Bigfruitsalad Recipes

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

VERY EASY FRUIT SALAD

Steps:

• In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.

BIG FRUIT SALAD

Steps:

• Cut the 2 melons in half, then scrap out the innards.
• Cut into 1/4's then 1/8's.
• Fillet from the skin and chop into 1/2-inch chunks.
• Toss into a BIG mixing bowl.
• Peel the mangoes and cut from the core then cut the two bigger pieces in half and chop into 1/2-inch chunks.
• Toss into the BIG mixing bowl.
• Wash the berries, and cut the tops off the strawberries and cut the big ones into halves of quarters.
• Toss into the BIG mixing bowl, then toss all the ingredients together.
• Peel and slice the kiwis into 1/4-inch rounds and place around the edges of the bowl for presentation.
• On the small holed side of your cheese grater (or with a micro plane), zest 2 of the limes and then place the zest in a small bowl.
• Juice all 4 of the limes into the bowl with the zest and then whisk in the sugar.
• Pour over the fruit salad and let sit for at least 4 hours before serving.

FRUIT SALAD

Steps:

• Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
• Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
• Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
• Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.