3 ways to build a better fruit salad
Fruit salads can be a bright addition to a summer picnic, potluck or BBQ—juicy, colorful and flavorful. Plus, with Slimming World’s healthy eating plan, called Food Optimizing, you can eat fruit until you’re satisfied—no weighing, measuring or counting!
With these creative tips and twists, you can easily take this summer staple to a new taste level. Here’s the scoop on how to make your fruit salad one to remember.
Know your fruit
If you’re planning to include fruit that browns quickly, like apples or pears, chop them and squeeze a little lemon juice over the top, or place in a jar, cover with cold water, then seal and store in the refrigerator until ready to use. Also, keep in mind that watery fruit like watermelon and pineapple tends to break down and release juice over time, so salads with these ingredients are best served as soon as they’re made.
Combining different textures in your fruit salad makes for a more exciting eating experience. We paired watermelon and blueberries with cooling cucumber in this patriotic summer salad (shown above). Grapes, pomegranate seeds, and apples add a nice crunch, while cantaloupe, honeydew, and mango lend a smoother, creamy texture. Another way to get that creamy mouthfeel is to add fat-free plain yogurt, which you can dollop on before serving or mix in gently to coat the fruit.
Make it savory
Sweet fruit pairs wonderfully with sour and salty flavors. Drizzle balsamic vinegar on a strawberry and grape salad for an acidic kick, or add diced jalapeño to a watermelon and pineapple salad, then mix in a dash of ground cumin, chili powder, and lime juice. Both salads are lovely on their own or served with grilled lean meats and fish. Herbs are another great flavor option, though stick to fresh ones like basil, mint, parsley, cilantro, and tarragon—dried won’t bring the same burst of flavor to your salad. Even simply adding a small pinch of salt to your fruit can make the flavors pop!