Fruit salad is on today’s menu!
When making a fruit salad, try to combine at least three different fruits. Contrasting colors, sizes, shapes and textures make the prettiest salads. Let’s start with half a pound of grapes. Be sure to buy seedless grapes. Pips are no fun in a fruit salad!
Rinse 1 quart of strawberries in cold water. With a sharp paring knife, gently cut around the stem and remove it. Cut each piece into bite size or smaller.
One cantaloupe is more than enough for this fruit salad. Start by cutting it in half. Next, using a spoon, take out all of the seeds and stringy bits. If you have a melon baler, simply scoop out some melon, pulling the baller towards you. Otherwise, the skin has to be removed from the flesh. Place the cut side down and using a sharp knife start peeling the skin off in a circular motion. Once the rind is removed. Make 1/2 inch slices. Add the cantaloupe to the other fruit.
You’ll need a big, sharp knife to cut the skin off a pineapple. First cut the top off, then the bottom. Work your way around the pineapple trimming off all the skin. Slice it and then cut it into chunks. The very center can be a bit chewy so you may want trim out that bit as well.
Peel and slice a couple of bananas. Before you add them to the salad, put them in a small bowl and pour half a cup of orange juice over all the slices. Any kind of acidic fruit juice in the fruit salad will help stop bananas from turning brown.
Add the banana and the juice to the fruit and gently mix everything together. A kiwi tastes great and is a wonderful garnish. It really isn’t necessary to remove the skin. Slice off the top and the bottom, and then gently slice the skin off the sides. You can either slice the kiwi or cut it into wedges.
I like to garnish fruit salad with fresh mint… Enjoy!
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