how to prepare fruit salad?

Answer 1

The way I have made fruit salad is usually with one or two apples, an orange, one banana, grapes (if I have any), sometimes a kiwi. I have also used strawberries, every kind of melon, plums, and so on. You can basically use whatever fruit you have on hand. I don't like cherries, so I don't use them.

First, cut the apples into slices that you would usually cut for kids. Then cut each slice into pieces about a third of an inch thick.

After you peel the orange, pull it apart, and cut it into pieces about a half-inch thing or so. They have to be a little thicker than the apples because they will fall apart easier.

For the banana, peel it, cut it in half from top to bottom, and then cut those pieces about a quarter-inch thick. WARNING: If you use bananas, DO NOT save it. The bananas will not keep.

If you have grapes, you can either use the grapes whole or halved. If you do use a kiwi, peel it first, and cut it similar to the other fruits. With the other fruits I mentioned above, they just need to be cut in a similar style as the ones I detailed. The pieces of melons can be bigger than the other ones.

After everything is in the bowl, squirt some kind of citrus juice (I use either lemon or orange juice, sometimes both) on the fruit, sprinkle with sugar or whatever sugar substitute you want to use, and refrigerate it.

Answer 2

Ingredients

1 banana
1 apple
1 peach (or 1/4 tin)
other fruits that are in season
lemon juice
sugar (optional)

Peel and core the apple and cut into chunks. Peel the banana and cut into similar sized pieces. Cut up the peaches (or used tinned if they aren't in season) and other fruits and peel if necessary. Place into a bowl.

To stop the fruit from browning as you prepare it, either drop the pieces into a bowl of water with some drops of lemon juice in it, or make a sugar syrup (by boiling water with sugar in) and cover it in that.

Use a nice variety of fruits with different colours and textures. I would suggest banana for softness, apple for crunch, grapes for sweetness and colour and then anything else that is in season. Strawberries and raspberries add great colour, as do blueberries and blackberries. Pears and plums can add a contrast in texture as well as sweetness.

Sprinkle with sugar.

Answer 3

(M)

FRESH FRUIT SALAD

8 c. cut-up mixed fresh fruit
Bibb lettuce

Oranges, apples, bananas, pears, peaches, strawberries, grapes.
Line a large salad bowl with Bibb lettuce leaves. Fill salad bowl with fruit. Accompany with Poppy Seed Fruit Salad Dressing (see below). 6 to 8 servings.


POPPY SEED FRUIT SALAD DRESSING:

3/4 c. sugar
1 1/2 tsp. onion salt
1 tsp. dry mustard
1/3 c. vinegar
1 c. Crisco oil
1 tbsp. poppy seed

In a small bowl, combine sugar, salt, and dry mustard. Stir in vinegar. Beat at medium speed while gradually adding Crisco oil. Beat 5 to 10 minutes longer, until thickened. Add poppy seeds. Pour into a screw-top jar. Cover tightly and shake vigorously to blend well. Store covered in refrigerator. Shake well before using. Serve on fresh fruit salads, grapefruit sections, or on lettuce wedges. About 1 2/3 cups.

Answer 4

rather TROPICAL pride !! a salad it rather is --- unique. healthful, Yummy and Cooling....quantities must be determined with the help of you. listed the following are some approaches : *** RIpe mangoes --- get KENT or ATAULFO/ MANILLA *** clean Pineapple --- get Hawaiian or Carribean *** Papaya --- get the Hawaiian kind, sunrise is purple/pink interior and rather sweet *** some mint leaves for garnish version a million Peel the fruit and decrease into chunks or dice. Pineapple calls for some skill in peeling and dicing with a pointy knife. NO extra sweetener is critical -- you may mush up one large ripe mango into pulp to get that more advantageous style -- in simple terms fold in a bathtub (or 2, relying on when you're making a wide batch) of sturdy undeniable yogurt -- an organic and organic kind -- or different sturdy manufacturers like Mountain intense, Alta Dena (those are hormone-loose and gelatin loose yogurts). Your salad is waiting. Serve gently chilled. version 2 a similar end result must be decrease and jumbled mutually a bowl. Squeeze 2-3 large lemons, upload a TBS or 2 of CHAAT masala, some pinches cayenne, a pinch of Black Salt -- garnish with chopped clean mint leaves. Serve gently chilled. This version with the contact of salt and spices brings out the beauty and flavors extra intensely -- also, Chaat Masala spices mixed with the fruit make it a experience sturdy kinda dish -- very abdomen pleasant, genuinely assimilated, internally cleansing and balancing dish it rather is soothing to have on a warm summer season afternoon.

Answer 5

Quick and easy way:

Take what fruit you have around. Peel and cut up into pieces that are close to the same size but not exact. Toss in bowl with some sour cream or plain yogourt (can try vanilla) adding only enough to cover your fruit.
I like using the sour cream, seems to bring out different flavours!

Answer 6

Creamy Hawaiian Fruit Salad


Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 10 (1/2-cup) servings

2 cups seedless red grapes

1 cup seedless orange sections

1 banana, sliced

1 can (8 oz.) pineapple chunks, drained

1 cup JET-PUFFED Miniature Marshmallows

1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

BAKER'S ANGEL FLAKE Coconut, toasted (optional)


MIX all ingredients except coconut; cover.

REFRIGERATE several hours or overnight.

SPRINKLE with coconut just before serving.

Answer 7

"Summer Fruit Bowl" - 10 servings

3 medium bananas
4 medium oranges; pared and sectioned (3 cups)
1 cup strawberries; halved
1 cup seedless grapes; halved
Sour Cream-Honey Dressing (below)

Peel bananas; slice into bowl. Cover completely with other fruit. Cover bowl and chill. Just before serving, pour dressing over fruit; toss until fruit is well coated.
SOUR CREAM-HONEY DRESSING: Blend 1/2 cup sour cream, 1 tbsp. honey and 1 tbsp. orange juice.


"Winter Fruit Bowl" - 7 or 8 servings

1 (16 oz.) can pitted dark sweet cherries
1 (13 1/2 oz.) can pineapple tidbits
1 (11 oz.) can mandarin orange segments
1(8 3/4 oz.) can seedless green grapes
1 tart apple
Sour Cream-Honey Dressing (above)

Have all fruit chilled. Just before serving, drain canned fruit thoroughly; place in large bowl. Cut unpared apple into quarters; core and cut into thin wedges; add to fruit in bowl. Pour dressing over fruit; toss until fruit is well coated.

Answer 8

get all the fruits u think will go together, chop them up into pieces, not too big, not too small, add sugar or cream if u want, serve.