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Fresh Fruit Salad



Course Dessert
Cuisine Canadian
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 -16
Author Valerie Lugonja

Ingredients

  • 1/2 fresh pineapple , cleaned and diced into small bites
  • 1 500 g basket of fresh strawberries , cleaned and halved or quartered, depending upon size
  • 1 500 g basket of fresh blueberries , cleaned
  • 500 g seedless green grapes , cleaned, stems removed
  • 500 g sweet cherries , pitted and halved (high quality frozen sweet cherries work)
  • 250-400 g basket of blackberries , washed (optional)
  • 1 Granny Smith Apple , cleaned and diced, skin on
  • 1 Red Delicious Apple , cleaned and diced, skin on
  • juice of one lemon
  • 3-4 large bananas , sliced
  • juice of another lemon
  • 1/2 cup granulated sugar
  • 500 g basket of fresh raspberries
  • fresh mint
  • whipping cream or homemade yogurt , optional

Instructions

  1. Layer each fruit, as listed in above ingredient list, in a large pedestal bowl; ensure the colour of each layer is visible on the outer edge of the bowl, as you continue each layer
  2. Sprinkle granulated sugar over the entire layer, then add the rasperries on the centre of the bananas as the crowning glory of the dish
  3. Refrigerate overnight, or for 4-6 hours until icy cold and sugar has dissolved
  4. Present to guests; dump into a huge bowl, gently toss
  5. Serve with fresh mint and whipping cream

Recipe Notes

Essential Fruits for Flavour and Texture
Sliced Fresh Sweet Strawberries
Diced Sweet Fresh Pineapple
Whole Green Grapes (or Red Seedless Grapes, but green add visual appeal)
Cherries (Fresh Pitted or high quality frozen)
Fresh Firm Sliced Bananas
Sweet Fresh Diced Watermelon
Sweet Diced Apples or Peach
(A black fruit if in season (blue berry, blackberry, Saskatoon) for visual appeal, as well)
Garnish with Mint
Chiffonade mint as a side to add pinches to individual servings as the powerful flavour addition of the mint doubles the pleasure for those who love mint
Presentation
I prefer to serve in a gigantic wide mouthed 2 litre or larger jar with the fruit layered for presentation, then “dump” gently into a large bowl for serving, garnished with mint
However, some jars are not big enough for all layers, so I have a couple fruits in the bottom of the serving bowl, not in the jar, then just add them to the toss (watermelon is perfect in the bowl, not the jar)