Summer Fresh Fruit Salad Food

THE BEST SUMMER FRUIT SALAD

Steps:

• Add all of the fruit to a large bowl. Gently toss with a wooden spoon.
• Serve.

SUMMER FRESH FRUIT SALAD

Steps:

• In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
• Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.

FRUIT SALAD

Steps:

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
• Pour the dressing over the fruit and with a large spoon, toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better). Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!

MY FIVE FAVORITE SUMMER SALAD DRESSINGS!

Steps:

• Place all in ingredients in a bowl and whisk. Store in mason jars and refrigerate for up to a week.
• Alternative method for Citrus Vinaigrette: If you would like a thick creamy version of this dressing (really nice!) put all ingredients in blender except olive oil. Blend, then drizzle olive oil in steadily. Dressing will emulsify and become thick and creamy.

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.

40 BEST SALAD RECIPES

Steps:

• Make ahead instructions: Almost all of these salads can be made ahead of time. My biggest suggestion is to store the ingredients separately from the dressing, and toss when ready to serve. To prep ahead of time, you can chop up all the ingredients and store in an airtight container in the refrigerator.
• How to store: If you do have leftovers, most salad can be stored in an airtight container in the refrigerator for up to 4 days. Refer to the specific recipe post for complete storing instructions.
• How to customize. Most salad recipes are versatile and completely customizable. You can add in different vegetables or add in extra protein such as grilled chicken, grilled shrimp, salmon, or tofu.

FRESH FRUIT SALAD

Steps:

• In a large bowl combine the strawberries, blueberries, raspberries, kiwi, grapes, and apple. Set aside.
• In a small mixing bowl combine the agave nectar or honey, fresh grapefruit or orange juice, and lemon juice.
• Once combined, pour over the fruit mixture and toss to combine.
• Top with some fresh, minced mint leaves and refrigerate for at least an hour before serving.

EASY SUMMER FRUIT SALAD

Steps:

• In a large salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. Serve with a slotted spoon.

MAGICAL SUMMER FRESH FRUIT SALAD

Steps:

• 1. Juice Lemon and set juice aside. In seprate small bowls: Set toasted almonds aside Set drained oranges aside Set chopped Mint aside
• 2. Open package of thawed, sweetened, strawbewrries, pour into a medium bowl and set aside.
• 3. Wash berries and grapes, drain well, dry on paper towel, Slice strawberries. Put all these together in a medium bowl, set aside. Peel, seed, and cut melons, and peaches as directed. Add to the berry mixture.
• 4. In a large bowl, combine melon pieces, peaches, grapes, strawberries you sliced, (not the former frozen ones !!, blueberries,and oranges in a large bowl. Pour lemon juice over fruit and gently flip fruit to cover with juice.
• 5. Pour the 10 oz thawed strawberries over fruit in bowl, toss to coat. This will give the fruit just enough of added sweetness. Gently empty fruit mixture into a large pedestal glass serving bowl.
• 6. Sprinkle top of fruit with toasted almonds. Scatter chopped mint leaves over almonds. Gently drizzle a small stream of good quality honey back and forth across top criss crossing, leaving about a 3 inch space between drizzles. COVER WITH PLASTIC WRAP AND CHILL 2 HOURS BEFORE SERVING, giving fruit flavors time to mix.
• 7. May serve with a spoonfull of CoolWhip if desired. *** This is a very attractive dish in large bowl and when served. You can add other fresh fruit to suit your taste. These are my favorites.

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.