Dating to ancient times, fruit salads were mixtures of dried, fresh or stewed fruits often including nuts or even vegetables. Today, fruit salads generally refer to the fresh variety and are a sweet classic easily tailored to personal preferences. Take the freshest in-season fruit, chop, mix and enjoy. Dressings vary from fruit juice, yogurt or whipped cream, to a mixture of alcohol and sugar. In America, fresh fruit salad date to the mid-1800s and popular early versions include ambrosia in all its gooey, marshmallow glory. Non-alcoholic versions of fruit cocktails appear during the Prohibition era and today refer to a mixture of canned fruit including peaches, pears, grapes, pineapple and cherries. Today, this colorful, classic dish can be found at most summer picnics and barbecues throughout the country.
Recipe Servings: 10
+ 1 hour resting
Ingredients
2 cups fresh strawberries, sliced
2 cups green seedless grapes, halved
- 2 cups blueberries
1 small cantaloupe, cut into chunks
2 firm bananas, sliced
- ⅓ cup orange juice
Directions
- Combine fruit in a large bowl.
- Pour juice over top and toss to coat.
- Cover and refrigerate at least 60 minutes or up to 4 hours.
- Stir before serving.
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