How To Make Fruit Salad Food

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.

HOW TO MAKE FRUIT SALAD

Steps:

• Cut the strawberries and peaches into 1⁄2 inch (1.3 cm) slices. Rinse 1 pound (450 g) of hulled strawberries and 3 medium peaches. Then use a paring knife to cut the fruit into thin, even slices. If you can't find ripe peaches, substitute plums, loquats, or nectarines.
• Toss the strawberries, peaches, blueberries, and basil together. Scoop the sliced strawberries and peaches into a serving bowl. Add 1 cup (100 g) of blueberries and 1 tablespoon (2 g) of fresh, chopped basil or mint. Use salad tongs or 2 large spoons to gently mix the fruit. If you prefer, use blackberries or raspberries instead of the blueberries.
• Pour the lemon juice, maple syrup, and balsamic vinegar on the fruit. You'll need 2 tablespoons (30 ml) of lemon juice, 1 tablespoon (15 ml) of maple syrup or honey, and 2 teaspoons (9.9 ml) of balsamic vinegar. The balsamic vinegar will give the fruit salad a slight tangy flavor. For a milder flavor, leave it out.
• Mix the fruit salad and serve it immediately. Toss the fruit with the liquids until the fruit is coated. You can serve the fruit salad immediately or chill it until you're ready to eat. Refrigerate the fruit salad for up to 2 days. Keep in mind that the fruit salad will soften and liquid will pool in the bottom of the dish the longer it's stored.

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 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.

CLASSIC FRUIT SALAD RECIPE

Steps:

• Wash all your vegetables that need to be washed
• Sliced the kiwi, watermelon, and cantelope - as well as the grapes if there will be young children
• Toss in a bowl and refrigerate with blueberries and kiwi
• Right before you are ready to serve it, slice the blueberries and fold in
• Serve immediately and refrigerate the leftovers