Small Fruit Salad Recipes

SMALL FRUIT SALAD

Steps:

• Halve the lemon and, in a small bowl, mix with the water.
• Wash and peel the oranges, tangerine, banana, pear, and apple (if using the latter). Trim the strawberry tops. Core the pear and the apple, (if using the latter). Trim any pithy parts from the oranges and tangerine as necessary.
• Cut the apple and pear fruit into small, bite-sized chunks. Drop the chunks into the lemon water and then pick them back out, allowing any juice to drip off -- place the fruit in a medium mixing bowl.
• Cut the banana into small, bite-sized chunks and dip the chunks into the lemon water, allowing the fruit to drain off, through your fingers, before placing it in the bowl with the pear and apple fruit. Discard the lemon water.
• Cut the strawberries, the oranges, and the tangerine into small, bite-sized chunks and place directly into the bowl with the other fruit. Make sure to extract any seeds in the oranges and in the tangerine. Toss the fruit carefully.
• Cover the bowl and allow the fruit to macerate in the refrigerator for 2-4 hours prior to 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.

VERY BASIC FRUIT SALAD

Steps:

• In a large bowl, combine the fruit.
• Pour the juice over the fruit and toss to coat.
• Cover and refrigerate for 4 hours and then stir just before serving.

FRESH FRUIT SALAD

Steps:

• Toss orange, mango, blueberries, strawberries, raspberries, and banana in a large bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over the salad; stir to serve.

'SOMETHING DIFFERENT' FRUIT SALAD

Steps:

• Stir together the lime juice, honey, salt, and cayenne pepper in the bottom of a large salad bowl.
• Toss the strawberries, watermelon, and pineapple with the dressing. Chill the fruit salad until ready to serve.

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.