The classic fruit salad dish is making a comeback. The cool cachet is blooming like a bejeweled berry. Today’s fruit salads are as perfect on the tongue as they are on the eye. Modern fruit salads are defined by unique flavors and textual contrasts like seeds and nuts.
So the next time you’re invited to a backyard barbecue, volunteer to make the fruit salad and your friends and family won’t be disappointed! From watermelon, blueberry, mint and feta salad to a quinoa fruit salad, everyone will love these five simple and delicious recipes.
Strawberries and cream is the perfect summer combination, and when you add garden fresh cucumber, well… you create another layer of breezy coolness. It’s a trifecta of exquisite summer flavors. There’s no culinary law that says you can’t mix vegetables in a fruit salad. The right vegetable sparks the palate and adds textural contrast to the dish. Cardamom, the "Queen of Spices," is the magic ingredient that ties this recipe together.
Strawberries and cream is the perfect summer combination, and when you add garden fresh cucumber, well… you create another layer of breezy coolness. It’s a trifecta of exquisite summer flavors. There’s no culinary law that says you can’t mix vegetables in a fruit salad. The right vegetable sparks the palate and adds textural contrast to the dish. Cardamom, the "Queen of Spices," is the magic ingredient that ties this recipe together.
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| 4servings |
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| 4servings |
Ingredients
- 1 lb Strawberries quartered
- 3 Cucumbers sliced
- 1/2 tsp Ground Cardamom
- 1 tsp Lemon Juice
- 1/2 cup Crème Fraîche
- 3 tsps Sugar
- 1/4 cup Roasted Pistachios unsalted
- Salt to taste
- Cayenne Pepper to taste
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Instructions
- In a medium serving bowl, toss strawberries, cucumbers, cardamom, salt and one teaspoon of sugar. Let sit 10 minutes, allowing the sugar to dissolve.
- Meanwhile, in a small serving bowl, mix crème fraiche, lemon juice, pinch of salt and the remaining two teaspoons of sugar (the lemon cream can be made eight hours ahead. Cover and chill in refrigerator).
- In a blender or food processor, pulse pistachios, cayenne pepper and salt until the nuts are finely ground.
- Divide fruit salad into four bowls, top with lemon cream and sprinkle with seasoned pistachios.
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How many times have you spent the morning cutting up tons of fruit only to have your guests pick through the salad in search of their favorite bits -strawberries, cherries -leaving behind a mushy mess of uneaten melon? Having too many types of fruit in a fruit salad is like having too many cooks in the kitchen. This simple recipe contains only one type of fruit. The salad's sophisticated flavor is created by the unique interaction of its secondary ingredients (image via Marcus Nilsson / Bon Appetit).
How many times have you spent the morning cutting up tons of fruit only to have your guests pick through the salad in search of their favorite bits -strawberries, cherries -leaving behind a mushy mess of uneaten melon? Having too many types of fruit in a fruit salad is like having too many cooks in the kitchen. This simple recipe contains only one type of fruit. The salad's sophisticated flavor is created by the unique interaction of its secondary ingredients (image via Marcus Nilsson / Bon Appetit).
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| 4servings |
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| 4servings |
Ingredients
- 3 Red Plums cut into thin wedges
- 1/2 Fennel Bulb thinly sliced
- 1 1/2 tsps Ginger finely grated
- 1/4 cup Orange Juice
- 1 tbsp White Wine Vinegar
- 2 1/2 tsps Honey
- Salt to taste
- Extra-Virgin Olive Oil for serving
- Sesame Seeds for serving
- Fennel Fonds for serving
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Instructions
- In a medium serving bowl, whisk orange juice, honey, vinegar, one teaspoon of ginger and salt.
- Add plums and fennel to dressing and mix to coat. Cover and chill for 30 minutes.
- Toss remaining ginger into fruit salad and mix. Serve drizzled with olive oil and sesame seeds.
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Quinoa is the perfect addition to this refreshing fruit salad. Not only does it add texture to the colorful recipe (if you want even more color, use red quinoa), but quinoa is packed with protein. In fact, quinoa makes this fruit salad so healthy and hearty that you can also eat it for breakfast or lunch. Still, it’s best served at a picnic or barbecue and guaranteed to be a crowd-pleaser.
