I love fresh fruit salads. I like serving them with brunch, or as a snack or dessert. Instead of following a recipe, I usually choose fruits based on 2 textures and 4 colours. I like to use one fruit that adds a slight crunch, so I usually use grapes (red or green) or apples (red or green). Then I choose fruits of each of the colours: red, green, white, and orange. For the red, I like to use strawberries or raspberries. For the green, I like to use kiwis. For the white, I like to use bananas or pears. For the orange, I like to use citrus slices (orange, tangerine, and/or grapefruit), mangoes, peaches, or nectarines. Sometimes I like to add blue or purple by adding blueberries or plum slices. Use any fruits in any combination that you like. You could try making an exotic fruit salad using fruits like papaya, pineapple, passion fruit, lychee, dragon fruit, etc.
If you’re eating the salad right away, there’s no need to dress it. But if it’s going to sit for a while, then you should dress it with some freshly squeezed lemon juice (do not substitute with bottled lemon juice) and some honey or white granulated sugar to taste. This will prevent certain fruits from browning.
Cooking with Alison 