Best Fruit Salad Recipes (2024)

FAQs

What fruits should not be mixed in fruit salad? ›

What fruits should not be mixed in fruit salad? Avoid acidic fruits with sweet fruits. To have a nice balance in your fruit salad, it's best to keep acidic and sub-acidic fruits separate.

Citrus juice is great at keeping fruit salad colorful thanks to its acidity, and lemon juice is the all-star anti-browning ingredient of the group. “The acidity of lemons helps to prevent the browning of fruits,” says registered dietitian nutritionist Keri Gans, MS, RDN, CDN.

Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated. Fold in pineapple, fruit co*cktail, bananas, apple, coconut, pecans, raisins, and cherries. Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

In the simplest form of the game, each person is assigned a fruit name: apple, orange, pear, banana, etc. 3. The player in the middle calls out the name of one of the chosen fruits, and each person assigned to that fruit jumps up and rushes around like a headless chicken trying to find an empty seat to sit in.

Now that spring is here and summer is on the way, it is a great time to enjoy the fresh fruits of the season in a salad. Yet, these vibrant, luscious fruits don't tend to last very long and turn brown rapidly. Happily, the juice of the springtime citrus fruit (lemon) can keep fruit salad fresh for hours.

The acidity in the lemon and the orange will keep the fruit from turning brown and keep it crisp and refreshing. This will also concentrate the juice and give it a thicker, syrupy consistency, instead of a thin, watery consistency.

In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit.

It's Cherimoya, otherwise known as the custard apple. This fruit is large with a creamy white flesh and large black seeds in the center. A ripe Cherimoya has green skin and is soft to touch, much like a ripe avocado.

Making fruit salads is all about timing. Starting with fruit with firm (but not too firm) texture helps prevent mush. Summer fruit is phenomenal, but it also has a very short shelf life—and an even shorter window of optimal ripeness, usually one day max.

It's advised to cut up grapes for children up to five, as they have small airways that can easily be blocked by a grape. But primary school children may still have small airways, though they're better at chewing and swallowing. That's why there's no fixed cut-off age for cutting up children's grapes.

Which fruit combination should be avoided? ›

Avoid mixing acidic fruits with sweet fruits

Acidic and sub-acidic fruits such as grapefruits, strawberries, apples, pomegranates, and peaches, should never be combined with sweet fruits such as bananas and raisins. This is because it often leads to digestive problems, nausea, acidosis, and headaches.

Avoid mixing your watermelons, muskmelons, cantaloupe and honeydews with other fruits. Try not to mix acidic fruits, such as grapefruits and strawberries, or sub-acidic foods such as apples, pomegranates and peaches, with sweet fruits, such as bananas and raisins for a better digestion.

The combination of apples and bananas is not only safe but can also be a delightful and nutritious pairing. These two fruits, often enjoyed separately, can complement each other both in flavor and nutritional value when consumed together.

Don't use fresh or frozen pineapple, figs, kiwi, guava, or papaya in your molded salads. They contain an enzyme that will dissolve the gelatin protein molecules and your salad will never set.