Quinoa is the perfect addition to this refreshing fruit salad. Not only does it add texture to the colorful recipe (if you want even more color, use red quinoa), but quinoa is packed with protein. In fact, quinoa makes this fruit salad so healthy and hearty that you can also eat it for breakfast or lunch. Still, it’s best served at a picnic or barbecue and guaranteed to be a crowd-pleaser.
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| 5servings |
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| 5servings |
Ingredients
- 1 cup Quinoa uncooked
- 1 1/2 cups Strawberries thinly sliced
- 1 cup Blackberries
- 1 cup Blueberries
- 1 Mango diced
- 1/4 cup Honey
- 2 tbsps Lime Juice
- 1 tbsps Basil chopped
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- Prepare quinoa according to the instructions on package.
- In a large bowl, combine quinoa, strawberries, blueberries and blackberries.
- Meanwhile, to make the glaze, combine honey and lime juice in a small bowl. Drizzle the glaze dressing over fruit salad. Garnish with basil.
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When it comes to fruit salads, watermelon and feta go together like sunshine at the beach. But that doesn't mean all watermelon fruit salads need to incorporate feta. It’s okay to think outside the box… and the fruit stand. This salad is sweet, tart and savory. As for color, the Greek yogurt gives the dish a striking contrast, while the poppy seeds add depth and texture.
When it comes to fruit salads, watermelon and feta go together like sunshine at the beach. But that doesn't mean all watermelon fruit salads need to incorporate feta. It’s okay to think outside the box… and the fruit stand. This salad is sweet, tart and savory. As for color, the Greek yogurt gives the dish a striking contrast, while the poppy seeds add depth and texture.
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| 4servings |
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| 4servings |
Ingredients
- 3 lbs Watermelon cut into 2-inch pieces, remove seeds and rind
- 1/2 cup Plain Whole Milk Greek Yogurt
- 1 tbsp Honey
- 3 tbsps Grapefruit Juice
- 1 Rosemary Sprig
- 1 tsp Poppy Seeds
- 1 tsp Crushed Red Pepper Flakes
- 2 tbsps Extra-Virgin Olive Oil
- Sea Salt
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Instructions
- In a small bowl, mix yogurt and honey.
- In a large bowl, toss watermelon and grapefruit juice. Season fruit mixture with flaky sea salt.
- Meanwhile, heat olive oil on a small skillet and fry rosemary until crisp, about 30-40 seconds.
- Spread yogurt on a large platter. Top with watermelon and fried rosemary.
- Drizzle fruit salad with olive oil and sprinkle with poppy seeds and red pepper flakes.
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It’s a summer weekend in July. You just got a last-minute invite to a barbecue. What are you going to bring on such short notice? Sure, fruit salads are easy to make, but some are easier to make than others. This salad can be whipped up in 15 minutes. The secret is having ripe, delicious fruits – firm, but not too firm is the key (image via Savvy Naturalista).
It’s a summer weekend in July. You just got a last-minute invite to a barbecue. What are you going to bring on such short notice? Sure, fruit salads are easy to make, but some are easier to make than others. This salad can be whipped up in 15 minutes. The secret is having ripe, delicious fruits – firm, but not too firm is the key (image via Savvy Naturalista).
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| 5servings |
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| 5servings |
Ingredients
- 3 Mangoes cut into bite-size pieces
- 4 cups Blueberries
- 6 tbsps Sugar
- 1 Lemon grated zest
- 1/2 cup Orange Juice
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Instructions
- Peel mangos and cut into bite-size pieces.
- Toss mangoes, blueberries and sugar in a serving bowl.
- Stir in orange juice. Grate the zest and juice the lemon, and then add to serving bowl. Cover and refrigerate.
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Whether you use berries from the bramble or the store, opt for a salad that’s tart or savory, or whip up something that emphasizes color and shape, these five easy-to-make recipes turn a backyard barbecue into a sweet affair.
