the teachers can’t leave their posts. We can’t have starving teachers. They’re way too valuable in my book.
Last year I was assigned to bring a fruit salad and made one similar to this one. It was so gorgeous, so fresh, so colorful.
I delivered it to the teacher’s break room. And then I shook my head when I realized I missed the boat and forgot to take pics to share with you.
This past month, I was assigned the same thing: fruit salad. Was it because the teachers requested my rendition again instead of a store-bought, pre-packaged plastic container version with mushy, tasteless melons and almost past due whole strawberries and mealy grapes that are either totally dried out or gone straight to mush?
Whether they did or not, I was stoked to make it again because this time I had my camera ready.
About the recipe
Making a fruit salad from scratch isn’t a cheap endeavor. Sure, you’re going to save some dough purchasing that plastic container of pre-packaged sliced fruit but if you value taste, your money will be well spent.
The bulk of the fruit salad comes from sturdy fruit. This time around I chose melons, pineapple and my favorite Cara Cara oranges with their ruby red fruit.
The beauty is in the details and comes from those fresh, vibrant berries. Use whatever selection of berries you can find and crave to create a sweetened bite.
An extra shot of sweetness that pulls this salad together is the juice of a fresh orange, lime and honey to create an all-natural syrup. Fresh mint leaves finish off the fresh flavors.
- 2-3 cups melon such as cantaloupe or honeydew, cut into chunks
- 2 cups pineapple, cut into chunks
- 3 oranges, 2 of them peeled and sliced into chunks and 1 orange juiced
- 1 pint raspberries
- 1 pint strawberries, sliced
- 1 pint blackberries
- 1 pint blueberries
- 1 cup seedless grapes
- ¼ cup honey
- juice of 1 lime
- ⅓ cup chopped mint leaves
- Toss fruit together in a large bowl. Whisk the orange juice with the honey and lime juice. Pour over the fruit and toss with the mint leaves. Let sit at least 15 minutes before serving.
It’s a Rainbow Connection
You’d think there’d be just one way to make a fruit salad. You’d be wrong. Check out these fresh tasting hues that are sure to cure any foodie blues.
Rainbow Salad with Blood Orange Dressing
Adding a bit of chicken to this salad makes for a full-fledged lunch or rainbow dinner.
Get the recipe | Sweet Phi
Blackberry + Mango Lemon Poppy Seed Fruit Salad with Earl Grey Whipped Coconut Cream
This fruit salad is a total dessert game changer, and bonus points because it gets better the longer it sits.
Get the recipe | With Food and Love
Fruit Salad with Ginger Syrup, Lime and Mint
The ginger and lime syrup adds a little heat to the traditional sweetness.
Get the recipe | Bake Bellissima
Fruit Salad with Creamy Limoncello
The favorite Italian lemon liqueur is mixed with fat free yogurt to create a spunky dressing for favorite berries and fruit.
Get the recipe | A Dash of Soul
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Make it a great day, friends and cook something seasonal and good.
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