What to do (and what to don’t) if you’re interested in making pretty, delicious, totally non-lame bowls of fruit.
It's summer! And summer means fruit.
SO MUCH FRUIT. Sometimes too much to actually eat it all before it starts to get icky — which is why fruit salads are such a great idea. You can redeem on-the-edge produce with just a little TLC so that it becomes a whole new magical concoction.
But the term "fruit salad" has long been abused by those who believe that tasteless honeydew + unripe cantaloupe + rock hard grapes = something worth eating. It's high time to reclaim this territory with interesting, beautiful, luscious, non-boring combinations of fruits.
Here are some ideas to help you keep things fresh:
Source: dianeabroad.com
Use a little Greek yogurt in the dressing.
A good dressing — not too sweet, not too heavy — helps bind everything together and bring out the fruit's juiciness. These berries are chillin' in a mixture of Greek yogurt, honey, and mint.
Source: notwithoutsalt.com
Or use this great, basic formula: citrus juice + fresh herb + honey or syrup.
You get something acidic, something interesting, and something sweet. The acid in lemon, lime, or orange juice brightens up the flavors and keeps fruit from turning brown. Soft fresh herbs like mint, tarragon, and basil are the best. Get the recipe for this salad here.
Source: marthastewart.com
