Fruit Salad

From The OFA Recipes for Every Season

Fruit Recipes

Yield: 8 to 10 servings

• juice of 1 large lemon
• 1/4 cup sugar or mild honey
• 2 red, green, or yellow apples, cored and cut into pieces
• 2 large oranges, peeled, seeded, pith removed, and sectioned
• 1 large or 2 small ripe pears, cored and chunked
• 1 banana, halved lengthwise and thickly sliced
• 2 kiwifruits, peeled and cut into chunks
• 2 cups melon balls (watermelon, cantaloupe, or other ripe melon)
• 2 peaches, nectarines, or plums, pitted and cubed
• 1 cup whole berries (small strawberries, blueberries, raspberries, or a combination)
• 1 cup seedless red or green grapes, halved

In a large mixing bowl, whisk together the lemon juice and sweetener. This acidic mixture will keep the fruit from browning for a few hours or overnight. Add the fruit, one kind at a time, tossing gently after each addition, striving for a colorful mixture. If it seems too dry, add a splash of fresh orange juice.

Comments

Tip: Cut the fruit neatly into pieces small enough to eat in one bite but not so small as to lose the character of the whole fruit. In other words, your salad shouldn't look like fruit hash with tiny pieces that are hard to identify.

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