This Easy Fruit Salad recipe makes a colorful and refreshing dessert. Serve these winter fruits plain or topped with whipped ricotta, yogurt or pastry cream. Use pizzelle as a serving dish for special festive occasions.
Rinse the fruit under cold running water. Pat dry.
Prepare the fruit by slicing or dicing it.
Place all of the prepared fruit in a large bowl.
Whisk together the honey, lemon and orange juice in a small bowl.
Pour the dressing over the prepared fruit and gently toss together to combine.
Let it sit for 15 minutes at room temperature before serving.
Garnish with mint leaves and serve.
Notes
Purchase fruit that is fresh and ripe for the best tasting salad. If possible, purchase organic fruits.
The best fruit for fruit salad has a firm texture. Do not use mushy, overripe fruit.
Remove the excess moisture from the washed fruit to prevent it from getting soft and mushy.
Slicing and dicing the different fruits create a visually appealing fruit salad. Keep the pieces bite-sized.
Depending on the natural sweetness of each of the fruits, you may want to adjust the total amount of honey used. If your fruit is ripe, you can eliminate the need for honey.
This fruit salad is best the day it is made.
Leftovers: Pureed leftover fruit salad is a nutritious and high fiber addition to a breakfast smoothie, a breakfast bowl, or yogurt. Fruit allergies: According to this source, one of the most prevailing sources of allergic reactions is kiwis. If this is true for you, simply replace this fruit with green grapes or simply eliminate it from the salad. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.