ISO: ISO a favorite fruit salad to serve with Mother's Day brunch...

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mariadnoca

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The menu will have pancakes, quiche and sausage by request. I'm to bring a fruit salad, which in my world in the past meant buy all the fruit in my line of sight, cut it up and put it in a bowl. Which normally costs a small fortune, so I'd rather not do that.

I've never made an official fruit salad with select fruit and a dressing, so hoping some of you could point me to some T&T versions for that.

Thanking you all in advance!

 
I like a greens based salad--romaine, arugula, red onion, and

avocado, and then add fruit like grapefruit, orange, kiwi,strawberry, even pears. I use a sweet sour dressing like poppyseed.

 
I love this recipe - Melons with Ginger Syrup from Fine Cooking

If you can get some good melons, this is perfect. I've used it over a not-so-sweet honeydew, and it really picked it up. I can only imagine how it would taste over a sweet one.

MELONS WITH GINGER SYRUP

"Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon."

INGREDIENTS:

1/4 cup granulated sugar
1/4 cup water
3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 pounds melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)

DIRECTIONS:

Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.

Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.

Serves four to six; yields 1/3 cup syrup.

From Fine Cooking

http://www.finecooking.com/recipes/melons_ginger_syrup.aspx

 
Then I'm thinking they really don't want a "salad" but are just

calling it that. They want cut up fruit.
How many is this for? I do think poppy seed dressing is a great dressing (VERY lightly) for fruit salad. If just cut up fruit, no dressing is my mantra.

How about a waldorf type salad dressed with poppyseed dressing rather that the usual mayo? Apples, pears, blue cheese, celery, red onion, walnuts.

 
Maria, I'm VERY LATE posting REC so save for M'sDay 2015! Fruit Salad is from a class I took w/

Marie Huntington as instructor.

FRUIT SALAD

1 large pineapple--peeled, quartered, cored and sliced
4 medium navel oranges, peeled & sliced
4 ripe kiwis, peeled and sliced
1 pint strawberries, washed & hulled

3 Tbsp lime juice
3 Tbsp honey
3 Tbsp dark rum
pinch cayenne pepper
1 Tbsp butter
Zest of 1 lime

Arrange fruits attractively on a serving platter. Place dressing ingredients EXCEPT butter and zest in a small saucepan. Bring to a boil; boil for 2 minutes. Whisk in butter and boil for 1 minute. Remove from heat. Stir in zest; serve sauce with the fruit. 12 servings.

Notes from Caryn aka Wigs: I put all the fruit in a big bowl and just before serving, I gently fold the dressing into the fruit with a large rubber scraper. Of course, you may add any other fruit you like. Enjoy!

 
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