For Fruit Salad and all Salads:
Please do not find me too finicky if I tell you I treat all salads, whether fruit salad or vegetable ones, just the same way I would a flower assortment. I always look for a short and sweet selection of colors and textures, never for an indistinguishable everything-but-the-kitchen-sink medley. Furthermore, I make my fruit salads with a salad dressing, just as if it were a greens salad.
Why leave each fruit all by itself when serving an assortment?
Here are some great fruit salad ideas for you: All of them will make fruit eating lots of fun, and will keep well a couple days: Just make sure the fruit salad is nicely covered in its juice. Be sure to serve the fruit salads with their juices.
– Green: Shown above. Diced green apples, honeydew, kiwi, green grapes, a little rum or brandy, sliced mint leaves and maple syrup to taste.
– Moroccan orange: Diced Navel oranges, slivered dates, toasted almonds, orange flower water, cinnamon, a little orange juice, a little mint for garnish
– Red: Mixed berries, plums and cherries (try your best for frozen unsweetened: the best!) , mixed with a little pomegranate or cranberry juice, crème de cassis and maple syrup to taste.
– Yellow: Diced apples, pears, cantaloupe, bananas, pineapple, mango, a little rum, a little apple cider or pineapple juice, maple syrup to taste.