A little brunch help: a fresh fruit salad recipe. Few dishes are as easy and welcome on the brunch table as a freshly prepared fruit salad. This one is served with an easy sweet-tart dressing made with honey, not sugar. Yay!
Or try the Fresh Fruit Cups version (Macédoine) for an adult crowd.
12 cups fresh fruit in bite-size pieces
1 cup broken nuts (optional)
Combine the fruits in a large bowl. Gently stir in the nuts and the Honey-Lime Dressing, below.
A good rule of thumb is to add a little chopped kiwi or mango
for color and one or two unusual fruits, like papaya or pineapple.
Honey-Lime Fruit Salad Dressing:
1/3 cup fresh lime juice
Zest of 1 lime, grated
3/4 cup honey
Combine all the dressing ingredients and fold into the fruit salad.
Makes about 16 3/4-cup servings.
Fresh Fruit Cups
The addition of a liqueur, fruit brandy, or other spirit makes this a Macédoine of Fresh Fruit. Cut the fruits a little smaller than above, less than bite-size.
Mix 1/3 cup honey with the juice of 2 limes. Add 1/2 cup maraschino liqueur or 1/3 cup orange liqueur. Fold the dressing into the fruit mixture, cover, and refrigerate for 4 hours. Serve in small individual dishes, "cups."
Fruit Salad for a Crowd
Preparing a fresh fruit salad for 25? 50? More? Figure 6 to 8 ounces of unprepared fruit per person. That makes shopping a lot easier. Save preparation of the fruit salad for last, if possible.